1 4

127mm Japanese Style Petty Knife, Red Oak

127mm Japanese Style Petty Knife, Red Oak

$270.00 USD
$270.00 USD
Sale Sold out
Shipping calculated at checkout.
Logo for GOVX ID, a service used to verify military, first responder, nurse or teachers to qualify them for discounts

Military & First Responders get a 10% discount! click to verify.

Materials

• Blade material: Carbon steel
• Handle material: Red oak with a black plastic ring and two spacers

dimensions

• Overall length: 10-1/2”
• Blade length: 5"
• Handle length: 5-1/2”

This is a Japanese-style petty knife that embodies the spirit of tradition with a modern edge. We forged this blade with passion and precision, ensuring every detail speaks to our commitment to quality.
The steel itself is a testament to our dedication. It's hand-forged O1 high carbon tool steel, renowned for its incredible edge retention and durability. We've meticulously shaped and hammered this steel, bringing out its inherent strength and giving it a character all its own.
But a knife is more than just its blade. The handle, crafted from richly-hued wood, feels substantial in your hand. The natural grain provides both visual interest and a secure grip. A sleek collar joins the handle and blade, adding a touch of modern style.
This isn't just a tool for your kitchen; it's an heirloom in the making. It's a conversation starter, a testament to craftsmanship, and a knife that will serve you faithfully for years to come. This Japanese-style petty knife is perfect for small tasks, from trimming vegetables to slicing fruit with precision and elegance.

care instructions

Cleaning: Hand-wash the blade immediately after each use with mild dish soap and warm water, focusing on removing any acidic or salty residue that can quickly cause oxidation.
​Drying: Thoroughly dry the entire knife, including the blade, handle, and bolster area, with a clean, lint-free cloth; never leave the knife in a sink or soak it, as moisture trapped in the handle can lead to swelling, cracking, or rot.
​Handle Care: Apply a food-safe mineral oil or high-quality wood finish to the handle periodically to nourish the wood and maintain a protective barrier against moisture and environmental changes.
​Blade Protection: When the blade is clean and completely dry, apply a thin layer of food-grade mineral oil or camellia oil to the carbon steel to prevent rust during storage.
​Storage: Store the knife in a dry environment, such as a wooden knife block, on a magnetic wall strip, or in a knife roll; avoid storing it in a drawer where it can clash with other utensils, which risks damaging the edge or handle.
​Sharpening: Maintain the edge using traditional, freehand sharpening techniques on natural Japanese whetstones; avoid pull-through sharpeners or electric grinding wheels, which can ruin the geometry and finish of high-carbon damascus blades.
​Usage Constraints: Use the knife strictly for cutting food on wooden cutting board; avoid cutting through bone, frozen foods, or hard surfaces to prevent chipping or edge damage.

View full details