The "Board-Ready" Paring Knife

Most 90mm paring knives are restricted to "in-hand" work. The Kyokokaji Shokei Wide Petty breaks that mold. With a 21mm blade height, this knife provides rare knuckle clearance, allowing you to move seamlessly from peeling an apple in your hand to mincing garlic on the cutting board.

Hand-forged in Kyoto, this blade features a Shirogami #2 (White Steel) core for an edge that is "scary sharp" yet incredibly easy to maintain. The traditional Kurouchi (Black-forged) finish reduces food sticking and protects the reactive carbon steel core.

Detailed Specifications

Specification	Details	Chef’s Note
Blacksmith	Kyokokaji Shokei	Hand-forged in Kyoto, Japan
Blade Steel	Shirogami #2 (White Steel)	High-carbon for extreme sharpness & easy honing
HRC (Hardness)	61-63	Professional-grade edge retention
Blade Construction	Kurouchi Iron Clad (San Mai)	Black-forged finish for durability & rustic aesthetic
Blade Length	90 mm (3.5")	The "Goldilocks" size for detail and prep work
Blade Steel	Shirogami #2 (White Steel)	High-carbon for extreme sharpness & easy honing
Blade Thickness	3 mm	A slim profile for precise, laser-like cuts
Handle Length	105 mm
Handle Material	Fujimaki (Japanese Rattan)	Naturally anti-slip and ergonomic
Edge Type	Double Bevel (50/50)	Suitable for both right and left-handed users
Weight	82 g	Ultra-lightweight for reduced wrist fatigue

Universal Handling: Ambidextrous Comfort

This Wide Petty is ground with a symmetrical 50/50 double-bevel edge, ensuring it performs identically for both right-handed and left-handed users. The artisan Fujimaki (rattan-wrapped) handle is neutrally shaped, providing a high-friction, secure grip that feels balanced and prevents slipping during delicate tasks.

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 it meets our exacting standards before being shipped to you.

Sharpening & Maintenance

Shirogami #2 (White Steel) is prized by professionals because it is remarkably rewarding to sharpen. Unlike stainless steels, it takes a "toothy," aggressive edge very quickly. To maintain this blade's surgical precision:

• Starting Stone: We recommend a #1000 Grit Whetstone for regular maintenance.

• Finishing Stone: A #3000 to #6000 Grit Whetstone will produce a mirror-polished edge that glides through proteins and vegetables.

Performance & Care

• Best For: Detailed vegetable prep, peeling, dicing aromatics (garlic/shallots), and small-scale butchery (silver skin removal).

• Care: Hand-wash only with mild soap and dry immediately. Never use a dishwasher.

• Safety: Strictly avoid cutting bone, frozen foods, or hard pits. A 61-63 HRC edge is optimized for fine cutting and is brittle; it should never be used for prying.

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Frequently Asked Questions

Q: Will this knife rust? A: Yes. This is a high-carbon steel knife. It will develop a natural patina (grey/blue tint) over time, which actually helps protect the steel. However, if left wet or dirty, it will rust. Wipe dry immediately after use.

Q: Is the rattan handle durable? A: Yes. Fujimaki (rattan wrap) has been used in Japanese tool-making for centuries. It is highly durable and provides excellent grip, but it should not be left soaking in water.

Q: How is a "Wide Petty" different from a standard Paring knife? A: Standard paring knives are usually 15mm tall, meaning your knuckles hit the cutting board if you try to chop. The 21mm height of this Shokei petty allows you to use it on a board like a "miniature chef knife" while still being small enough for hand-peeling.

Q: Does it come pre-sharpened? A: Yes, it arrives with a hand-sharpened factory edge from the blacksmith, ready for immediate use.