Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1") - octagon
Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1") - octagon
Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1") - octagon
Kumokage Petty Aogami #2 Kuro-uchi Damascus 150mm (5.9") - octagon_4
Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1") - octagon
Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1") - octagon
Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1") - octagon
Kumokage Petty Aogami #2 Kuro-uchi Damascus 150mm (5.9") - octagon_4


Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1") - octagon


Only 0 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm is a small Japanese kitchen knife. A petty is an essential tool in any kitchen, serving purposes such as peeling, mincing, paring, and food decoration. With its distinctive triangular knife shape, this small and wide blade excels at filleting small freshwater and saltwater fish. The raw, untreated blade finish with a misty damascus pattern give the knife a distinct rustic appearance, summed up perfectly by the name kumokage 雲 影, which translates to “cloud shadow”. The blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.

This small kitchen knife, also called a petty, is used for fine work in the kitchen where a larger knife would be too bulky. Because of the triangular deba knife shape, this petty is also great for filleting and preparing smaller fish.

Aogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

High-carbon steel is hard, but brittle for this same reason. This makes the blades more prone to breakage and chipping. To prevent that, blacksmiths "sandwich" the blade’s core, made from Aogami #2 steel, between two layers of softer (san-mai lamination), corrosion resistant steels. This improves the blade’s flexibility, toughness—and most importantly with high-carbon steels—protection from corrosion and rusting too.

It has a double bevel (symmetrical) blade.

Kuro-uchi (kuro meaning “black”) finish and a misty damascus finish create a rustic appearance.

Octagon Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.

    Blade shape: Petty

    Steel type: Aogami #2

    Blade construction: San-mai / V-edge / Damask, kuro-uchi

    Hardness (HRC scale): 63

    Overall length: 211mm (8.3")

    Blade length: 80mm (3.1")

    Blade height: 30mm (1.2")

    Spine thickness: 2.2mm (0.09")

    Weight: 55g (1.9 oz)

    Handle length: 114mm (4.5")

    Handle type / wood: Japanese (Wa) style / Wenge

    Kanji on the blade: "Hatsukokoro" 初心

    Blacksmith: Hatsukokoro

    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.


    Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:

    ✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
    ✔ After use, rinse it with lukewarm water and wipe it dry.
    ✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
    ✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.

    A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).

    → For in-depth information about patina, read our dedicated post on patina.


    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.
    ✔ For storage, use a knife holder or a 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
    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.

    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.

    → Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

    Customer Reviews

    Based on 1 review
    Beautifully crafted knife

    Ergonomic, light, razor sharp edge. I use it more than my bunka it's so versatile.

    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.

    Express Worldwide shipping

    10€ flat rate with DHL Express.
    Free on orders over 300€.

    No Duties & Fees

    We cover any import fees, worldwide.
    All prices are final, tax included.

    Easy Returns

    Something not OK? You have 30 days to return it, no questions asked.

    Attentive support

    Get in touch, we usually respond within a few hours.

    Customer Reviews

    Based on 1 review
    Beautifully crafted knife

    Ergonomic, light, razor sharp edge. I use it more than my bunka it's so versatile.


    Still doubting which type of Japanese knife should best fit your needs? 

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