Tadafusa, Tall Nashiji Petty 110(PE110)

This wide petty knife is an excellent utility knife and is ideal for slicing fruit and vegetables, meats, and other detail tasks. The slightly wider profile makes it excellent for working on top of a cutting board. 

The blade is forged from blue steel #2, among the most prized of carbon steels. This steel has exceptional edge holding and takes a awesome edge. The center core is forged between two layers of low carbon steel. The surface is rough ground (nashiji finish) so that food does not stick to the sides of the knife while slicing.

Product Details:

• Steel Type: Aogami #2/
• Hardness: Estimated HRC of 62 - 64
• Handle Material: Ho Wood/ Pakka Wood Ferrule
• Heel Height: 35mm
• Weight: 70g
• Edge Length 112mm
• Handle: Wa

Care:

Carbon steel knives require immediate cleaning and thorough drying after each use to prevent rust. Hand-wash with warm soapy water, never use a dishwasher, and regularly apply food-safe mineral oil or camellia oil to the blade to protect it. A natural patina will develop over time, which helps protect the blade from corrosion. Store securely in a knife block, magnetic strip, or sheath.

Acidic Foods: Rinse immediately after cutting citrus, tomatoes, or onions to prevent discoloration.

Maintenance: Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.

Do not use for cutting bones, frozen food, or extremely hard items to avoid chipping.