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*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
TKR / KITCHEN KNIVES ID Leaf Spring Kurouchi Petty 140mm

TKR / KITCHEN KNIVES ID Leaf Spring Kurouchi Petty 140mm

$74.00

Total Knife Length:

300 mm 

Blade Length Tip to Heel:

155 mm 

Blade Height:

32.8 mm

Blade Width at spine:

1.8 mm

Total Weight:

91 grams / 3.2 ounces

Steel Type:

High Carbon Spring Steel

Rockwell Hardness:

60-61

Handle Materials:

Rosewood

 

We partnered with our friends at KITCHEN KNIVES ID to create our Kurouchi Tsuchime line of knives! All knives come with snap on plastic cover. These knives are a great value, you wont find very many high quality hand made knives at this price point. 

*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.* 

    • 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.