Tabata Hamono hand-forges this petty in a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
With just a 100mm blade length, this is the smallest petty in the Tabata lineup - genuinely useful for the most detailed, in-hand work a kitchen demands, where even a 120mm petty can feel like too much knife. The Blue #2 carbon steel core is wrapped in stainless cladding for easier maintenance, finished with a kasumi polish that gives the blade a clean, traditional look. The oak octagonal handle with a black painted ferrule is comfortable and well proportioned for a knife this size.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements will vary.Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 2.4 oz (68 g)
Blade Length: 100 mm
Total Length: 225 mm
Spine Thickness at Base: 3 mm
Blade Height: 31 mm
With just a 100mm blade length, this is the smallest petty in the Tabata lineup - genuinely useful for the most detailed, in-hand work a kitchen demands, where even a 120mm petty can feel like too much knife. The Blue #2 carbon steel core is wrapped in stainless cladding for easier maintenance, finished with a kasumi polish that gives the blade a clean, traditional look. The oak octagonal handle with a black painted ferrule is comfortable and well proportioned for a knife this size.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements will vary.
