Skip to content
Yoshikane Hamono White #2 Kurouchi 150mm petty

Yoshikane Hamono White #2 Kurouchi 150mm petty

Sold out
$335.00

The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:

280mm 

Blade Length Tip to Heel:

150mm 

Blade Height:

30.9mm

Blade Width at spine:

1.1mm distal taper to 2.6mm

Total Weight:

82 grams / 2.89 ounces

Steel Type:

White #2 w/ Stainless Cladding

Rockwell Hardness:

62-63

Handle Materials:

Japanese Pagoda Wood

 

The new kurouchi line from Yoshikane Hamono are true beauties. With a light Kurouchi finish and unique hand hammed pattern these knives really impressed us. This 150mm petty is constructed from White #2 steel with stainless cladding. White #2 is one of the most popular Japanese steels known for excellent performance and edge retention. It is a reactive steel core which will patina and need to be cared for but the stainless cladding makes it much more forgiving than mono steel.  These knives are thick at the base of the spine but quickly move into a nice distal taper making them strong and robust yet still nimble with great cutting performance. It has a Japanese Pagoda wood handle. This is a great knife for smaller tasks or keeping on the line for service.

*The Petty or Utility knife is a small knife used for smaller and more delicate tasks. They range in size from 120mm to 210mm and usually have a short blade height and thin blade. They can be used as a line knife or to prep various smaller items. Great for things like cutting fruit, herbs or even to portion and slice smaller proteins. In our opinion this is a top 3 knife everyone should have in their arsenal.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.