This Petty Knife, highly regarded by chefs, is known for the brilliant finish it leaves on cut food items. It's not only efficient and enjoyable to use, but it also offers an intriguing quality that goes beyond just being 'sharp.' It's a product with excellent food release properties. Description of the Blade Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Petty Knife Blade length: 130mm Steel material: VG10 Steel Handle: Black plywood with bolster (The inclusion of a bolster makes it less likely for dirt to accumulate at the junction of the blade and handle, ensuring hygienic use) Developed with high-grade stainless blade steel by Takefu Special Steel, VG10 is not only used in Echizen cutlery but also widely in other products. This steel, rich in chromium, is highly resistant to rust and is differentiated by the VG series and the content of elements like carbon and chromium, including VG1, 2, 5, 7, 8, 10, and VG Special, Kin 2. Among them, VG10 uses high-purity raw iron selected for its quality and is produced with the finest steel-making technology, offering excellent toughness, workability, and forgeability. It's also free from corrosive impurities and is distinguished by its wear resistance, a major feature of the "VG" series. Additionally, the addition of cobalt makes sharpening easier.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Small Knife Blade elongated: 150mm Steel: V-gold No. 10 Pattern: Gold-mouthed black plywood together (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) It is a high-grade stainless steel blade steel developed in Takeshi's special steel material, not only Echizen uchihamono, It is a widely used steel material. In stainless steel which contains a lot of chromium V gold 1.2.5.7.8.10, V special gold, gold 2 and carbon, chromium, etc. distinguished. Among them, V gold No. 10 is made with the highest steelmaking technology using carefully selected high purity raw iron. It is tough, has excellent workability, and forging properties. In addition, there is no corrosive caused by harmful impurities. In addition, various properties with excellent abrasion resistance are the main features of the "V gold" series. Cobalt is also added, making it easier to grind knives.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Small Knife Blade elongated: 130mm Steel material: Powder high speed steel Pattern: Gold co-mouth red plywood (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) High-speed steel was originally developed as a steel material for cutlery used for metal processing. It is a hard steel that does not re-temper even at high temperatures, but has a rough structure. High speed powder is a powder metallurgy method (put into metal powder "mold", compress and harden, "sintered" at high temperature High-precision steel produced by "making parts with high accuracy," the manufacturing process is different from its roots It seems like. Real high-precision steel is not suitable for kitchen knives, but the metal structure becomes solid, tough and excellent. Powdered high-speed steel is popular as a steel material for knives with excellent hardness and abrasion resistance. However, due to the high hardness, it takes time to grind the blade.

・ There is shine on the cutting surface of the material It can be used comfortably ・ There is interest that can't be cleared in one word that is cut well a dish on which the chef stamps the taiko seal Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Small Knife Blade elongated: 150mm Steel material: Powder high speed steel Pattern: Gold co-mouth red plywood (By sticking with the mouthpiece, dirt is difficult to accumulate at the boundary between the blade and the handle where dirt tends to accumulate, and can be used hygienically) When you do a little work, but are too big to use a kitchen knife... This is very useful in such times. This is very useful in this situation where you are peeling fruits and cutting small things.