hand forged
Chozaburo x Wakui Kuroichi Hammered Petty (office knife), 150 mm
Chozaburo x Wakui Petty, 150 mm,
Hand-forged blade of non-stainless steel with a core of extremely hard Japanese Shirogami #2 White steel. This knife is completely hand-forged by Toshihiro Wakui-san. The blade is thin and manually sharpened and has no thickenings, making sharpening very easy.
After the chef's knife, the petty knife/paring knife is one of the most important knives in the kitchen. It is actually a smaller version of the Gyuto (chef's knife). This is because both knives are all-rounders in the kitchen. A paring knife is particularly useful for precision cutting. Think of peeling fruit or finely chopping vegetables. Cleaning and chopping (especially smaller vegetables) is also very good with the paring knife.
A paring knife has a pointed, narrow blade and a straight edge with a sharp point. This kitchen knife is usually small and lightweight. This makes it comfortable to hold and easy to store after use. The blade length of Japanese petty knives is usually between 10 and 15 centimetres.
Chozaburo is a brand of Babacho Hamono and has its knives made by Mutsumi Hinoura san and Toshihiro Wakui-san.
The handle is made of burnt chestnut wood. A special feature is that the handle remains rough when it gets wet. The handle is oval (suitable for left- and right-handed use).
Wakui-san started forging knives as an apprentice at Yoshikane Cutlery in Sanjo, Japan. Wakui-san forges and sharpens all his knives in his small Sanjo workshop. The Wakui knives are characterized by a solid, medium-heavy yet robust Sanjo feel: very thin behind the edge, thicker on the back and surprisingly easy to sharpen with an extremely sharp result. The geometry lends itself very easily to later thinning.
- Blade length: 150 mm
- Weight: 140-150 grams
- Total length: 295 cm
- Blade height: xx mm
- Blade thickness (measured at handle): x mm, at blade end: x mm
- Steel type: core steel: non-stainless Shirogami #2 White steel with 2 layers of non-stainless steel (Sanmai forged)
- Hardness: 63-64 (Rockwell C)
- Handle: Oval Chestnut wood with black buffalo horn bolster
Like all Japanese knives, these handmade Wakui-san knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
