Yosimitu Kajiya Cherry Petty 150mm
SPECIFICATIONS
Knife Style: Petty
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Cherry Blossom
Blade Size: 150mm
Heel Height: 30mm
Spine Thickness: 2.50mm
Weight: 71g
Forged in Shimabara City, Nagasaki Prefecture, this petty knife is made entirely by Yosimitu Kajiya, an independent third-generation blacksmith who still controls every stage of production himself. With 84 years of combined family experience, his work reflects traditional Japanese forging values — prioritizing steel quality, heat treatment, and performance over visual perfection.
This is a true hand-forged blade, and it looks the part. Expect a raw finish, subtle irregularities, and a rustic character that comes from the forge, not a polishing wheel. If you’re after a flawless, mirror-finished knife with perfectly uniform lines, this handmade petty isn’t your match. This one is for cooks who appreciate honest tools with visible craftsmanship.
The petty knife sits between a paring knife and a slicer, making it one of the most useful precision blades in the kitchen. Slightly longer than a standard paring knife, it offers more reach and control while still feeling nimble in the hand. Chefs rely on petty knives for tasks that demand accuracy — slicing fruits and vegetables, trimming meats and poultry, mincing garlic or onions, and working with delicate herbs.
Sharp, responsive, and easy to maneuver, the petty excels where larger knives feel excessive and smaller knives fall short. It’s often the blade that never leaves the cutting board during prep.
SPECIFICATIONS
Knife Style: Petty
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Cherry Blossom
Blade Size: 150mm
Heel Height: 30mm
Spine Thickness: 2.50mm
Weight: 71g
Forged in Shimabara City, Nagasaki Prefecture, this petty knife is made entirely by Yosimitu Kajiya, an independent third-generation blacksmith who still controls every stage of production himself. With 84 years of combined family experience, his work reflects traditional Japanese forging values — prioritizing steel quality, heat treatment, and performance over visual perfection.
This is a true hand-forged blade, and it looks the part. Expect a raw finish, subtle irregularities, and a rustic character that comes from the forge, not a polishing wheel. If you’re after a flawless, mirror-finished knife with perfectly uniform lines, this handmade petty isn’t your match. This one is for cooks who appreciate honest tools with visible craftsmanship.
The petty knife sits between a paring knife and a slicer, making it one of the most useful precision blades in the kitchen. Slightly longer than a standard paring knife, it offers more reach and control while still feeling nimble in the hand. Chefs rely on petty knives for tasks that demand accuracy — slicing fruits and vegetables, trimming meats and poultry, mincing garlic or onions, and working with delicate herbs.
Sharp, responsive, and easy to maneuver, the petty excels where larger knives feel excessive and smaller knives fall short. It’s often the blade that never leaves the cutting board during prep.
Original: $92.75
-65%$92.75
$32.46Description
SPECIFICATIONS
Knife Style: Petty
Steel Type: Carbon Steel
Blade Material: Shirogami White #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Cherry Blossom
Blade Size: 150mm
Heel Height: 30mm
Spine Thickness: 2.50mm
Weight: 71g
Forged in Shimabara City, Nagasaki Prefecture, this petty knife is made entirely by Yosimitu Kajiya, an independent third-generation blacksmith who still controls every stage of production himself. With 84 years of combined family experience, his work reflects traditional Japanese forging values — prioritizing steel quality, heat treatment, and performance over visual perfection.
This is a true hand-forged blade, and it looks the part. Expect a raw finish, subtle irregularities, and a rustic character that comes from the forge, not a polishing wheel. If you’re after a flawless, mirror-finished knife with perfectly uniform lines, this handmade petty isn’t your match. This one is for cooks who appreciate honest tools with visible craftsmanship.
The petty knife sits between a paring knife and a slicer, making it one of the most useful precision blades in the kitchen. Slightly longer than a standard paring knife, it offers more reach and control while still feeling nimble in the hand. Chefs rely on petty knives for tasks that demand accuracy — slicing fruits and vegetables, trimming meats and poultry, mincing garlic or onions, and working with delicate herbs.
Sharp, responsive, and easy to maneuver, the petty excels where larger knives feel excessive and smaller knives fall short. It’s often the blade that never leaves the cutting board during prep.
