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210mm petty knives are all-around kitchen warriors. They are the perfectly sized blade for use in a home kitchen where cutting board real estate is at a premium. These knives are also a perfect tool for line cooks who need something versatile and easy to handle. They can tackle just about any cutting task and will also work well as a fillet or boning knife. Line cooks especially like these.
The knife is made from Blue #2 high-carbon steel. It is a Hitachi-manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.
This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price.Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki
Construction: Hammer Forged San Mai
Edge Steel: Blue #2
Cladding: Stainless Steel
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakkawood
Weight: 3.6 ounces
Blade Length: 205 mm
Total Length: 342 mm
Spine Thickness at Base: 1.8 mm
Blade Height: 38.3 mm
The knife is made from Blue #2 high-carbon steel. It is a Hitachi-manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.
This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great multipurpose bladePosted By: Larry Johnson
2 people found this review helpful
Since I’ve started running a steakhouse I’ve been trimming a lot of meat and I ordered another long petty. Stainless cladding is important to me when cutting meat for long periods. My Daovua 210 doesn’t stay sharp enough and my Tabata 210 is too reactive so I bought this one hoping for a compromise.
For starters it’s very light like the Daovua. It was screaming sharp ootb. Incredible grind; peeling tenderloins was a pleasure. And for a chef the sophisticated grind is equally impressive when skinning fish.
It’s a looker too; nice kanji and superb handle install. I can’t wait to sharpen it, knowing it might be a while.
Great value for such a well crafted blade.
2 people found this review helpful
Since I’ve started running a steakhouse I’ve been trimming a lot of meat and I ordered another long petty. Stainless cladding is important to me when cutting meat for long periods. My Daovua 210 doesn’t stay sharp enough and my Tabata 210 is too reactive so I bought this one hoping for a compromise.
For starters it’s very light like the Daovua. It was screaming sharp ootb. Incredible grind; peeling tenderloins was a pleasure. And for a chef the sophisticated grind is equally impressive when skinning fish.
It’s a looker too; nice kanji and superb handle install. I can’t wait to sharpen it, knowing it might be a while.
Great value for such a well crafted blade.
