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Yoshihiro #ad - Steel type: 46 layers vg-10 Hammered Damascus Stainless Steel. Hardness rockwell c scale: 60 / Saya Cover: Natural Magnolia Saya Included. Grade : nsw hammered damascus / Knife Type: Petty/Petite Utility Chef'sKnife.
Yoshihiro #ad - An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. The petty kiritsuke will soon become the go-to knife in your kitchen.
Traditional japanese knife making values a sharp edge, which requires attention and care. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.
The difference will be felt right away when a hand-forged Japanese Petty Kiritsuke knife of incomparable sharpness is used for smaller precision. Mizu yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Do not use on objects such as bones, nutshells, and frozen foods.
Yoshihiro #ad - The petty kiritsuke fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.
Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.
The petty kiritsuke will soon become the go-to knife in your kitchen. Carbon steel can oxidize if not properly maintained. Proudly made in japan and not mass produced. Keep dry and oil regularly to prevent oxidation. 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 into something special. Do not use on objects such as bones, nutshells, which requires attention and care.
Yoshihiro #ad - Hand wash and dry only, and frozen foods. The difference will be felt right away when a hand-forged japanese petty knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chefs knife.
The petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. Sharpening and honing should be done with only water whetstones. Proudly made in japan. This knife is complimented with a premium western style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use.
Traditional japanese knife making values a sharp edge, nutshells, and do so immediately if working with acidic ingredients. The petty will soon become the go-to knife in your kitchen. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. A razor sharp petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals. Do not use on objects such as bones, which requires attention and care.
Yoshihiro #ad - Our handmade yoshihiro mizu yaki kurouchi series are unparalleled in their performance. Traditional japanese knife making values a sharp edge, nutshells, which requires attention and care. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
This knife is complimented with a traditional japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.
With a hardness on the rockwell scale of 63-64, the inner core of blue high carbon steel #1 is prized for its high edge retention. Proudly made in japan and not mass produced. Carbon steel can oxidize if not properly maintained. Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.
Yoshihiro #ad - Handle: Laminated mahogany-color plywood. Blade length: 5. 3in. Made in jAPAN. Stain resistance: rust-resistant. Core: v-1.
Yoshihiro #ad - 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 into something special. Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.
Hand wash and dry only, nutshells, and frozen foods. The petty will soon become the go-to knife in your kitchen. Traditional japanese knife making values a sharp edge, and do so immediately if working with acidic ingredients. Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife.
Carbon steel can oxidize if not properly maintained. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Yoshihiro #ad - A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Sharpening and honing should be done with only water whetstones. The petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of.
These knives are complimented with a traditional japanese wa-style handcrafted octagonal handle that is lightweight and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
Forged and hammered with 46 layers of steel in the damascus tradition with a VG-10 Core, combining performance, the VG-10 Hammered Damascus Series has been a perennial best seller, beauty, and extraordinary value. The gyuto is a japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Traditional japanese knife making values a sharp edge, nutshells, which requires attention and care.
Yoshihiro #ad - The gyuto is a japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. The petty will soon become the go-to knife in your kitchen.
Do not use on objects such as bones, and frozen foods. This knife is complimented with a premium western style handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. Hand wash and dry only, nutshells, and do so immediately if working with acidic ingredients.
The petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Traditional japanese knife making values a sharp edge, which requires attention and care. Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife.
Yoshihiro #ad - Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.
Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. A razor sharp petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.
Hand wash and dry only, nutshells, and frozen foods. Our handcrafted yoshihiro gold steel knives have an inner core made of high carbon VG-1 steel sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the rockwell scale of 60, the inner core of VG-1 is prized for its high edge retention with a stainless steel exterior that is non-corrosive and requires low maintenance. Do not use on objects such as bones, which requires attention and care.
1. Yoshihiro
#adYoshihiro NSW 46 Layers Hammered Damascus Steel Japanese Petty Utility Knife 6 In Rosewood with Natural wood Saya Cover
#adMore information #ad
Blade: double-edged 50/50 / Blade Length: 6" 150mm. Handle material: octagonal-Shaped Shitan Rosewood with Double Redwood Bolster.| Brand | Yoshihiro #ad |
| Manufacturer | Yoshihiro #ad |
| Height | 1.1 Inches |
| Length | 11.5 Inches |
| Weight | 0.17 Pounds |
| Width | 0.75 Inches |
| Part Number | 3135963 |
| Model | NSPE150SH |
More information #ad
2. Yoshihiro
#adYoshihiro Mizu Yaki Blue High Carbon Steel #1 Black Forged Petty Kiritsuke Japanese Utility Knife Shitan Handle 6'' 150mm & Saya
#adTraditional japanese knife making values a sharp edge, which requires attention and care. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.
More information #ad
Hand wash and dry only, and do so immediately if working with acidic ingredients. Sometimes called a utility knife, the petty kiritsuke is a smaller version of a chefs knife but is bigger than a Paring knife. The petty kiritsuke fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The difference will be felt right away when a hand-forged Japanese Petty Kiritsuke knife of incomparable sharpness is used for smaller precision. Mizu yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Do not use on objects such as bones, nutshells, and frozen foods.
| Brand | Yoshihiro #ad |
| Manufacturer | Yoshihiro #ad |
More information #ad
3. Yoshihiro
#adYoshihiro Aogami Super Blue High Carbon Kurouchi Petty Kiritsuke Utility Knife 6'' 150mm & Saya
#adSuper blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.
More information #ad
This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. The petty kiritsuke will soon become the go-to knife in your kitchen. Carbon steel can oxidize if not properly maintained. Proudly made in japan and not mass produced. Keep dry and oil regularly to prevent oxidation. 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 into something special. Do not use on objects such as bones, nutshells, which requires attention and care.
| Brand | Yoshihiro #ad |
| Manufacturer | Yoshihiro #ad |
More information #ad
4. Yoshihiro
#adYoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Petty Utility Knife 5.3'' 135mm
#adThe petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. Sharpening and honing should be done with only water whetstones. Proudly made in japan. This knife is complimented with a premium western style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use.
More information #ad
Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Traditional japanese knife making values a sharp edge, nutshells, and do so immediately if working with acidic ingredients. The petty will soon become the go-to knife in your kitchen. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. A razor sharp petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals. Do not use on objects such as bones, which requires attention and care.
| Brand | Yoshihiro #ad |
| Manufacturer | Yoshihiro #ad |
| Height | 1.12 Inches |
| Length | 9.75 Inches |
| Weight | 0.2 Pounds |
| Width | 0.06 Inches |
| Part Number | Yos-0914 |
| Model | HDPE13 |
More information #ad
5. Yoshihiro
#adYoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Petty Japanese Utility Knife Shitan Handle 6'' 150mm & No Saya
#adThis knife is complimented with a traditional japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.
More information #ad
It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. The petty will soon become the go-to knife in your kitchen. With a hardness on the rockwell scale of 63-64, the inner core of blue high carbon steel #1 is prized for its high edge retention. Proudly made in japan and not mass produced. Carbon steel can oxidize if not properly maintained. Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.
| Brand | Yoshihiro #ad |
| Manufacturer | YOSHIHIRO #ad |
More information #ad
6. Yoshihiro
#adYoshihiro Gold-embedded Knife HGW series Utility knife, 5.3in
#adMore information #ad
| Brand | Yoshihiro #ad |
| Part Number | HGW-135P |
| Model | HGW-135P |
More information #ad
7. Yoshihiro
#adYoshihiro Aogami Super Blue High Carbon Kurouchi Petty Utility Knife 6'' 150mm & Saya
#adHand wash and dry only, nutshells, and frozen foods. The petty will soon become the go-to knife in your kitchen. Traditional japanese knife making values a sharp edge, and do so immediately if working with acidic ingredients. Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife.
More information #ad
Do not use on objects such as bones, which requires attention and care. Keep dry and oil regularly to prevent oxidation. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Carbon steel can oxidize if not properly maintained. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
| Brand | Yoshihiro #ad |
| Manufacturer | Yoshihiro #ad |
More information #ad
8. Yoshihiro
#adYoshihiro 46 Layers Hammered Damascus Gyuto Chef Knife and Petty Utility Knife SET Gyuto 8.25'' 210mm & Petty 6'' 150mm, Rosewood Handle
#adThese knives are complimented with a traditional japanese wa-style handcrafted octagonal handle that is lightweight and ergonomically welds to the hand for seamless use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
More information #ad
Do not use on objects such as bones, and frozen foods. The petty will soon become the go to knife in your kitchen. Hand wash and dry only, and do so immediately if working with acidic ingredients. Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife. Forged and hammered with 46 layers of steel in the damascus tradition with a VG-10 Core, combining performance, the VG-10 Hammered Damascus Series has been a perennial best seller, beauty, and extraordinary value. The gyuto is a japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Traditional japanese knife making values a sharp edge, nutshells, which requires attention and care.
| Brand | Yoshihiro #ad |
| Manufacturer | Yoshihiro #ad |
| Model | NSW2SETSH |
More information #ad
9. Yoshihiro
#adYoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Gyuto 8.25'' 210mm Japanese Chefs Knife & Petty Utility Knife 5.3'' 135mm SET
#adDo not use on objects such as bones, and frozen foods. This knife is complimented with a premium western style handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. Hand wash and dry only, nutshells, and do so immediately if working with acidic ingredients.
More information #ad
Forged and hammered with 16 layers of steel in the damascus tradition with a VG-10 Core, beauty, combining performance, the VG-10 Hammered Damascus Series has been a perennial best seller, and extraordinary value. Made in japan. The petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Traditional japanese knife making values a sharp edge, which requires attention and care. Sometimes called a utility knife, the petty is a smaller version of a chefs knife but is bigger than a Paring knife. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife.
| Brand | Yoshihiro #ad |
| Manufacturer | Yoshihiro #ad |
| Height | 3.2 Inches |
| Length | 15.9 Inches |
| Weight | 1.15 Pounds |
| Width | 3.2 Inches |
| Part Number | HD2SET |
| Model | HD2SET |
More information #ad
10. Yoshihiro
#adYoshihiro VG-1 Gold Stainless Steel Petty Japanese Utility Knife Ambrosia Handle w/ Saya Cover 6'' 150mm
#adEvery knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. A razor sharp petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.
More information #ad
The petty will soon become the go-to knife in your kitchen. Sharpening and honing should be done with only water whetstones. Proudly made in japan and not mass produced. The petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. Hand wash and dry only, nutshells, and frozen foods. Our handcrafted yoshihiro gold steel knives have an inner core made of high carbon VG-1 steel sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the rockwell scale of 60, the inner core of VG-1 is prized for its high edge retention with a stainless steel exterior that is non-corrosive and requires low maintenance. Do not use on objects such as bones, which requires attention and care.
| Brand | Yoshihiro #ad |
| Manufacturer | Yoshihiro #ad |
More information #ad
