Kurosaki Petty Kuro-uchi 120mm (4.7")
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Yu Kurosaki's Petty Kuro-uchi features incredible sharpness and unique design. Petty with a 120mm (4.7") blade is essentially a smaller version of 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.
The core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-mai clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend oiling the blade regularly in order to prevent the development of rust.
The Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade.
The handle is made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the young master blacksmith.
About Yu Kurosaki:
Yu Kurosaki is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.
Before opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.
☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!
Here's a short video of Kurosaki's workshop:
|Steel type:||Aogami Super|
|Hardness (HRC scale):||63
|Overall length:||250mm (9.80")|
|Spine thickness:||1.60mm (0.1")|
|Weight:||65g (2.3 oz)|
|Handle length:||115mm (4.5")|
|Handle type / wood:||
Japanese / Rosewood
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.