The lovely little Kohetsu petty featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer (jigane) made from stainless steel. HAP40 is a wonderful steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Kohetsu blades is actually 65 HRC and is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.
Petty knives are the second most popular blade for home chefs after the ubiquitous chef knife. With their light and nimble character they can be used for almost any cutting task on small ingredients as well as the preparation of garnishes and fine decorative items. The Kohetsu HAP40 range of kitchen cutlery is one of our most popular. Being both easy to maintain and exhibiting great edge retention, it is the perfect choice for home chefs who do not wish to spend too much time caring for the blade. The nicely finished classic ho wood handle features a buffalo ferrule and is a perfect match to the understated look of this lovely little blade. Great price and outstanding performance are the qualities most apparent with the Kohetsu HAP40 line. This is no exception.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it.
Weight: 2.6 oz/ 75g
Blade Length: 118 mm
Overall Length: 242 mm
Spine Thickness at Heel: 2.1 mm
Blade Height at Heel: 27.8 mm
5Great gift!, August 15, 2020
Posted By: Parker - verified customer
I've owned this knife for 4-5 years and love it. The HAP40 steel makes it very durable. Perfect for a gift. I highly recommend this product.
5Worth every penny, worth more when cared for, May 18, 2020
Posted By: Matt Z
Out of the box, factory sharpen was disappointing, wood handle felt rough. Took it to the stones and wow is this steel hard. Developed an actual hair thickness wire when making the burr. Took it to 12k grit for final polish, and the edge wanted more. This steel could honestly go much sharper with 20k+ grit stones. Next I sanded and oiled the handle. It's now buttery smooth in the hand, and cuts better than I imagined. With 10 minutes of sharpening and sanding, this knife is worth double what it's listed here. Love this knife.
I wanted to dip my toe into HAP40 and this was the perfect way to do it. The Kohetsu line is quite affordable and I am more than happy with the handle and the steel. It lasers through small veggies like cherry tomatoes and, at least on mine, the sweet spot is pretty far forward, which helps with precision. This was money well spent.
I've had this knife for a while now. I've really wanted to grok it before reviewing. I've repeatedly compared it to other utility/paring knives. What I can say at this point is I really like this knife. I think it has made other paring knives kind of irritating. The HAP40 and fit and finish are great, but I've fallen for the cutting ease and flexibility of the blade's profile and having a really satisfying wa handle to control the fine work and paring with.
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