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Honkyuichi Petty 150mm Shirogami no. 2
Honkyuichi Petty 150mm Shirogami no. 2
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Honkyuichi Petty – Shirogami No. 2 (150mm)
Product description
This Japanese Petty-type kitchen knife with a blade length of approximately 150 mm comes from the traditional blacksmith workshop Honkyuichi Hamono, founded in 1895 in Shimabara, Nagasaki Prefecture. Production continues the artisanal legacy of Master Kyuichi from the Edo period and is still carried out by hand in small batches.
The blade is made of Shirogami No. 2 (White Steel) carbon steel, which is valued for its exceptionally fine edge, high sharpness and very easy sharpening. The steel is traditionally hardened, including using spring water from the Shimabara region, which contributes to balanced material properties and stable cutting behavior.
The blade construction uses a soft iron sheath, which increases toughness and makes maintenance easier. This gives the knife very good cutting performance while maintaining a long blade life. The Petty type serves as a smaller all-purpose knife , ideal for precise cutting of fruits, vegetables, herbs, smaller pieces of meat or hand work.
The handle is made of magnolia wood (Ho wood) , which is light, pleasant to the hand and traditionally used in Japanese working knives. The plastic mouth protects the joint between the blade and the handle from moisture. Thanks to its very low weight, the knife is excellently maneuverable and suitable for fine, detailed work.
Knife category
Knife category: Standard handmade Japanese kitchen knife
Knife type: Petty (smaller utility knife)
Country of origin: Made in Japan
This knife belongs to the category of standard Japanese knives , which are available for a long time and intended for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.
Knife specifications
Total length: approx. 272 mm
Blade length: approx. 150 mm
Blade height: approx. 31 mm
Maximum spine thickness: approx. 3.3 mm
Weight: approx. 75 g
Sharpening: ambidextrous (for right- and left-handed people)
Materials used
Blade core: Shirogami No. 2 (White Steel, high carbon steel)
Casing: soft iron
Handle: magnolia wood
Handle mouth: plastic
Blade features
The blade offers a very fine and precise cut with minimal resistance.
Shirogami No. 2 carbon steel allows for easy sharpening and quick edge recovery.
Smaller dimensions support high control during detailed work.
Recommendations for new knives
To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
Shirogami No. 2 also responds very well to fine finishing sanding.
Knife maintenance recommendations
After each use, rinse the knife, dry it thoroughly and store it in a dry place.
For longer storage, we recommend lightly treating the blade with oil intended for knives.
Warning – carbon steel knives
Carbon steel is not stainless and can darken or rust if not cared for properly.
These changes are natural and do not negatively affect the functionality of the knife.
Notice
Not suitable for dishwashers or dryers, as high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.
Do not use the knife for prying or chopping and avoid cutting on glass, stone or ceramics; we recommend wooden or high-quality plastic cutting boards.
Honkyuichi Petty – Shirogami No. 2 (150mm)
Product description
This Japanese Petty-type kitchen knife with a blade length of approximately 150 mm comes from the traditional blacksmith workshop Honkyuichi Hamono, founded in 1895 in Shimabara, Nagasaki Prefecture. Production continues the artisanal legacy of Master Kyuichi from the Edo period and is still carried out by hand in small batches.
The blade is made of Shirogami No. 2 (White Steel) carbon steel, which is valued for its exceptionally fine edge, high sharpness and very easy sharpening. The steel is traditionally hardened, including using spring water from the Shimabara region, which contributes to balanced material properties and stable cutting behavior.
The blade construction uses a soft iron sheath, which increases toughness and makes maintenance easier. This gives the knife very good cutting performance while maintaining a long blade life. The Petty type serves as a smaller all-purpose knife , ideal for precise cutting of fruits, vegetables, herbs, smaller pieces of meat or hand work.
The handle is made of magnolia wood (Ho wood) , which is light, pleasant to the hand and traditionally used in Japanese working knives. The plastic mouth protects the joint between the blade and the handle from moisture. Thanks to its very low weight, the knife is excellently maneuverable and suitable for fine, detailed work.
Knife category
Knife category: handmade Japanese kitchen knife
Knife type: Petty (smaller utility knife)
Country of origin: Made in Japan
Knife specifications
Total length: approx. 272 mm
Blade length: approx. 150 mm
Blade height: approx. 31 mm
Maximum spine thickness: approx. 3.3 mm
Weight: approx. 75 g
Sharpening: ambidextrous (for right- and left-handed people)
Materials used
Blade core: Shirogami No. 2 (White Steel, high carbon steel)
Casing: soft iron
Handle: magnolia wood
Handle mouth: plastic
Blade features
The blade offers a very fine and precise cut with minimal resistance.
Shirogami No. 2 carbon steel allows for easy sharpening and quick edge recovery.
Smaller dimensions support high control during detailed work.
Recommendations for new knives
To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
Shirogami No. 2 also responds very well to fine finishing sanding.
Knife maintenance recommendations
After each use, rinse the knife, dry it thoroughly and store it in a dry place.
For longer storage, we recommend lightly treating the blade with oil intended for knives.
Warning – carbon steel knives
Carbon steel is not stainless and can darken or rust if not cared for properly.
These changes are natural and do not negatively affect the functionality of the knife.
Notice
Not suitable for dishwashers or dryers, as high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.
Do not use the knife for prying or chopping and avoid cutting on glass, stone or ceramics; we recommend wooden or high-quality plastic cutting boards.
