From the mountain workshop of Sadamasa Kajiya, founded in 1920, comes a tool of pure precision. Now led by fourth-generation smith Yusuke Obi, every blade is forged, polished, and sharpened by his own hands in Chino, Nagano. This 135mm Petty is crafted with the same robust geometry as his larger knives: a thick, confident spine tapers to a surgically fine edge, allowing it to glide through food with zero resistance.

At its core is Aogami #2 (Blue Paper #2), a high-carbon steel prized for its aggressive, lasting edge that bites into ingredients. This high-performance heart is laminated in stainless steel, offering the best of both worlds: legendary sharpness with practical, low-maintenance care.

Finished with a traditional burnt chestnut and water buffalo horn handle, this is not just a small knife; it's a 100-year-old craft perfected for the most delicate tasks.

About the Kiritsuke Petty Shape: This is the scalpel of the kitchen. The Petty is your go-to for smaller jobs on the cutting board, but the addition of the angular Kiritsuke tip (K-tip) gives it a new level of accuracy. It’s perfect for pinpoint-precise work like slicing shallots, mincing herbs, or boning smaller proteins. For those who find larger chef knives cumbersome, this agile and razor-sharp petty may become their most-used tool.