The Kajiwara damascus 210mm petty is in a category of knives occupied by only a few selections from a few makers, essentially a short sujihiki, these long petties are gaining popularity for their versatility. For some cooks, this knife could actually be a better fit than a gyuto for most tasks. The 210mm petty is excellent for working with peppers, slicing protein, cleaning whole loins for steak, roast and chop fabrication, for filleting, sushi, and decorative garnishing. You can also use it off the board for peeling, and cutting directly into the pot. This particular example is handled with oval shaped rosewood and an ebony ferrule, and the blade is forged of Aogami #2 or blue #2 steel, heat treated to 62 HRC, and expertly ground with a clever profile. The knife will take and hold an edge very well, and itís relatively stout blade is stiff and substantial enough to take on hard ingredients with aplomb.
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