Sometimes called a utility knife, the Petty Kiritsuke is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty Kiritsuke 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 Kritsuke will soon become the go-to knife in your kitchen.
The difference will be felt right away when a hand-forged Japanese Petty Kiritsuke 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 Kiritsuke 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.
Ginsanko blends traditional methods of knife making with modern metallurgy. Ginsanko is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 62-63, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. The Yoshihiro Hiryu Ginsan Series has a higher level of finishing and polish than our standard Yoshihiro Ginsan and Hayate Ginsan knives.