Kanetsugu AUS-8A Petty 150mm
For cooks who want a compact, precise, and highly practical kitchen knife, this 150mm petty is a true workhorse. Lightweight and easy to control, it excels at trimming proteins, slicing fruit, portioning smaller ingredients, and handling detailed prep tasks where a larger knife feels cumbersome—all at a price that makes it easy to put into daily rotation.
The blade is made from AUS-8A stainless steel, a well-regarded cutlery steel known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S. 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same proven composition standards. Heat treated to approximately 59–60 HRC, it delivers dependable edge retention with quick, easy touch-ups.
Crafted by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with roll forging, allowing for consistent geometry, good strength, and excellent cutting performance at an approachable cost. The blade is ground thin behind the edge, giving it a clean, efficient cut and excellent control.
A walnut western-style handle keeps the knife comfortable, familiar, and well balanced, making it easy to use during long prep sessions or fast-paced service.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
Maker: Kanetsugu Cutlery Location: Seki City, Japan Construction: San Mai, Roll Forged Edge Steel: AUS-8A Stainless Steel Cladding: Stainless HRC: 59–60 Handle: Walnut Western Weight: 1.9 oz (54 g) Edge Length: 151 mm Total Length: 257 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm
For cooks who want a compact, precise, and highly practical kitchen knife, this 150mm petty is a true workhorse. Lightweight and easy to control, it excels at trimming proteins, slicing fruit, portioning smaller ingredients, and handling detailed prep tasks where a larger knife feels cumbersome—all at a price that makes it easy to put into daily rotation.
The blade is made from AUS-8A stainless steel, a well-regarded cutlery steel known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S. 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same proven composition standards. Heat treated to approximately 59–60 HRC, it delivers dependable edge retention with quick, easy touch-ups.
Crafted by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with roll forging, allowing for consistent geometry, good strength, and excellent cutting performance at an approachable cost. The blade is ground thin behind the edge, giving it a clean, efficient cut and excellent control.
A walnut western-style handle keeps the knife comfortable, familiar, and well balanced, making it easy to use during long prep sessions or fast-paced service.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
