It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber, showcasing the extraordinary skill of the artisans. Sometimes called a utility knife, the Petty is a smaller version of a chef's knife but larger than a paring knife. The Petty fits into small spaces that require more dexterity than larger chef's knives while handling bigger tasks than a paring knife can manage. This versatile knife will soon become your go-to tool in the kitchen.

The difference will be felt right away when using a hand-forged Japanese Petty knife with incomparable sharpness for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables, as well as for handling larger jobs typical of a small chef's knife. A razor-sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing equally well for meal preparation.

Our Yoshihiro Mazaki series knives are crafted by our master artisans with the utmost care, creating high-quality knives that offer exceptional performance and value. Made from White Steel #2 with a hardness on the Rockwell scale of 63 to 64, the blade is intricately forged with iron to create a Black-Forged Kurouchi finish, characterized by a rustic aesthetic derived from the carbonized coating created during heat treating. The Yoshihiro Mazaki Series is complemented with a traditional Japanese-style handcrafted octagonal-shaped handle affixed with a Water Buffalo horn bolster.

Preparing delicious meals starts with taking wholesome ingredients and using the best tools, such as a high-quality chef's knife, to make every meal special. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

For care and sharpening, sharpening and honing should be done only with whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Avoid using the knife on objects such as bones, nutshells, and frozen foods.