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Petty 150 mm, HATSUKOKORO Chromax Oliven Petty

Sale price1 690,-

A second knife: fruit, garlic, herbs and small jobs.

In stock
  • Delivery in 1–3 working days in Norway
  • Free delivery in Norway over 2 500,-
  • 30-day returns
  • Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp
Maintenance kit, keep the knife sharp Sale price990,- Regular price1 189,-
10Good Complete Sharpening Kit
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Knife case, SHINOGI Case 15-25
Universalkniv 150 mm, HATSUKOKORO Chromax Oliven Petty tomatosharp
Petty 150 mm, HATSUKOKORO Chromax Oliven Petty Sale price1 690,-
Sale price1 690,-

Description

The Chromax series from Hatsukokoro has a core of Chromax steel (64–65 HRC) clad in stainless steel, which gives very high sharpness, long edge retention and little upkeep. This 150 mm petty is a precise utility knife for smaller tasks and fine cuts, and the olive wood handle gives a warm, comfortable grip.

Made by

HATSUKOKORO · Amagasaki

Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.

All knives from HATSUKOKORO

Specifications

Knife type
Petty (utility knife)
Region
Amagasaki
Steel
Chromax, semi-stainless steel
Blade length
150 mm
Handle
Olive wood
Edge
50/50
Right-/left-handed
Both
Item number (SKU)
HK-CX-OL-150P
About the knife type: Petty (utility knife)

A petty is smaller than a chef's knife and has a narrow, pointed blade. It is easy to control when you slice, peel and trim fruit, vegetables and smaller pieces of meat and fish. It also minces onion and garlic well.

See all knife types

About the steel: Chromax

Chromax is developed specifically for kitchen knives, and is very hard. Such a hard metal gives the knife very good wear resistance. Chromax is much less prone to oxidation than carbon steel, and so stays sharp longer. If the knife is exposed to acid, a 'patina' will form on the knife.

Care: needs a little attention

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

Words from our customers

4.9/5

(548)

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