• Haruyuki Kokuto Petty 135mm from Haruyuki
  • Haruyuki Kokuto Petty 135mm from Haruyuki
  • Haruyuki Kokuto Petty 135mm from Haruyuki
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Haruyuki Kokuto Petty 135mm

Haruyuki Kokuto Petty 135mm

$167.00 AUD
$167.00 AUD
Sale Sold out

Shipping calculated at checkout.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

The Haruyuki Kokuto is forged from a modern high-tech stainless steel called Ginsan, which was specially designed to cut much like traditional Japanese high-carbon steel without being a rusty pain in the butt! You get the joy of cutting with a traditional Japanese knife but none of the fussy maintenance. Truly, the best of both worlds.

The lighter Japanese ‘wa handle’ gives the knife a forward balance that allows it to fall through food effortlessly and do more of the work for you, which I absolutely love. Combined with a rustic ‘nashiji’ finish that looks like the skin of an Asian pear, it’s a traditionally elegant blade.

Haruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection.

About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

 

Shape Petty
Maintenance Level Low
Blade Length 135 mm |
Blade Height 29 mm
Thickness 2 mm
Weight 62 g
Steel Type Ginsan Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Cherrywood Black Pakkawood Collar
Knife Line Haruyuki Kokuto
Brand Haruyuki
Made in Tosa, Kochi, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.957143 / 5 from 70 reviews.

AI Generated Review Summary

The Haruyuki Kokuto Petty 135mm knife combines traditional Japanese craftsmanship with modern technology, offering a perfect balance for smaller tasks. Its high-tech stainless steel construction ensures durability and ease of maintenance, while the elegant 'nashiji' finish adds a touch of sophistication. Ideal for slicing shallots, cutting herbs, and boning smaller proteins, this knife is a versatile addition to any kitchen.

Summary topics

  • Customer Service: 7%
  • Knife Size: 13%

Review topics: ["size","shipping","looks","handle","finish","value","balance","edge","maintenance","gift","feels","service","use","price","knife","tasks","veggies","cuts","david","driver","length","stays","addition"].

Review highlights

  • "She likes the size and sharpness, and the low maintenance since it won't rust unlike my carbon steel knives." — Colin T.
  • "Great knife, perfect size and balance." — ADRIAN B.
  • "It offers a good size and balance, and the blade finish is quite appealing." — boris l.

Reviews

Great Petty Knife

"Been using it for a few months with no complaints. gets all my small tasks done really well. I would highly recommend to any level of cooks out there."

— Tayvian D. (5/5)

Great Experience with My First Ever Haruyuki Kokuto Knife

"My mom gave me this knife for my 14th birthday--it was an excellent surprise. The knife is fabulous--so smooth and effortless. I get a little excited every time I use it and I treat it with such care as it is a treasure."

— Valerie M. (5/5)

Haruyuki Kokuto Petty 135mm

"A great knife for preparing vegetable"

— Andrea P. (5/5)

Nice small knife!

"Small, but mighty!"

— Adam J. (5/5)

The knife feels great.

"Great feeling knife. Very sharp, came as advertised."

— Brad D. (5/5)

HARUYUKI KOKUTO PETTY 135MM

"Pretty solid bang for your buck. I use it for segmenting citrus, herb chiffonades, and mincing garlic—I even turned a potato when trying it out at the store. I wouldn't go so far as cutting onions with it, but I'll use it for the occasional shallot. The one downside I've found is that the handle dries up incredibly fast, but the blade and price are so good it's overlookable."

— Marco H. (5/5)

Good value, rough finish

"The knife aesthetically pleasing. Finish came a bit rough though. The handle is not straight, twisted by a few degrees. Cannot really fix it as it is glued. Came very dry and absorbed a lot of mineral oil. Also not as sharp as it could have been out of the box. Has to run it on the stone to bring it to my liking. After some work to partially fix the above I enjoy it. Been comfortably using it as a paring knife for apple and potatoes as well as other smaller/quicker tasks. Will be a good tool."

— Gabriel L. (4/5)

This petty is a great

"This petty is a great size! I find myself gravitating to use it more than my chef's knife to do most of my cutting and it does not feel tiring to use, unlike some knives that are a little too heavy to use for long periods of time."

— Nick N. (5/5)

Great all purpose knife

"Very good all purpose knife. Very sharp and slides through anything - you need to make sure you are using the right technique to avoid slicing your finger! Good thing that we had a knife lesson with the masters at Knifewear before going home to try it out unsupervised."

— Cathy s. (5/5)

Fantastic, go to knife!

"What a fantastic knife! I probably use this knife about half the time when I cook now. My go to knife."

— Saw T. (5/5)

Q&A

Hey there, great knife but wondering about the handles finish it explains it as a beautiful finish but its really unfinished and pretty rough. Ifs that how it is supposed to be?
Hi Dawn, so the handles are sanded and polished, but they don't apply any treatment to them, as they are being used around food. Over time they can become rougher for sure, if you use some beeswax/mineral oil, like you would on a cutting board, it can help make them feel smoother. - Ellie
I am looking for a left-handed petty knife for my favorite cook! You all came through years ago with a larger left-handed knife for him, but I can see him looking enviously at my most recent 'petty' buy for myself and I know he needs one as well! Do I need to get someone to put away one of your over-the-sink sharpening devices or will there be one in the system that I can add to my knife order? I can always order one now and one later if that will guarantee that they get to the Vancouver suburb of Delta before Christmas!
Hey there! You mentioned Vancouver location in this question and I wanted to let you know we have a shop in vancouver located 4215 Main St, Vancouver, BC V5V 3P8 here. That said most of our knives are both left and right handed with the exception of single bevel knives so most of the options you see on our website under the petty section https://knifewear.mom/collections/petty located here should work perfectly. Now that said you can always stop by the vancouver and pick one up yourself

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