Our handcrafted Aoko Blue Steel knives have an inner core made of high carbon Blue Steel #2 sandwiched in the traditional method of Warikomi between two layers of stainless steel. Hand hammering creates an indented pattern called Tsuchime which reduces friction and sticking. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention with a stainless steel exterior that is non corrosive and requires low maintenance. 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.
Our Yoshihiro Aoko Blue Steel Petty Knife is forged with particular care to create a medium sized sturdy blade that can maneuver through both small and big jobs with finesse. This knife is complimented with a premium Western style Pakkawood handle that extends to the full tang of the knife and is NSF 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.Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.