Mcusta Petty Damascus Classic D 150mm (5.9")
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Mcusta Petty Damascus Classic D is a great performing kitchen knife, made from the popular VG-10 steel, clad into 33 layers of softer, stainless Damascus steel.
A petty knife 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. The flat ejiri, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients.
Mcusta Petty Damascus Classic D is a full-tang petty, attached to the ergonomic white pakkawood handle. Three rivets hold the knife securely attached to the handle. A stainless bolster is added for a smooth transition from the blade to the handle.
About Mcusta Zanmai:
Mcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.
Handles and pins are milled to the precision of 1/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.
☝️ Fun fact: Mcusta is a made-up word - a combination of Machine and custom!
|Hardness (HRC scale):||60|
|Overall length:||270mm (10.6")|
|Spine thickness:||1.9mm (0.07")|
|Weight:||100g (3.5 oz)|
|Handle length:||100mm (3.9")|
|Handle type / wood:||Western / White Pakka|
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.