{"product_id":"honsho-kanemasa-e-series-petty","title":"Honsho Kanemasa \"E-Series\" Petty","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThese petty knives from Kanetsune's Honsho Kanemasa E-Series are made of budget SK-95 Japanese carbon steel (formerly SK-4), heat treated to 60-61 HRC, and hand-sharpened to superb sharpness. While the edge won't hold up as well as more expensive high carbon steel like Shirogami or Aogami, the reduced carbon content and higher impurity means the blade is not only more affordable but also a bit tougher and less prone to chipping, while still retaining the great characters of a high carbon blade. It is a great knife suited for heavier-duty kitchen works such as those in a busy professional kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-748\/749\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble Edged (80\/20 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSteel Type: \u003c\/span\u003eSK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 120mm (4.7\") \/ \u003cspan\u003e150\u003c\/span\u003e\u003cspan\u003emm (\u003c\/span\u003e\u003cspan\u003e5.9\u003c\/span\u003e\u003cspan\u003e\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 27mm \/ 29mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.5mm \/ 1.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.3mm \/ 1.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eBlack P\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003ekkawood\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 105mm \/ 106mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 231mm \/ 256mm\u003c\/li\u003e\n\u003cli\u003eWeight: 62g (2.19oz) \/ 67g (2.36oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (本匠兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 80\/20 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 80\/20.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"120mm","offer_id":48305162420422,"sku":"skr1791899948681","price":45.25,"currency_code":"USD","in_stock":true},{"title":"150mm","offer_id":48305162453190,"sku":"yxx1791899948682","price":46.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/7575\/9046\/files\/honsho-kanemasa-e-series-petty_1.jpg?v=1791899953","url":"https:\/\/uravelli.com\/products\/honsho-kanemasa-e-series-petty","provider":"Elarune","version":"1.0","type":"link"}