- Description
- Specifications
- Use & Care
Our Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. Kagekiyo knives are one hundred percent handcrafted, featuring expertly tapered blades made from Shirogami (white steel #2).
Beautiful handles of true Japanese lacquer provide an exceptional grip. Kagekiyo knives have a light feel in the hand with a perfect balance.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
| Handle material | Lacquered wood |
| Blade length | 150 mm (5.9") |
| Thickness of spine | 1.8 mm |
| Thickness at tip | 0.6 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel | Double / Ambidextrous |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
Our Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. Kagekiyo knives are one hundred percent handcrafted, featuring expertly tapered blades made from Shirogami (white steel #2).
Beautiful handles of true Japanese lacquer provide an exceptional grip. Kagekiyo knives have a light feel in the hand with a perfect balance.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
| Handle material | Lacquered wood |
| Blade length | 150 mm (5.9") |
| Thickness of spine | 1.8 mm |
| Thickness at tip | 0.6 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel | Double / Ambidextrous |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives