A nimble 150mm petty that pairs a high-carbon Aogami A2/S core with stainless cladding, finished in a rustic nashiji “pear-skin” texture. The thin, gently tapered blade glides through herbs, citrus, and small proteins, while the hammered surface helps food release and hides everyday scratches. Light in hand yet confident on the board, it is an ideal utility companion to a larger gyuto.

Aogami Nashiji by Tanaka Uchihamono brings together Sakai’s time-honoured forging, meticulous hand-grinding, and a stainless-clad Blue #2 core hardened for exceptional edge life. The result is a fast-cutting knife that combines the bite of carbon steel with the easy maintenance of stainless sides.

Sakai Kikumori 堺菊守 has connected Japan's finest smiths with cooks worldwide since 1926, safeguarding Sakai's 600-year cutlery heritage. By partnering with the city's top forgers, grinders, and sharpeners—and extending support to regional artisans like Minomo Kajiya—the family-run company delivers knives that honor time-tested methods while meeting the demands of today's professional kitchens.

Petty (Utility Knife) derives from the French “petite.” Sized between a paring and a chef’s knife, it excels at trimming, peeling, and precise board work where a larger blade feels cumbersome.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Aogami A2/S 青紙 (Blue Paper No. 2) is essentially white carbon steel enhanced with chromium and tungsten for added toughness. With 1.05 – 1.15% carbon plus tungsten (1 – 1.5%) and chromium (0.2 – 0.5%), this very hard Hitachi steel delivers exceptional edge retention and fine grain structure. Takes a razor-keen edge, sharpens effortlessly on whetstones, and rewards proper care—hand wash, dry immediately—with decades of superior performance.