The moment you open the lid on the packaging and see this stunning Damascus Petty (Utility) Japanese Kitchen Knife you will fall in love with it. The Suminagashi finish (Floating Ink) stainless steel blade with the integral bolster really stands out and shows the blacksmith's skill.

The fine black micarta handle with the special mosaic pin really finishes off the knifes appearance, however, it is also incredibly comfortable to hold. Its narrow tapering blade makes food prep a breeze and its 89gm weight means you never feel any strain whilst using this kitchen knife

Specifications  

Style:                                       Petty (Utility)                                   
Core:                                       SG-2 PM Damascus steel, hardened to HRC64-65.       
Cladding:                                Stainless steel.          
Finishing:                                Suminagashi. (Floating Ink)
Blade Length:                         150mm (with integral bolster)
Overall Length:                       260mm
Weight:                                   89gm
Blade Height @ Heel:            30mm
Spine Thickness @ Heel:        2mm
Spine Thickness @ Tip:          0.6mm                                                           
Bevel:                                     Double    
Handle Material:                   Black Micarta, with Special Mosaic pin 
Handle Style:                         Western   

Ohishi PM Steel Kitchen Knife Range

The use of the SG-2 Powdered metallurgical Steel enables the blacksmith to create the extremely attractive Suminagashi (floating ink) finish on these knives. It also produces knives in the higher Rockwell range, these knives are HRC64-65, which makes for a harder knife without sacrificing toughness. The other advantage is that the knife edge is resistant to “edge Rolling and is less prone to chipping.

Powdered Metallurgy steel kitchen knives are truly for the serious kitchen knife enthusiast and culinary professionals who require the best possible edge retention and cutting performance.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

About Petty (Utility) Japanese Kitchen Knives