Hatsukokoro Kanetsugu Petty Chromax Migaki 150 mm [Ebony] is a compact Japanese utility knife from the new Hatsukokoro Chromax series, designed for precise trimming, slicing, and detailed food preparation. Its narrow, exceptionally thin blade is ideal for trimming meat, removing connective tissue, filleting smaller fish, and preparing fruit and vegetables.

The knife's standout feature is its ultra-thin laser geometry, which allows smooth, precise cuts with very little effort. The semi-stainless Chromax steel (64–65 HRC) provides exceptional edge retention, while the refined migaki finish and elegant ebony wood handle complete its clean, minimalist appearance.

An excellent companion to a larger chef's knife, this petty handles smaller and more delicate tasks with precision and control.

BLADE SHAPE:

Petty is a small Japanese utility knife designed for precise kitchen tasks. Its narrow profile and pointed tip make it particularly useful for trimming meat, removing connective tissue and excess fat, filleting smaller fish, and preparing delicate ingredients.

At 150 mm (5.9"), this petty offers an excellent balance between cutting length and maneuverability. The blade is long enough for smooth slicing motions through smaller pieces of meat and fish, yet compact enough for controlled, detailed work.

Unlike wider all-purpose knives such as santoku or gyuto, the petty's slim profile allows precise cuts around irregularly shaped ingredients and in tight spaces. Its pointed tip is especially useful for removing silver skin, scoring ingredients, and trimming meat without unnecessarily cutting into the surrounding flesh.

The knife is suitable for cutting-board work and certain careful in-hand tasks, such as peeling and shaping fruit or vegetables. Its exceptionally sharp edge requires additional caution when working without a cutting board.

STEEL:

The blade features a core of Chromax steel, an exceptionally hard Japanese knife steel (64–65 HRC) known for its excellent edge retention, relatively easy sharpening, and good corrosion resistance.

Chromax is classified as semi-stainless steel. It is significantly more corrosion-resistant than traditional Japanese high-carbon steels, but it is not completely stainless. The exposed steel can develop a natural patina over time, particularly when exposed to acidic ingredients such as fruit and vegetables. We recommend washing the knife by hand and drying it thoroughly after use.

Despite its impressive hardness, Chromax is relatively easy to sharpen on whetstones. It can achieve a very fine, long-lasting cutting edge, making it an excellent choice for users who want outstanding cutting performance without the demanding maintenance associated with traditional carbon steels.

Chromax steel composition: Carbon (C) 1%, Chromium (Cr) 5%, Manganese (Mn) 0.9%, Molybdenum (Mo) 1.2%, and Vanadium (V) 0.5%.

LAMINATION:

The hard Chromax steel core is protected by two outer layers of softer steel. This construction is known as san-mai, meaning "three layers" in Japanese.

The softer outer layers support and protect the harder, more delicate core from external impacts, contributing to the blade's overall durability.

GEOMETRY:

The knife features a double-bevel (symmetrical) blade, making it suitable for both left- and right-handed users.

Its exceptionally thin, so-called laser geometry minimizes resistance as the blade passes through ingredients, allowing smooth, precise cuts with very little effort.

Combined with its narrow profile, this geometry is especially effective for delicate trimming, precise slicing, and preparing smaller ingredients without excessive pressure. It provides excellent control when removing connective tissue and working around boneless meat or fish.

Due to its thin geometry and high steel hardness, the knife should not be used for cutting bones, frozen food, or other tasks that require a more robust blade. Avoid twisting the blade or applying sideways pressure during cutting.

BLADE FINISH:

The blade features a refined migaki finish, combining the softly matte appearance of the outer cladding with a more pronounced polish on the exposed Chromax core.

The contrast between the two surfaces highlights the transition between the steel layers and emphasizes the blade's clean, elegant lines. Its understated appearance pairs beautifully with the dark ebony wood handle.

HANDLE:

The knife features a traditional Japanese octagonal wa handle made from ebony wood. Ebony is a dense, hard, and durable wood, recognizable by its deep, dark color and elegant natural grain patterns.

The octagonal shape provides a comfortable, secure grip for both left- and right-handed users, allowing excellent control during precise cutting tasks. Its minimalist design complements the knife's lightweight construction and refined blade finish.

ABOUT THE SERIES:

Hatsukokoro Chromax is a new series of Japanese kitchen knives combining exceptionally thin blade geometry, high-performance Chromax steel, and a refined finish.

The series is designed for cooks who appreciate lightweight, precise blades that move effortlessly through ingredients. An excellent choice for experienced home cooks and professional chefs looking for outstanding cutting performance in everyday kitchen work.