Nakiyo Teak San Mai Petty Knife

The petty or utility knife is a small, multipurpose blade that offers the versatility of a chef’s knife in a smaller package. Developed in Japan in the late 19^th century with influence from European patterns, this knife is suited for most smaller items or for any task that requires a nimble blade. It can be paired with a gyuto (chef’s knife) to cover the majority of your needs in the kitchen.

Function

The petty knife is similar in form to a large paring knife, making it useful for paring fruits and vegetables. The gently curved blade, much like the chef’s knife, is also useful for slicing meat and for chopping small produce.

Form

The blade is made using the centuries-old san mai (“three-layer”) construction technique, in which a hardened steel core is forge welded to a jacket of softer steel for strength. Nakiyo San Mai blades are forged with a core of VG-10 cobalt alloy steel, a high-carbon stainless steel developed in Japan. Hardened to a Rockwell hardness of 60, it accommodates a long-lasting, razor-sharp edge. The core is clad in 13 chrome stainless steel, which strengthens the blade and guards against corrosion.

The lightweight handle is crafted from strong and durable teak (Tectona grandis) wood, which provides a secure grip without upsetting the knife’s balance. The wood, among the most water-resistant species in the world, is secured and accented by a ferrule (collar) of black water buffalo horn. Its octagonal profile guarantees a firm hold and is suitable for both right- and left-handed users.