A 210mm petty earns its keep as a kitchen all rounder, sized to fit on a home cutting board without crowding it while still doing double duty as a fillet or boning knife when needed. This version from Yoshimitsu has become a particular favorite among line cooks who want one blade that handles almost everything.
The core is Blue #2 high carbon steel from Hitachi, regarded as one of the better steels for kitchen knife making, clad in a layer of stainless steel so only the mirror finished edge stays reactive. The satin finish helps food release cleanly off the blade during a busy prep session, adding to both performance and looks. This long petty is made for CKTG by the five brother Yoshimitsu Hamono team near Nagasaki, known for strong heat treatment and clean grinds. The handle is octagonal walnut with a black pakka wood ferrule.
What Customers Are Saying:One reviewer who runs a steakhouse picked this up specifically for trimming meat over long shifts, choosing it over a leaf spring carbon petty that did not hold an edge long enough and a more reactive option that needed too much attention. They reported it arrived screaming sharp out of the box, light in hand, and praised the grind for making tasks like peeling tenderloins genuinely enjoyable, calling the stainless cladding an important advantage for extended meat work.
Care Instructions:Because the exposed edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use, especially during long prep sessions, rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and keep the edge away from bones and frozen foods.
The core is Blue #2 high carbon steel from Hitachi, regarded as one of the better steels for kitchen knife making, clad in a layer of stainless steel so only the mirror finished edge stays reactive. The satin finish helps food release cleanly off the blade during a busy prep session, adding to both performance and looks. This long petty is made for CKTG by the five brother Yoshimitsu Hamono team near Nagasaki, known for strong heat treatment and clean grinds. The handle is octagonal walnut with a black pakka wood ferrule.
What Customers Are Saying:One reviewer who runs a steakhouse picked this up specifically for trimming meat over long shifts, choosing it over a leaf spring carbon petty that did not hold an edge long enough and a more reactive option that needed too much attention. They reported it arrived screaming sharp out of the box, light in hand, and praised the grind for making tasks like peeling tenderloins genuinely enjoyable, calling the stainless cladding an important advantage for extended meat work.
Care Instructions:Because the exposed edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use, especially during long prep sessions, rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and keep the edge away from bones and frozen foods.
- Brand: Yoshimitsu
- Blacksmith: Yoshimitsu Brothers
- Location: Nagasaki, Japan
- Construction: Hammer Forged San Mai
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Stainless Steel
- HRC: 62
- Engraving: Hand Stamped
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 3.6 oz (102 g)
- Blade Length: 205 mm
- Total Length: 342 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 38 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great multipurpose bladePosted By: Larry Johnson
35 people found this review helpful
Since I’ve started running a steakhouse I’ve been trimming a lot of meat and I ordered another long petty. Stainless cladding is important to me when cutting meat for long periods. My Daovua 210 doesn’t stay sharp enough and my Tabata 210 is too reactive so I bought this one hoping for a compromise.
For starters it’s very light like the Daovua. It was screaming sharp ootb. Incredible grind; peeling tenderloins was a pleasure. And for a chef the sophisticated grind is equally impressive when skinning fish.
It’s a looker too; nice kanji and superb handle install. I can’t wait to sharpen it, knowing it might be a while.
Great value for such a well crafted blade.
35 people found this review helpful
Since I’ve started running a steakhouse I’ve been trimming a lot of meat and I ordered another long petty. Stainless cladding is important to me when cutting meat for long periods. My Daovua 210 doesn’t stay sharp enough and my Tabata 210 is too reactive so I bought this one hoping for a compromise.
For starters it’s very light like the Daovua. It was screaming sharp ootb. Incredible grind; peeling tenderloins was a pleasure. And for a chef the sophisticated grind is equally impressive when skinning fish.
It’s a looker too; nice kanji and superb handle install. I can’t wait to sharpen it, knowing it might be a while.
Great value for such a well crafted blade.
