The Yahiko AUS-8 Petty 150mm is a nimble, precise utility knife designed for the smaller tasks that make up much of everyday kitchen prep. These knives are made exclusively for us by a respected Japanese maker and are built to deliver excellent performance and durability at a great value. The slim blade and compact size make this knife feel quick and responsive in the hand, while the satin finish and red pakkawood handle give it a clean, professional appearance.
The blade is made from AUS-8 stainless steel, a well proven Japanese alloy known for its good edge retention, corrosion resistance, toughness, and easy sharpening. It takes a fine edge and is forgiving enough for daily use, making it a great choice for cooks who want a dependable utility knife that is simple to maintain. The petty profile excels at trimming meats, slicing small fruits and vegetables, peeling, and other detail work where a larger knife may feel cumbersome. The grind is thin behind the edge for smooth cutting performance. As with most thin Japanese knives, avoid cutting bones, frozen foods, or twisting the blade during cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.
Maker: Yahiko Construction: Roll Forged, Mono Steel Made in Japan Edge Steel: AUS-8 Stainless Steel Edge: Double Bevel Weight: 3.2 oz (92 g) Edge Length: 153 mm Total Length: 270 mm Spine Thickness at Base: 2 mm Blade Height: 28 mm Handle: Red Pakka Wood, Western
The blade is made from AUS-8 stainless steel, a well proven Japanese alloy known for its good edge retention, corrosion resistance, toughness, and easy sharpening. It takes a fine edge and is forgiving enough for daily use, making it a great choice for cooks who want a dependable utility knife that is simple to maintain. The petty profile excels at trimming meats, slicing small fruits and vegetables, peeling, and other detail work where a larger knife may feel cumbersome. The grind is thin behind the edge for smooth cutting performance. As with most thin Japanese knives, avoid cutting bones, frozen foods, or twisting the blade during cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.
