The Yusaku Blue #2 Tall Petty 125mm is another impressive early offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. Carrying on a family tradition that began in 1955 making agricultural and forestry tools, Muneishi-san is now turning his attention to kitchen knives, and the results show real promise. We’ve been very impressed with his work and look forward to a long relationship as his skills continue to develop.
This tall petty profile adds extra blade height and knuckle clearance compared to a standard petty, making it especially useful for small prep on the board as well as in-hand work. Forged from Aogami #2 carbon steel with soft iron cladding, it offers excellent edge retention, easy sharpening, and a lively feel on the stones. The grind is well executed for smooth cutting, and the added height gives it a bit more versatility for light vegetable work. The octagonal handle with burnt urushi finish provides a comfortable, secure grip and a traditional look to match the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku Blacksmith: Kousuke Muneishi Location: Tosa, Japan Construction: San Mai, Hammer Forged Edge Steel: Aogami #2 (Blue Paper Steel) Cladding: Soft Iron Edge Grind: Even (See Photo) Weight: 2.9 oz (82 g) Blade Length: 125 mm Total Length: 252 mm Spine Thickness at Heel: 3 mm Blade Height: 40 mm Handle: Burnt Urushi Octagonal
This tall petty profile adds extra blade height and knuckle clearance compared to a standard petty, making it especially useful for small prep on the board as well as in-hand work. Forged from Aogami #2 carbon steel with soft iron cladding, it offers excellent edge retention, easy sharpening, and a lively feel on the stones. The grind is well executed for smooth cutting, and the added height gives it a bit more versatility for light vegetable work. The octagonal handle with burnt urushi finish provides a comfortable, secure grip and a traditional look to match the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
