The Sturdy Kyoto Workhorse

Hand-forged in the historic kilns of Kyoto by master blacksmith Kyokokaji Shokei, this 90mm Petty is built for the rigors of a professional kitchen. Unlike standard paring knives that prioritize lightness over strength, Shokei-san utilizes a Full-Tang construction. The Shirogami #2 (White Steel) core runs the entire length of the handle, providing unparalleled structural integrity and a perfectly balanced center of gravity.

With a 3mm thickness at the spine, this blade offers a rigid, confident feel that excels where thinner knives might fail. Whether you are breaking down dense aromatics or performing surgical-grade protein trimming, this Petty offers the power of a larger knife in a nimble, 90mm frame.

Signature Fujimaki Grip

The handle is meticulously hand-wrapped in Fujimaki (Japanese rattan). This traditional artisan technique provides a natural, high-friction grip that is far superior to polished wood when working in wet or oily environments. The 100mm handle length ensures a comfortable, secure hold for various hand sizes, making it a favorite for long prep shifts.

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Technical Specifications

Specification	Details	Chef’s Note
Blacksmith	Kyokokaji Shokei	Authentic Kyoto-forged craftsmanship
Blade Steel	Shirogami #2 (White Steel)	High-purity carbon steel for a "toothy" edge
HRC (Hardness)	61-63	Professional-grade retention for fine detail
Blade Construction	Kurouchi Iron Clad (San Mai)	Black-forged finish to reduce food drag
Blade Length	90 mm (3.5")	Agile and compact for intricate tasks
Blade Width (Height)	20 mm	Practical clearance for small board work
Blade Thickness	3 mm	Heavy-Duty: Exceptional spine stiffness and power
Total Length	220 mm	Substantial feel with surgical precision
Weight	82 g	Balanced "workhorse" heft for controlled cutting
Tang Style	Full-Tang	Superior Durability: Steel runs the full handle length
Handle Material	Fujimaki (Rattan Wrap)	Naturally slip-resistant; iconic Kyoto aesthetic
Handle Length	100 mm	Extended grip for improved ergonomic comfort
Handle Thickness	20 mm	Secure, confident hold even when wet
Edge Type	Double Bevel (50/50)	Performance-ready for left or right-handed use

 

Universal Handling: Ambidextrous & Balanced

Thanks to the Full-Tang design, the weight of this knife is distributed evenly into the palm, allowing for incredible tip control without wrist fatigue. This Petty is ground with a symmetrical 50/50 double-bevel edge, performing identically for both right-handed and left-handed users. The Fujimaki handle feels warm and secure, locking into the hand during high-speed prep.

Authorized Kyokokaji Dealer

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

Sharpening & Maintenance

White Steel #2 is the gold standard for ease of sharpening. It accepts a razor-sharp edge with minimal effort.

• Maintenance: Use a #1000 Grit Whetstone to keep the edge aligned.

• Refinement: A #6000 Grit Whetstone will unlock the steel’s full potential for mirror-finished slicing.

Performance & Care

• Best For: Trimming proteins, dicing garlic/shallots, and in-hand fruit prep.

• 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 choose a Full-Tang Petty? A: Full-tang construction ensures the handle will never loosen and provides a more "substantial" feel. For a knife with a 3mm spine, the full-tang offers the counter-balance needed to keep the knife feeling nimble despite its sturdy build.

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 deeper rust.

Q: Is the rattan handle durable for professional use? A: Extremely. Fujimaki (rattan) is a resilient natural fiber used for centuries in Japanese tool-making. It is designed to withstand the heat and moisture of a professional kitchen—just avoid soaking it.