OUL Stainless Clad Petty Burnt Oak 135mm

The OUL Stainless Clad Petty Burnt Oak 135 mm is a stunning precision knife with a beautiful Japanese-style flamed oak handle. It is a work of art as much as it is a knife, and will bring much joy to the kitchen for many years to come.

Steel
Knives made from carbon steel require extra care and maintenance. They must be dried thoroughly after use to avoid rusting. The knives can also develop a natural patina over time, which gives them a unique aesthetic. However, it is important to note that the steel can be somewhat brittle, and it may be more prone to chipping if used on hard surfaces or food.

Shirogami #1, also known as White Steel #1, has a higher carbon content than Shirogami #2. A higher carbon content in the steel makes the knife harder and stays sharp longer, but is more brittle than softer steels.

Stainless clad refers to a protective layer of stainless steel surrounding a core of carbon steel. This is called "san-mai" in Japanese, and involves three layers of material for the blade. The main part of the carbon steel is protected by stainless steel, with only a small portion exposed near the edge of the knife. A simple wipe prevents rust, and over time a protective "patina" forms. This type of knife offers the best of both worlds - easy maintenance thanks to stainless steel, as well as a good edge and easier sharpening with carbon steel at the edge.

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.