The Petty knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.

The Yu Kurosaki AS Kokusen Ei is a masterfully crafted Japanese kitchen knife that exemplifies both elegance and cutting performance. At its core is Aogami Super steel one of the finest high carbon steels used in Japanese blades renowned for its exceptional hardness, edge retention, and ability to take a razor-sharp edge. This premium core is clad in stainless steel for added corrosion resistance and features a polished kurouchi finish, which blends traditional rustic aesthetics with a refined, modern edge. The blade also showcases the distinctive “Kokusen Ei” hand hammered pattern, a dark, shimmering texture that reflects Kurosaki’s unique artistry. With its razor-thin grind, perfect balance, and striking visual appeal, this knife is a standout fusion of traditional technique and contemporary performance.

Weight: 73g

Handle Material: Mono octagonal stabilised bubinga wood

Handle Length: 117mm (4.6")

Blade Length: 133mm (5.2")

Blade Depth: 29mm

Thickness at spine: 1.5mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Super blue steel (AS) core stainless steel cladding polished kurouchi finish

Hardness (Rockwell scale): 63 - 64