The Petty knife is light and thin with a bit of flex to it and is used for peeling and chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.
There are 3 layers to the blade of the SN series the core is Aogami blue #2 the cladding is made with stainless steel. It has a Rockwell hardness of 61-63 HRC and has an unpolished fish to the blade called a Nashiji finish. The knife is a cross bread off sorts and has a very hard strong core but can be sharpened easily due to the stainless steel but not like a fully carbon knife.
The handles are made from walnut wood and are longer than most Japanese knife handles which is great for larger hands and grips. The handles are very light giving overall knife a slightly front heavy feel which I prefer which buying a knife. Overall this is perfect for anyone wanting to buy there first handmade Japanese knife and you are buying from someone who cares and puts back into the local community.