MATERIAL

White Steel #2

White steel, the purest form of carbon steel, is highly regarded for its ease of sharpening and ability to take on a fine polish.

HANDLE TYPE

Japanese

The lightweight structure and center of gravity positioned close to the blade make it ideal for delicate operations and quick reversals. Wood-based designs that fit comfortably in the hand are mainstream.

BLADE TYPE

Petty

A Petty knife is a small Japanese utility knife, typically 120–150 mm in length, ideal for precise tasks like peeling, trimming, and delicate slicing of fruits, vegetables, and herbs.

FINISH

Kurouchi

A rugged and practical traditional finish that improves corrosion resistance by leaving the oxide film formed during forging intact.

LENGTH

150mm

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BLADE

Kochi

Tosa knives from Kochi are hand-forged using the traditional Kurouchi technique, which preserves the blackened steel surface while sharpening only the edge, giving them their distinct, rustic beauty.

Gentle hand-wash only

Treat the knives with love by avoiding dishwashers. Hand-wash it with care, ensuring its longevity.

Dry thoroughly

After each use, wash the knives promptly and dry it thoroughly to bid farewell to any lingering moisture.

Be mindful of hard objects

Steer clear of bones or frozen food to protect the edge from chipping.

Use the right cutting board

Wooden cutting boards are highly recommended as they are gentle on the blade. They help preserve sharpness and extend the knife’s life.