Wakui blades are one of our favourite knives because the quality you get for the price is very hard to beat. They are well balanced in the hand and feel durable because of the robust spine. The bevels are ground thin and very flat, making this a high performing blade. White #2 carbon steel is easy to sharpen, can take on a very sharp edge, and hold it for a long time. The core steel will oxidize and patina beautifully during use, whilst being easy to maintain thanks to the attractive stainless Nashiji cladding. We encourage those searching for their first carbon steel Japanese knife to look no further and discover Wakui.

**Please note, that the handle installation on Wakui knives is done by a traditional tang "burn-in". These handles can become loose due to dish washing, soaking in water for long periods of time, and/or exposure to high heat.

A petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (and many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife. 

Brand: Toshihiro Wakui 聡宏
Blacksmith: Toshihiro Wakui 涌井 聡宏
Producing Area: Sanjo-Niigata/ Japan
Profile: Petty
Size: 135mm
Steel Type: Carbon Steel
Steel: White (Shirogami) #2, Soft Stainless Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 265mm
Edge Length: 137mm
Handle to Tip Length: 144mm
Blade Height: 30mm
Thickness: 3.5mm
Handle Length: 116mm
Weight: 69g
Hand Orientation: Ambidextrous
Hardness: ~63HRC