Kuro Kuma XT Petty 165mm

Kuro Kuma XT 165mm Petty

It's either a long version of a petty or a very short sujihiki. Either way it would make an excellent companion during dinner service and apart from regular tasks it could be used to fillet smaller fish.

Kuro Kuma XT Series

Kuro Kuma knives are hand forged from XT steel. While the overall hardness is about 62 HRC there are tiny super hard carbides distributed throughout the steel that aid in edge retention but still allow the edge to be easily resharpened.

More carbon than SG2 but less rust resistance so we classify this range as semi-stainless.

There is much to love about this range, heavier hand feel, smooth cutting action, great edge retention and a slightly taller stance. The fit and finish is slightly agricultural and will appeal to those who believe slight imperfections = personality.

The blacksmith workshop of the XT series has been forging blades for over 70 years.

We rarely see hand forged knives of this quality available at these prices so get in quick before they sell out.

• Unique X shaped pattern on the blade
• Hammer forged, handmade
• Walnut handle with bokote bolster
• Heavier than the average Japanese knife
• 50/50 edge grind suitable for left and right handed users

Note:

• As the handle is natural wood, colour and grain of wood will vary. Each handle is individual.
• As all knives are handmade the pattern will vary from blade to blade.

A light tarnish will form on the blade. If you want to be fussy use a coat of camellia oil after use. The tarnish can also be removed with the application of our rust clean.

Knife care for semi-stainless steel knives

The core is made of semi-stainless steel which is MORE rust and tarnish resistant than carbon steel, but LESS rust and tarnish resistant than stainless steel. The most important knife care tip is to keep your knife dry and do not leave wet overnight.

• Never put in the dishwasher.
• Dry thoroughly after handwashing and do not store unless fully dry.
• The knife is not quite stainless so is susceptible to rust if left wet overnight.
• A grey patina might form after a time, this will not harm the knife in any way.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.