The "Mini-Bunka" of Paring Knives

Hand-forged in the historic kilns of Kyoto by master blacksmith Kyokokaji Shokei, this 85mm Wide Petty is an architectural anomaly in the world of Japanese cutlery. While standard paring knives are narrow and thin, this blade features an extraordinary 25mm width and a 3mm spine. It provides the knuckle clearance and lateral stability of a miniature chef's knife, allowing you to mince, chop, and dice on the board with the agility of a 3-inch blade.

Forged from Shirogami #2 (White Steel), the edge accepts a surgical sharpness that is remarkably easy to maintain. The traditional Kurouchi (Black-forged) finish creates a rustic, non-stick surface that protects the carbon steel and adds a timeless aesthetic to your kit.

Traditional Fujimaki Ergonomics

The handle is a masterpiece of Kyoto utility. Wrapped in Fujimaki (Japanese rattan), it offers a natural, high-friction grip that becomes even more secure when wet. The Full-Tang construction ensures that despite its compact 215mm total length, the knife feels perfectly balanced and virtually indestructible.

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Technical Specifications

Specification	Details	Chef’s Note
Blacksmith	Kyokokaji Shokei	Authentic hand-forged Kyoto craftsmanship
Blade Steel	Shirogami #2 (White Steel)	High-carbon purity for a "toothy," aggressive edge
HRC (Hardness)	61-63	Professional grade edge retention
Blade Construction	Kurouchi Iron Clad (San Mai)	Protective black-forged finish; reactive core
Blade Length	85 mm (3.3")	Ultra-compact for maximum control
Blade Width (Height)	25 mm	Extra Wide: Unrivaled knuckle clearance for board work
Blade Thickness	3 mm	Sturdy Spine: Exceptional power and no-flex stability
Total Length	215 mm	Balanced "hand-to-tip" ratio
Weight	80 g	Solid, substantive feel for confident cutting
Tang Style	Full-Tang	Steel runs the full length for maximum durability
Handle Material	Fujimaki (Rattan Wrap)	Iconic Kyoto aesthetic; superior wet grip
Handle Length	80 mm	Compact grip optimized for precision
Handle Thickness	20 mm	Secure, ergonomic hold for all hand sizes
Edge Type	Double Bevel (50/50)	Ambidextrous; performs for all users

 

Universal Handling: Ambidextrous & Balanced

This Wide Petty is ground with a symmetrical 50/50 double-bevel edge, performing identically for both right-handed and left-handed users. Thanks to the Full-Tang design and the 25mm blade height, the center of gravity sits perfectly in the palm, making this knife feel like a natural extension of your hand during intricate prep.

Authorized Kyokokaji Dealer

When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from Kyokokaji Shokei in Kyoto, Japan. Every blade is hand-inspected at our Seattle, WA warehouse to ensure the Fujimaki wrap and edge geometry meet our exacting standards.

Sharpening & Maintenance

White Steel #2 is prized for its ease of sharpening. It accepts a razor edge faster than almost any other carbon steel.

• Maintenance: We recommend a #1000 Grit Whetstone for regular edge alignment.

• Polishing: A #6000 Grit Whetstone will unlock a mirror-finished edge that excels at delicate vegetable prep.

Performance & Care

• Best For: Small-scale board work (garlic, shallots, herbs), in-hand peeling, and precision protein trimming.

• Care: Hand-wash only and dry immediately. High-carbon steel will rust if left wet.

• Safety: Avoid bones or frozen foods. The 61-63 HRC edge is a precision instrument and should never be used for prying.

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Frequently Asked Questions

Q: Why is this petty 25mm wide? A: This "Wide" profile is designed specifically for chefs who want to use a paring knife on the cutting board. It gives you the space to chop without your knuckles hitting the board.

Q: Will the carbon steel blade change color? A: Yes. Acidic foods will cause the blade to develop a "patina" (shades of grey/blue). This is a normal, healthy reaction that helps protect the steel from deep rust.

Q: Is the 80mm handle too short? A: No, the 80mm handle is specifically designed to work in tandem with the 25mm blade width. This allows the user to use a "pinch grip" effectively, providing maximum control at the heel of the blade.