Description
The petty knife is essentially the Japanese version of the utility knife. Following Japanese conventions, the petty knife had a blade that was thinner and harder than the Western knives; the blade itself had a more “triangular” geometry, with a straight, not curved, edge that enabled the sort of up-and-down cutting many Japanese cooks prefer.
Steel in the blade:
X50CrMoV15 is a high/mid-range martensitic stainless steel mainly used in high-quality kitchen knives, it’s high in Chromium, which makes it great for corrosion resistance. The vast chemical composition of X50CrMoV15 makes it a versatile material for knives. Without a doubt, it’s one of the best materials for making chef’s knives.
The near-perfect middle ground makes the steel both tough and durable, not so soft or brittle that it can’t withstand tough use, and not so hard that it’s difficult to sharpen.
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