On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
The Kajiwara 105mm petty is comparable to a western 4 inch paring knife, a very popular size blade that comes standard in many knife block sets, or culinary school rolls. Like its European cousin the forte of this wa handled knife is in hand peeling, and cutting, for instance slicing carrot “coins” over the pot while making soup, or peeling citrus, apples, onions, and potatoes, but that is where the similarities end. Weighing in at 3.2 ounces or 90 grams, with a blade thickness of 2.6 mm on the spine over the heel, this is a stiff knife which will make swift work of hard ingredients like sweet potatoes. Aogami #2 or Blue paper #2 steel with a nice 62HRC heat treat means that the steel will take and hold a sharp edge at high levels of refinement. All knives in the Kajiwara damascus line share the lovely dark gunmetal grey coloring, a very deep damascus pattern, and a nicely ground convex blade profile.
Weight: 3.2 ounces
Blade Length: 108 mm
Overall Length: 245 mm
Thickness at Heel: 2.6 mm
Blade Height: 21 mm
Product Reviews
This blade is too thick, August 23, 2017Posted By: James - verified customer
This was my first J-knife. It is really a great looking knife, the steel is satisfactory. The reason for only three stars is the fact the knife is thick- much thicker than stated here. My knife is over 3mm thick at the spine, and it wedges terribly. Carrots are difficult and garlic is near impossible. Fortunately, I have found a use for it- it serves nicely cutting a cooked chicken. I can't recommend this knife, and it is a shame, because the fit and finish are impeccable. I also feel that, @ $1.32/mm, the knife is simply over priced.
This was my first J-knife. It is really a great looking knife, the steel is satisfactory. The reason for only three stars is the fact the knife is thick- much thicker than stated here. My knife is over 3mm thick at the spine, and it wedges terribly. Carrots are difficult and garlic is near impossible. Fortunately, I have found a use for it- it serves nicely cutting a cooked chicken. I can't recommend this knife, and it is a shame, because the fit and finish are impeccable. I also feel that, @ $1.32/mm, the knife is simply over priced.
Product Review, January 30, 2014Posted By: Corey - verified customer
Fit and finish were pretty good, the transition from rosewood to ebony isn't quite seamless but overall good. Blade had a nice edge out of the box but there's room for improvement. I touched mine up with a softer ozuku asagi and was pleased with the results. Overall, a lot of knife for a reasonable price.
Fit and finish were pretty good, the transition from rosewood to ebony isn't quite seamless but overall good. Blade had a nice edge out of the box but there's room for improvement. I touched mine up with a softer ozuku asagi and was pleased with the results. Overall, a lot of knife for a reasonable price.
Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
Email Us: 
