The tall petty is one of those formats that makes sense the moment you pick one up. More blade height than a standard petty means real knuckle clearance for board work, enough surface for the flat to do double duty as a small bench scraper, and a profile that handles small proteins and aromatics as confidently as it does fine detail work in hand. At 120mm it is compact enough to stay nimble, and at 36mm of blade height it punches well above the format. Katsuto Tanaka, working from Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture, forged this one to be more capable than its size suggests.
The Blue #2 (Aogami 2) core is hardened to 62 HRC and forge-welded san-mai into stainless steel cladding, which Tanaka-san finishes with his distinctive hand-hammered wavy face surface. The hammer marks are applied by hand - not pressed with a machine - which means the texture is slightly different on every knife and catches light in a way that production finishing cannot replicate. The edge profile runs flat at the heel and then transitions into a gentle belly about halfway along, which opens up rocking cuts that a purely flat grind cannot manage. The burnt urushi oak octagonal handle is neatly fitted and comfortable for both in-hand and board work. Each knife is made by hand so measurements may vary.
What Customers Are Saying: The one review on this knife comes from an owner who already uses this knife as a companion to the Matsubara 170mm bunka. The tall blade is described as excellent for both vegetables and proteins at length, with surgical sharpness out of the box and a handle that fits larger hands particularly well. The reviewer notes the weight gives excellent cutting control - not heavy, but substantial enough to feel authoritative on the board.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
The Blue #2 (Aogami 2) core is hardened to 62 HRC and forge-welded san-mai into stainless steel cladding, which Tanaka-san finishes with his distinctive hand-hammered wavy face surface. The hammer marks are applied by hand - not pressed with a machine - which means the texture is slightly different on every knife and catches light in a way that production finishing cannot replicate. The edge profile runs flat at the heel and then transitions into a gentle belly about halfway along, which opens up rocking cuts that a purely flat grind cannot manage. The burnt urushi oak octagonal handle is neatly fitted and comfortable for both in-hand and board work. Each knife is made by hand so measurements may vary.
What Customers Are Saying: The one review on this knife comes from an owner who already uses this knife as a companion to the Matsubara 170mm bunka. The tall blade is described as excellent for both vegetables and proteins at length, with surgical sharpness out of the box and a handle that fits larger hands particularly well. The reviewer notes the weight gives excellent cutting control - not heavy, but substantial enough to feel authoritative on the board.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
- Brand: Matsubara
- Blacksmith: Katsuto Tanaka
- Location: Nagasaki, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Stainless
- Finish: Wavy Face (Hammered)
- HRC: 62
- Edge Grind: Even
- Handle: Burnt Urushi Oak Octagonal
- Weight: 2.8 oz (80g)
- Blade Length: 120mm
- Total Length: 250mm
- Spine Thickness at Heel: 3mm
- Blade Height: 36mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great Little WorkhorsePosted By: Michael Wilson
34 people found this review helpful
This is a great Petty utility knife. The tall blade is great for Vegetables & Proteins. Love the hammered finish. A partner for my Matsubara 170mm Hammered Bunka. It’s long enough to slice lengthwise vegetables with ease. I decided to first try it by making some Cajun Chicken & Ham Jambalaya. This knife did it all with no issues. Diced the “Trinity “- Celery,Onions & Green Bell Pepper and cut up the Chicken & Ham into bite sized pieces. This knife is surgically sharp right out of the box. It just looks amazing and the handle fits my large hands just right. The weight of the knife gives great cutting control. This might be my favorite Petty in my kitchen. I’m extremely pleased with it.Thx to CKTG for the great service as usual.
34 people found this review helpful
This is a great Petty utility knife. The tall blade is great for Vegetables & Proteins. Love the hammered finish. A partner for my Matsubara 170mm Hammered Bunka. It’s long enough to slice lengthwise vegetables with ease. I decided to first try it by making some Cajun Chicken & Ham Jambalaya. This knife did it all with no issues. Diced the “Trinity “- Celery,Onions & Green Bell Pepper and cut up the Chicken & Ham into bite sized pieces. This knife is surgically sharp right out of the box. It just looks amazing and the handle fits my large hands just right. The weight of the knife gives great cutting control. This might be my favorite Petty in my kitchen. I’m extremely pleased with it.Thx to CKTG for the great service as usual.
