Indigo Japanese Petty Knife
As this item is made to order, it usually takes up to 2 - 3 weeks to manufacture and ship from Japan.
The Petty knife was originally designed for cutting fruits and peeling vegetables, but recently it has been used as a small all-purpose knife for many occasions. It can be used not only for fruits, but also for meat, fish, and vegetables. It is light and easy to use, so it is perfect for outdoor use where it is often carried around, or for those who find santoku knives a little large.
- Steel: VG1 (rust-resistant)
- Blade length: 5.9" (15cm)
- Blade attachment: Double-edged
- Handle wood: Hiba (hiba)
- Process of handle: Indigo dyed + waterproof coating
The indigo-dyed gradation is created by a special technique called "indigo dyeing (AIZOME) on wood. Indigo "Ai" has been used by the Japanese since ancient times for its antibacterial and deodorizing properties, and by using it in kitchen knives, "Ai" knives are both hygienic and visually appealing.
The blades of indigo kitchen knives are produced by craftsmen of "Yamawaki Cutlery" in Sakai, Osaka. Sakai in Osaka has a 600-year history as a kitchen knife production area, and the craftsmen in the largest production area in Japan have cleared the most important specifications for kitchen knives: quality and sharpness.
The indigo-dyeing of indigo kitchen knives is produced by craftsmen at Mai Kobo in Tokushima Prefecture, a major production center of indigo. The hiba (handle), which is the handle of the knife, is dyed with indigo.
Most Japanese kitchen knives are not made of one piece of stainless steel, but rather two pieces, the blade and the handle. The blade is inserted into the handle, and if the blade is not maintained properly, water will enter the handle. If this happens, the blade rusts and the handle rots, shortening the life of the knife and, of course, making the handle prone to cracking, which is dangerous and unsanitary above all. Therefore, we use hiba (hiba wood) for the indigo-dyed handles.