Petty knife, aogami core with stainless steel cladding and a western handle - Ohishi
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A perfect petty - feels nice in the hand and gets crazy sharp.
SHAPE: Petty. Generally the smallest knife in a cook's arsenal but don't be put off by the size. These knives are insanely useful for both in-hand and on-board tasks.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The "super" part indicates the highest amount of carbon steel at up to 1.5% out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time. The blue steel core has then been wrapped in stainless steel making maintenance easy.
FINISH: Polished or migaki
HANDLE: western micarta handle
LENGTH: 120mm in length.
MAKER: Ohishi, Niigata City, Japan
BEST FOR: Those wanting one of the best cutting steels on the planet at an acceptable price.
SAUNDERS SAYS:"I got this range of knives with chefs in mind. The steel stays sharp for ages and the handle makes it easier to grip in high paced, possibly wet kitchens."
BLADE LENGTH: 114mm
OVERALL LENGTH: 225mm
BLADE HEIGHT: 27mm
THICKNESS AT HEEL: 2.5mm
These knives are hand-forged so there may be slight variations in measurements and finishes.