Yoshihiro VG-1 Gold Stainless Steel Petty Japanese Utility Knife

Our handcrafted Yoshihiro Gold Steel knives have an inner core made of high carbon VG-1 steel sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 60, the inner core of VG-1 is prized for its high edge retention with a stainless steel exterior.

Our handcrafted Yoshihiro Gold Steel knives have an inner core made of high carbon VG-1 steel sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 60, the inner core of VG-1 is prized for its high edge retention with a stainless steel exterior that is non corrosive and requires low maintenance.

Sometimes called a utility knife, the Petty is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty will soon become the go-to knife in your kitchen, this knife is complimented with a premium Octagonal handcrafted Ambrosia handle that extends to the full tang of the knife and is certified for commercial kitchens and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

The difference will be felt right away when a hand-forged Japanese Petty knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chefs knife. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.

Japanese knives should always be sharpened and honed on premium quality Japanese water stones. Do not allow the blade to touch bone or frozen food. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.

ISEYA Hammered 33 Layers Nickel Damascus VG10 Petty Utility Knife150mm I-2 – Bay Trade Japan Knife Store

Yoshihiro VG-1 Gold Stainless Steel Petty Japanese Utility Knife Ambro – Yoshihiro Cutlery

Takeshi Saji VG-10W Gold Damascus Petty 90mm No Handle – Tokushu Knife

Shigeki Tanaka VG10 33 Layer Damascus Santoku 165mm – Sugi Cutlery

Yoshihiro VG-1 Gold Stainless Steel Gyuto Japanese Chefs Knife Ambrosi – Yoshihiro Cutlery

Yoshihiro VG-1 Gold Stainless Steel Sujihiki Kiritsuke Japanese Slicer – Yoshihiro Cutlery

Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Gyuto Chefs – Yoshihiro Cutlery

Yoshihiro VG-5 Gold Stainless Steel Clad Paring 150 mm, Sandblasting Finish

Yaxell YO-U 101-Layer SG2 Damascus Japanese Chef's Petty Knife(Utility) 120mm

Yoshihiro VG-10 Gold Stainless Steel Gyuto Japanese Chefs Knife 8.25 – Yoshihiro Cutlery

Yoshihiro VG-1 Gold Stainless Steel Petty Japanese Utility Knife Ambro – Yoshihiro Cutlery

SETO Cutlery ISEYA 33 Layers Damascus VG10 Petty Knife – Bay Trade Japan Knife Store

Yoshihiro VG-1 Gold Stainless Steel Sujihiki Kiritsuke Japanese Slicer – Yoshihiro Cutlery

GOKADEN BLUE STEEL CLAD SANTOKU KNIFE – HITACHIYA USA

Yoshihiro VG-10 46 Layers Damascus Petty Utility Japanese Chef Knife ( – Yoshihiro Cutlery