Hokiyama Petty AUS-10 Damascus was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel, highly reflective, mirror polished blade and a traditional magnolia Wa handle with buffalo horn ferrule. A true beauty!
Hokiyama Petty is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
Beautiful and unique hammer dents are featured on the top part of the blade. These are not there only for the looks, but they help with the food release (food sticks less to the blade). In the bottom part of the blade, we can see a 33-layered Damascus pattern - this pattern is unique to every knife and cannot be replicated. Like a fingerprint, not one is alike. The entire blade is then polished to a reflective mirror polish. You can see yourself in it!
At the very edge, we can spot a pronounced, curvy line that travels along the entire length of the blade. This is the line between the core and the 33 softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad. Most of today's Japanese knives are made this way.
The heart of this petty is made of Aichi's AUS-10 stainless steel, which was hardened to around 62 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.
A traditional Japanese (Wa) wooden handle was fitted on this beautiful knife. Tradition is important, so you get an octagonal-shaped handle made of magnolia wood. It will fit in the hands of both left- and right-handed users. The handle ends with a buffalo horn ferrule.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).
Each knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.
Blade shape: Petty
Steel type: AUS-10
Blade construction: San-mai / V-edge / Kasumi, nashiji
Hardness (HRC scale): 62
Overall length: 275mm (10.8")
Blade length: 135mm (5.5")
Blade height: 28mm (1.1")
Spine thickness: 2.0mm (0.08")
Weight: 55g (1.9 oz)
Handle length: 120mm (4.7")
Handle type / wood: Japanese / Magnolia
Kanji on the blade:
Location of the smithy: TOSA / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.