Hokiyama Petty Swirl Damascus 135mm (5.3″) – BLADE

Hokiyama Petty Swirl Damascus is basically a smaller version of a Gyuto knife (Chef’s knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring, and decorating food.

This blade is available without a handle. Now is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. You can also try out our knife configurator to find the perfect handle for your needs!

STEEL:
The heart of this petty is made of Aichi’s AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.

BLADE FINISH:

A very distinct 33-layered Damascus pattern enriches the visuals of the blade – this pattern is unique to every knife and cannot be replicated. Damascus pattern is in parts round and curvy, hence the name “Swirl Damascus”. Like your fingerprint, not one blade is alike. The entire blade is polished to a reflective mirror polish. You can see yourself in it!

LAMINATION:
At the very edge, one can spot a pronounced, curvy line (matte finish) that travels along the entire length of the blade. This is the line between the core and the 33 softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad. Most of today’s Japanese knives are made this way.

BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.