Tsunehisa Petty VG-1 150mm (5.9″) [Rosewood-Cedar]

We are very happy to be able to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy. 

This 150mm (5.9″) Petty’s blade, at just 1.7mm (0.07″), is among the thinnest we have in our range. The knife has an immaculate “out of the box” sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.

Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!

BLADE SHAPE:
Petty is a small knife designed for smaller tasks on and off the cutting board. It’s an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyuto or chef’s knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. 

Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.

STEEL:
VG-1 steel is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless.

LAMINATION:
Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called “monosteel” construction.

GEOMETRY:
It has a double bevel (symmetrical) blade. 

BLADE FINISH:
The blade is minimalistic with a polished surface and an engraved signature by the master on the right side.

HANDLE:
The handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the rosewood and cedar wood. It’s suitable for both left- and right-handed users.

Where the blade meets the handle, you may notice a special feature called Machi spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don’t worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to Japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. 

ABOUT THE BLACKSMITH:
Tsunehisa knives combine high-quality blades from Japan’s prestigious knife centers, including Tosa, Seki, and Sakai. Each region is known for its unique steels and manufacturing techniques: Tosa for Ginsanko and Aus-8 steels, Seki for V-Gold series blades, and Sakai for single-beveled Honyaki knives. The name Tsunehisa means “Permanence” and signifies the company’s dedication to providing knives that are designed for durability. Each knife undergoes a thorough inspection to ensure the highest quality standards.