Yoshihiro VG-1 Gold Stainless Steel Petty Japanese Utility Knife Ambrosia Handle with Saya Cover

Our handcrafted Yoshihiro Gold Steel knives feature an inner core made of high carbon VG-1 steel, meticulously sandwiched using the traditional Warikomi method between two layers of stainless steel. With a hardness on the Rockwell scale of 60, the VG-1 core is highly prized for its exceptional edge retention, while the stainless steel exterior offers non-corrosive properties and low maintenance requirements, making it a reliable choice for any kitchen.

The Petty knife, often referred to as a utility knife, is a smaller version of a chef’s knife, larger than a paring knife but equally versatile. Designed to fit into tight spaces that require more dexterity than larger knives, the Petty is perfect for handling tasks that are too big for a paring knife. It will quickly become an indispensable tool in your kitchen. This knife is complemented by a premium Octagonal handcrafted Ambrosia handle, extending to the full tang of the knife for enhanced balance and control. Certified for commercial kitchens, its ergonomic design ensures seamless use and comfort during extended periods of slicing and chopping. A protective wooden sheath, known as a Saya, is included to safeguard the blade and enhance its aesthetic when not in use. Each Yoshihiro knife is a unique, one-of-a-kind work of art, handcrafted by master artisans.

The difference is immediately noticeable when using a hand-forged Japanese Petty knife with unparalleled sharpness for precision tasks such as peeling, trimming, and slicing small fruits and vegetables. It also excels in larger kitchen tasks, performing beautifully for meal preparations. A razor-sharp Petty knife can intricately carve and style vegetables and fruits, making it an essential tool for creating beautiful presentations and garnishes.

To maintain the integrity and performance of your Japanese knives, it is vital to sharpen and hone them on premium-quality Japanese water stones. Avoid allowing the blade to touch bone or frozen foods, as this can damage the edge. A good quality Japanese water stone not only provides the best surface for sharpening but also preserves and takes care of the high-quality steel that your knife is made from, ensuring it remains a reliable companion in your culinary adventures.