A petty earns its place in the kitchen by handling all the small jobs a big knife makes awkward: peeling and trimming in hand, segmenting citrus, slicing shallots and garlic, and cleaning up a pork tenderloin or a few chicken thighs. The Hatsukokoro Kaijin Blue #2 Petty 150mm is sized at the long end of the petty range, so it also has enough edge for real slicing strokes on the board.
Kaijin pairs a Blue #2 (Aogami #2) carbon steel core with stainless cladding in san mai construction. Blue #2 takes a very keen edge and holds it well, and it is easy to bring back on water stones. Because the stainless cladding covers the blade face, only the thin strip of exposed core at the edge is reactive, so you get the cutting feel of carbon steel with much less upkeep than a fully reactive knife. The blade is hardened to 61 to 63 HRC, ground with an even double bevel, and finished in kasumi, a satiny surface that shows the line where the cladding meets the carbon core. An octagonal ebony handle matches the rest of the Kaijin line.
Care Instructions: Blue #2 is a reactive carbon steel at the edge, even under the stainless cladding, and will develop a patina with use. Wipe and dry the blade immediately after use and never leave it wet, since the exposed edge can rust if neglected. Wipe the edge during prep when cutting acidic foods like citrus, tomatoes, or onions. Avoid frozen foods and bones, never use the blade to pry, and hand wash only.
Each knife is made by hand so measurements may vary.
Kaijin pairs a Blue #2 (Aogami #2) carbon steel core with stainless cladding in san mai construction. Blue #2 takes a very keen edge and holds it well, and it is easy to bring back on water stones. Because the stainless cladding covers the blade face, only the thin strip of exposed core at the edge is reactive, so you get the cutting feel of carbon steel with much less upkeep than a fully reactive knife. The blade is hardened to 61 to 63 HRC, ground with an even double bevel, and finished in kasumi, a satiny surface that shows the line where the cladding meets the carbon core. An octagonal ebony handle matches the rest of the Kaijin line.
Care Instructions: Blue #2 is a reactive carbon steel at the edge, even under the stainless cladding, and will develop a patina with use. Wipe and dry the blade immediately after use and never leave it wet, since the exposed edge can rust if neglected. Wipe the edge during prep when cutting acidic foods like citrus, tomatoes, or onions. Avoid frozen foods and bones, never use the blade to pry, and hand wash only.
Each knife is made by hand so measurements may vary.
- Brand: Hatsukokoro
- Line: Kaijin
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Construction: San Mai, Stainless Clad
- HRC: 61-63
- Finish: Kasumi (Mist or Haze)
- Bevel: Even, Double Bevel
- Handle: Octagonal Ebony
