At the heart of this culinary masterpiece lies the VG10 steel core, ensuring unparalleled sharpness and remarkable edge retention. Its razor-sharp blade makes it a versatile companion for a myriad of cutting tasks, showcasing its prowess in precision and efficiency. From delicate slicing to intricate maneuvers, the Petty Knife effortlessly rises to the occasion.

The ergonomic handle and well-balanced design further enhance the overall culinary experience. Crafted with precision, the handle offers a comfortable grip, providing chefs and cooking enthusiasts with precise control during intricate tasks. This meticulous attention to detail sets the Petty Knife apart, making it a valuable asset in the kitchen.

In essence, the Petty Knife 130mm "HAYAMI 130 VG10 69 Layered Damascus Steel" not only elevates your culinary skills but also adds a touch of elegance to your kitchen arsenal. It is more than just a knife; it is a work of art that combines tradition, innovation, and functionality in perfect harmony.

• Country of origin : Japan 🇯🇵
• Knife Type: Petty Knife for small vegetable, and fruits
• Blade Material: 69 Layered Damascus Steel VG10
• Blade Edge: Double Edge
• Handle: Laminated Reinforced Wood
• Blade Length: 130mm ( 5.12" )
• Weight : 110 g
• Overall Length: -
• HRC: 62- 63

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

• Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge. 
• Keep the knife out of the reach of children to prevent accidents or injuries.

 Proper Use:

• Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

• After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
• Carefully clean both sides of the blade, the handle, and any other exposed parts.
• Rinse the knife thoroughly to remove all soap residue.

Drying:

Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.

Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

• Store the knife in a safe and dry place, away from moisture and humidity.
• Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

• To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
• Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.