HATSUKOKORO Kokugei Kurouchi Petty 120mm

HATSUKOKORO Kokugei Kurouchi Petty is a small and light knife for precision work. The knife is forged in Blue Steel 1 which provides an exceptional durability of sharpness. Over time, the carbon steel will create something called "Patina". This gives the knife a protective layer that becomes somewhat brownish-reddish or blue, depending on what you cut.

Kurouchi means raw or unsharpened in Japanese, and refers to the unfinished surface of the blade. This surface retains the dark, hammered texture and rust-colored appearance typical of kurouchi.

Kurouchi is more than just an aesthetic feature on the knife, and has a functional role by reducing friction between food and knife, making it easier to cut through various ingredients.

En petty er en kniv som er kjent for sin allsidighet og presisjon. Den er mindre enn en kokkekniv og har et smalt, spisst blad. Den er lett å manøvrere og er ideell for detaljert skjæring, skrelling og trimming av frukt, grønnsaker og mindre stykker kjøtt og fisk. Egner seg veldig godt til finkutting av løk og hvitløk.

Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.

Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more

Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.