{"product_id":"hatsukokoro-kanetsugu-petty-chromax-migaki-150mm-ebony","title":"Hatsukokoro Kanetsugu Petty Chromax Migaki 150mm (5.9\") [Ebony]","description":"\u003cp\u003e\u003cstrong\u003eHatsukokoro Kanetsugu Petty Chromax Migaki 150 mm [Ebony]\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eThe knife's standout feature is its \u003cstrong\u003eultra-thin laser geometry\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAn excellent companion to a larger chef's knife, this petty handles smaller and more delicate tasks with precision and control.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePetty\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e150 mm (5.9\")\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eUnlike 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a core of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanese knife steels\"\u003e\u003cstrong\u003eChromax steel\u003c\/strong\u003e\u003c\/a\u003e, an exceptionally hard Japanese knife steel (64–65 HRC) known for its excellent edge retention, relatively easy sharpening, and good corrosion resistance.\u003c\/p\u003e\n\u003cp\u003eChromax is classified as \u003cstrong\u003esemi-stainless steel\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003cp\u003eDespite 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChromax steel composition:\u003c\/strong\u003e Carbon (C) 1%, Chromium (Cr) 5%, Manganese (Mn) 0.9%, Molybdenum (Mo) 1.2%, and Vanadium (V) 0.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe hard Chromax steel core is protected by two outer layers of softer steel. This construction is known as \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003esan-mai\u003c\/strong\u003e\u003c\/a\u003e, meaning \"three layers\" in Japanese.\u003c\/p\u003e\n\u003cp\u003eThe softer outer layers support and protect the harder, more delicate core from external impacts, contributing to the blade's overall durability.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a \u003ca title=\"Blade geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cstrong\u003edouble-bevel (symmetrical) blade\u003c\/strong\u003e\u003c\/a\u003e, making it suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eIts exceptionally thin, so-called \u003cstrong\u003elaser geometry\u003c\/strong\u003e minimizes resistance as the blade passes through ingredients, allowing smooth, precise cuts with very little effort.\u003c\/p\u003e\n\u003cp\u003eCombined 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.\u003c\/p\u003e\n\u003cp\u003eDue 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.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a refined \u003cstrong\u003emigaki finish\u003c\/strong\u003e, combining the softly matte appearance of the outer cladding with a more pronounced polish on the exposed Chromax core.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a traditional Japanese \u003cstrong\u003eoctagonal wa handle made from ebony wood\u003c\/strong\u003e. Ebony is a dense, hard, and durable wood, recognizable by its deep, dark color and elegant natural grain patterns.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE SERIES:\u003c\/h4\u003e\n\u003cp\u003eHatsukokoro Chromax is a new series of Japanese kitchen knives combining \u003cstrong\u003eexceptionally thin blade geometry, high-performance Chromax steel, and a refined finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":55056355393882,"sku":"411007072105","price":130.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HatsukokoroKanetsuguPettyChromaxMigaki150mm_ebony__411007072105_1.jpg?v=1792661876","url":"https:\/\/sharpedgeshop.com\/products\/hatsukokoro-kanetsugu-petty-chromax-migaki-150mm-ebony","provider":"SharpEdge","version":"1.0","type":"link"}