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If you can only get your hands on one Japanese knife, this 6-inch petty knife—made by Japan's renowned Kokajikai knife guild—is a must-have, as it works double duty as both a paring knife and chef’s knife. Its gently curved bunka blade style makes the knife nimble and efficient, while the acute kiritsuke tip is especially fine and pointed. We found that the Kokaji petty was incredibly light and balanced in the hand, while its blade length and shape make it functional for close work, such as mincing shallots and garlic, as well as larger jobs like trimming roasts for stew meat or splitting chicken parts. And not only does it work great, the Kokaji petty is also visually stunning, featuring a minimalistic oval handle made from traditional magnolia wood and affixed seamlessly to the blade with a water buffalo horn ferrule. The knife comes sheathed in a saya, a carved wooden blade guard made of smooth balsam that was classically for ceremonial presentation but also helps protect the knife during travel and storage. A small wooden pin keeps the guard secure (and if the pin ever gets lost, just whittle the tip off a chopstick as a replacement).
Includes Camellia Oil for care
Blade Length: 6 inches
Weight: 3 ounces
Bevel Angle Ratio: 50:50
Blade: 9 layers hand-forged steel with Blue Aoko #2 carbon steel edge
Handle: Japanese magnolia wood, water buffalo horn ferrule
Care: Hand-wash and dry immediately.
We test everything we sell. Here’s how we’d use this.
The blade is forged from three layers of a top-quality carbon steel alloy that holds a keen edge forever and hones up easily on a diamond steel sharpener. Because of that carbon content, however, the knife should be kept dry and will develop a patina with use—but don’t worry, it’s not the same as rust. We recommend treating your Kokaji petty occasionally with camellia oil, which we are including as a free gift with purchase so you can keep your blade looking like new.
Family-owned Kikuichi is the oldest continuous knife maker in Japan and uses methods from the samurai era, inherited from imperial blade-maker Shiro Kanenaga through four generations. Each of their products is made in the Japanese tradition, with the finest attention to detail is given to every step in the knife-making process. We partnered with the company to bring you this knife with a custom-colored handle; we love the visibility the pop of orange provides, making the knife easy to locate on a cluttered counter or in the dish drain. (But please don’t put them in the dishwasher, which will damage high-quality knives.)Shop All
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