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210mm petty knives are all-around kitchen warriors. They are the perfectly sized blade for use in a home kitchen where cutting board real estate is at a premium. These knives are also a perfect tool for line cooks who need something versatile and easy to handle. They can tackle just about any cutting task and will also work well as a fillet or boning knife. Line cooks especially like these.
The knife is made from Blue #2 high-carbon steel. It is a Hitachi-manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.
This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price.Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki
Construction: Hammer Forged San Mai
Edge Steel: Blue #2
Cladding: Stainless Steel
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakkawood
Weight: 3.6 ounces
Blade Length: 205 mm
Total Length: 342 mm
Spine Thickness at Base: 1.8 mm
Blade Height: 38.3 mm
The knife is made from Blue #2 high-carbon steel. It is a Hitachi-manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.
This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Everything is great...But, January 18, 2017Posted By: Bryan K. - verified customer
I purchased this knife in replacement of a 150 mm tall petty I use at work. The extra height, blue steel, stainless cladding, and thin blade made this exactly what I was looking for. However, fit and finish was less than perfect. The hazy finish on the sides are mostly for aesthetics, which I don't mind. However, it wasn't very even and was done very spotty (heel and tip didn't have the hazy finish). Like the gyuto review, this knife too has gaps in the handle where the blade goes in. Again, not a biggy, I just filled it with epoxy. I also noticed on this particular knife I was sent, the kanji had a stamp above the stamp? It seems like someone was made a mistake and possibly stamped lightly in the wrong place but then repositioned it and stamped properly. It didn't affect the performance but it has a ugly spider web blemish. But out of all of the small issues, the weakness between the heel and ferrule of the knife is MOST frustrating. This is a assumption, but I think the tang does't go far enough into the handle or the tang is too thin. When I wipe the knife against a towel, the blade will bend! So far, the only thing I can do is place the knife between the towel and pull back to wipe clean so I won't bend the blade any further.
I purchased this knife in replacement of a 150 mm tall petty I use at work. The extra height, blue steel, stainless cladding, and thin blade made this exactly what I was looking for. However, fit and finish was less than perfect. The hazy finish on the sides are mostly for aesthetics, which I don't mind. However, it wasn't very even and was done very spotty (heel and tip didn't have the hazy finish). Like the gyuto review, this knife too has gaps in the handle where the blade goes in. Again, not a biggy, I just filled it with epoxy. I also noticed on this particular knife I was sent, the kanji had a stamp above the stamp? It seems like someone was made a mistake and possibly stamped lightly in the wrong place but then repositioned it and stamped properly. It didn't affect the performance but it has a ugly spider web blemish. But out of all of the small issues, the weakness between the heel and ferrule of the knife is MOST frustrating. This is a assumption, but I think the tang does't go far enough into the handle or the tang is too thin. When I wipe the knife against a towel, the blade will bend! So far, the only thing I can do is place the knife between the towel and pull back to wipe clean so I won't bend the blade any further.
