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Ohishi Aogami 2, Kurouchi Tsuchime Petty, 135mm.

$154.85 $221.15

This beautifully balanced narrow profile Petty (Utility) kitchen knife is the perfect knife if you need a new Utility knife. The fine tip enables you to do the delicate prep jobs whilst also being able to do the slightly heavier slicing jobs. 

The Stainless cladding provides easy maintenance whilst the Aogami steel core gives you an edge you can shave with.

About Petty (Utility) Kitchen Knives

Made in Japan Logo

Style: Petty
Core: Aogami 2, hardened to HRC62-63
Cladding: Stainless steel.
Finishing: Kurouchi-Tsuchime (Hammer tone finish).
Blade Length: 135 mm
Overall Length: 270 mm
Blade Height @ Heel: 30mm
Spine Thickness @ Heel: 3mm
Spine Thickness @ Tip: 0.3mm
Weight: 88 gm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

Ohishi Aogami 2, Kurouchi Tsuchime
Aogami (blue paper) 2 steel. This is remarkably similar to white paper steel but with tungsten and chromium added to it which helps with the edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance.
These knives have the Blacksmiths (Kurouchi) hammered (tsuchime) finish which gives them a very distinctive look. The handle is D shaped Ebony handle with a Pakka wood ferrule. Theoretically, this is a right-hander handle, but there are a lot of people who happily use them left-handed.

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

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.