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Ohishi , SLD - Migaki Tsuchime Petty, 135mm.

$147.20 $210.25

When you first open the box and see this beautiful hand-crafted 135mm Petty (Utility) Japanese kitchen knife you know you have a knife that will last the test of time.

The slim profile and the fine tip on this knife make it perfect for even the most delicate of food prep jobs. With the balance point on the tang just before the handle, you have perfect control over your cuts.

This is a knife that can take pride of place in a Chefs knife roll or on the knife stand it a busy home kitchen. The stainless-steel cladding makes it easy to maintain whilst the SLD steel gives an edge you can shave with.


About Petty (Utility)Kitchen Knives

Made in Japan Logo

Style: Petty
Core: SLD steel, hardened to HRC62-63
Cladding: Stainless steel.
Finishing: Migaki-Tsuchime (Hammer tone finish).
Blade Length: 135 mm
Overall Length: 270 mm
Weight: 88 gm
Blade Height @ Heel: 31mm
Spine Thickness @ Heel: 3mm
Spine Thickness @ Tip: 0.5mm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

What is SLD Stainless?
SLD steel was originally designed by Hitachi as high-performance cold work die steel for cutting other steels. Being used in dies for punching or stamping other metals SLD stainless improved mold lifespan and ease of fabrication.
So how does that fit in with kitchen knife manufacture you ask?
Blacksmiths used SLD stainless when making quality kitchen knives because it's hard, tough, and strong against wearing so they could create knives that will hold their edge as long as carbon steel knives but are much easier to look after and maintain.

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.