Utility/Slicing Knife (Kiritsuke Petty) - 6 in. (150mm) - Aogami Super Carbon San Mai

Product Description for Utility/Slicing Knife (Kiritsuke Petty) - 6 in. (150mm) - Aogami Super Carbon San Mai

Maker: Nigara Hamano - All Lines (click to see more by this maker)
Price: $194.00 Saving: $46.00
Item num: 109496
Blade length: 6.00 in.
Cutting edge length: 5.50 in.
Total length: 10.50 in.
Blade height (at heel): 1.19 in.
Blade thickness (near bolster): 0.07 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.03 in.
Item weight: 2.80 oz.
Shipment weight: 5.8 oz.
Blade: Aogami Super carbon steel surrounded by satin finished stainless steel (Hrc 62-63)
Bolster: Buffalo horn
Handle: Octagonal wenge wood handle
Description: A utility knife is between a chef’s knife and a paring knife, with a narrower and straighter blade. This makes it perfect for a multitude of small tasks where more precise cuts are needed, such as trimming broccoli, green beans, or other smaller vegetables. Some cooks like to use it in their hand, too—almost like a large paring knife. Others like its smaller size as an alternative to the chef’s knife. Utility knives are sometimes called sandwich knives because they work well on almost everything that goes into a sandwich—from thin-skinned vegetables such as tomatoes, to meats and cheeses. The K-Tip provides a slightly flatter cutting edge which is optimal for slicing and portioning.
Nigara Hamono, in Hirosaki-shi, Amori, Japan, has been a noted blacksmith since they received an official appointment from the Tsugaru clan more than 350 years ago during the Edo period. Ever since then, their blacksmithing techniques have been passed down through the generations. Today, Nigara is run by the 7th generation owner Mr. Toshiju Yoshizawa along with 8th generation blacksmith Tsuyoshi Yoshizawa. Each knife made by Nigara Hamono is forged by hand, paying the utmost attention, ensuring the knives will have the best cutting edge possible.
The Aogami Super carbon steel core (hagane) is surrounded by softer stainless steel cladding. At 62-63 Hrc, the smaller crystalline size of this carbon steel results in superior edge holding when compared to nearly any other steel. Many knifemakers and users feel that Aogami Super is among the best carbon steels used on kitchen knives today. Additionally, aogami super is less reactive than many carbon steels such as shirogami. The Aogami Super core is surrounded by layers of hammer-textured stainless steel. The ambidextrous shinogi grind and hammer texture provide effortless food release while chopping and slicing. Hand hammered texture at the top of the blade (tsuchime) limits a suction forming between the food being cut and the knife. The spine and choil are nicely rounded for a comfortable pinch grip.
The octagonal "Wa" style handle is ambidextrous. Natural wenge wood (Millettia laurentii) is combined with a buffalo horn ferrule. Like other kitchen knives, this knife should not be put in a dishwasher.
Migaki Tscuchime chef's knives by Nigara Hamano are a great choice for the cook who is looking for a well balanced, solid, high performing carbon steel knife that will excel in either a home or commercial kitchen.


Availability: In stock. Usually ships in 1-2 business days