OUL White #1 Petty 135mm
A Japanese petty knife is a small, versatile knife (75-150mm) used for precision tasks like peeling, trimming, and slicing. It features a narrow, pointed blade for fine control and is typically made from high-carbon or stainless steel. Lightweight and nimble, it bridges the gap between a paring knife and a chef’s knife, making it essential for delicate kitchen work.
This petty knife features stainless cladding with a White #1 (Shirogami #1) core, the purest carbon steel, delivering razor-sharp performance and excellent edge retention.
Light and nimble, it boasts an octagonal darkened oak handle and a traditional kasumi finish, effortlessly combining traditional elegance with exceptional performance.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 28.5mm
Blade Thickness - 2mm
Weight - 66.6g
Blade Construction - San Mai
Cladding - Stainless Kasumi
Steel Type - White #1 (Shirogami #1)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of White #1 Steel:
Carbon (C): ~1.25% - 1.35% (Increases hardness and edge retention)
Manganese (Mn): ~0.20% - 0.30% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): ~0.10% - 0.20% (Enhances strength and durability)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Characteristics:
Higher carbon content than White #2 steel, making it harder and capable of taking an extremely sharp edge.
Extremely fine grain structure, allowing for superior sharpness and ease of sharpening.
Less tough than lower-carbon steels, making it more brittle and requiring careful handling.
No added chromium, meaning it is highly reactive and prone to rust if not properly maintained.
White #1 steel is favored by traditional Japanese blacksmiths for making high-performance kitchen knives, woodworking tools, and straight razors.
A Japanese petty knife is a small, versatile knife (75-150mm) used for precision tasks like peeling, trimming, and slicing. It features a narrow, pointed blade for fine control and is typically made from high-carbon or stainless steel. Lightweight and nimble, it bridges the gap between a paring knife and a chef’s knife, making it essential for delicate kitchen work.
This petty knife features stainless cladding with a White #1 (Shirogami #1) core, the purest carbon steel, delivering razor-sharp performance and excellent edge retention.
Light and nimble, it boasts an octagonal darkened oak handle and a traditional kasumi finish, effortlessly combining traditional elegance with exceptional performance.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 28.5mm
Blade Thickness - 2mm
Weight - 66.6g
Blade Construction - San Mai
Cladding - Stainless Kasumi
Steel Type - White #1 (Shirogami #1)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of White #1 Steel:
Carbon (C): ~1.25% - 1.35% (Increases hardness and edge retention)
Manganese (Mn): ~0.20% - 0.30% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): ~0.10% - 0.20% (Enhances strength and durability)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Characteristics:
Higher carbon content than White #2 steel, making it harder and capable of taking an extremely sharp edge.
Extremely fine grain structure, allowing for superior sharpness and ease of sharpening.
Less tough than lower-carbon steels, making it more brittle and requiring careful handling.
No added chromium, meaning it is highly reactive and prone to rust if not properly maintained.
White #1 steel is favored by traditional Japanese blacksmiths for making high-performance kitchen knives, woodworking tools, and straight razors.
A Japanese petty knife is a small, versatile knife (75-150mm) used for precision tasks like peeling, trimming, and slicing. It features a narrow, pointed blade for fine control and is typically made from high-carbon or stainless steel. Lightweight and nimble, it bridges the gap between a paring knife and a chef’s knife, making it essential for delicate kitchen work.
This petty knife features stainless cladding with a White #1 (Shirogami #1) core, the purest carbon steel, delivering razor-sharp performance and excellent edge retention.
Light and nimble, it boasts an octagonal darkened oak handle and a traditional kasumi finish, effortlessly combining traditional elegance with exceptional performance.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 28.5mm
Blade Thickness - 2mm
Weight - 66.6g
Blade Construction - San Mai
Cladding - Stainless Kasumi
Steel Type - White #1 (Shirogami #1)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of White #1 Steel:
Carbon (C): ~1.25% - 1.35% (Increases hardness and edge retention)
Manganese (Mn): ~0.20% - 0.30% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): ~0.10% - 0.20% (Enhances strength and durability)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Characteristics:
Higher carbon content than White #2 steel, making it harder and capable of taking an extremely sharp edge.
Extremely fine grain structure, allowing for superior sharpness and ease of sharpening.
Less tough than lower-carbon steels, making it more brittle and requiring careful handling.
No added chromium, meaning it is highly reactive and prone to rust if not properly maintained.
White #1 steel is favored by traditional Japanese blacksmiths for making high-performance kitchen knives, woodworking tools, and straight razors.