Akaike Hironori | Kurouchi Petty Knife 120mm

【Please Note】
To allow as many people as possible to enjoy Hironori Akahata's works, we are limiting purchases to one item per customer, with a maximum of three items in total, including different types. Thank you for your understanding.
Orders exceeding this limit will unfortunately be canceled.

Petty knife made by a blacksmith

This is a petty knife crafted by Hironori Akahata, the fifth-generation blacksmith of "Kaji An Daitoku," who runs a workshop in Matsusaka City, Mie Prefecture. Unlike mass-produced knives available on the market, the petty knives crafted by blacksmith Hironori Akahata are "kuro-uchi" (black-forged) finished petty knives, created by forging steel through fire.

We also use Akahata-san's knives in our own home.
Slice, slice...

A truly sharp knife has the sensation of the blade falling naturally without needing much force. Recommended for those who wish to use a knife for a long time.
[From top: Kuro-uchi Santoku Knife, Kuro-uchi Petty Knife, Kuro-uchi Coro Knife (Petty type)]

A petty knife you'll want to add to your collection as a second knife

This size is ideal for detailed tasks such as peeling potatoes and fruit. While it's often said that a petty knife is a good second knife to own, if you live alone and your kitchen space is small, this petty knife alone is sufficient.

The refined sharpness of a forged knife enhances the flavor of ingredients without damaging them, making your cooking even more delicious. Additionally, since it's a double-edged type, it's great that it can be used regardless of your dominant hand.

Black-Forged Finish Knives

Kuro-uchi knives deliberately retain the blackened surface from the heat treatment. The rugged appearance, showing the hammer marks, is part of its charm. It is also said to be more rust-resistant than fully polished knives. These knives also pair well with wooden handles and have an excellent design.

Strong and Sharp Blades

By hammering, forging, quenching, and tempering, a strong knife is born. The strength varies depending on how it's heated and the degree of reddening, making the skill and experience of the craftsman crucial. Additionally, to achieve a sharp edge, Mr. Akahata himself hand-sharpens the knives at the final stage.

Easy-to-grip wooden handle

The handle is made of solid black walnut. The uneven texture, which retains the削り跡 (shaving marks), makes it easy and comfortable to grip. Mr. Akahata is so thorough that he even shaves the handles himself with a knife in three steps, without relying on machinery. After inserting the tang into the wooden handle, the blade and handle are secured with brass.

Engraving

Finally, the knife is completed with an engraving that certifies it was crafted by Akahata-san.

Knives you'll want to have in your home

Akahata-san's knife series. We have assembled a collection of knives that you'll want to have for everyday use in your home.
[From left: Kuro-uchi Bread Knife 210mm, Kuro-uchi Bread Knife 120mm, Kuro-uchi Santoku Knife 165mm, Kuro-uchi Petty Knife 120mm, Kuro-uchi Coro Knife (Petty Type), Kuro-uchi Nakiri Knife 165mm, Kuro-uchi Nakiri Knife 120mm, Kuro-uchi Coro Knife (Nakiri Type)]

Comes in a beautiful gift box

According to Akahata-san, the design embodies the image of drawing a sword from its sheath. The unique concept, born from a blacksmith's perspective, makes revealing the knife an enjoyable experience. It is also highly recommended as a gift.

Easy Maintenance

Although forged blades are often thought of as difficult to maintain, they are actually very easy to care for. Just like regular knives, after use, rinse off any dirt thoroughly, wipe off all moisture, and store. Due to the nature of iron, if rust appears, please remove it using a cleanser or an eraser-type rust remover.

For the wooden handle, about once every six months, when you feel the oil has worn off, apply walnut oil or perilla oil to the area using a kitchen paper. After application, wipe off any excess oil and let it dry in a well-ventilated, shaded area. * Please wet the kitchen paper used for oiling before disposing of it.

Resharpening Service

To ensure your knife can be used for a long time, we offer a resharpening maintenance service by Akahata-san. Customers are responsible for the round-trip shipping and maintenance fees. Please contact our shop if you wish to use this service.
Kaji An was founded in April 1894. From the first to the third generation, all were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. Blacksmithing was suspended for about 20 years after the death of the third generation (grandfather), but the fifth generation, Hironori Akahata, studied under Mr. Teiichiro Yamaguchi, the master of "Yoshisada," a Kyoto blade smith, to revive the blacksmithing business. In April 2008, he opened Kaji An Daitoku, which continues to this day.
Click here for a list of Hironori Akahata's works


This is a petty knife crafted by Hironori Akahata, the fifth-generation blacksmith of "Kaji An Daitoku". Unlike mass-produced knives on the market, it is a kuro-uchi finished petty knife made by forging steel through fire.

【Product Name】Kuro-uchi Petty Knife 120mm
【Size (approx.)】Overall length 232mm, Blade length 127mm, Cutting edge 120mm
【Weight (approx.)】55g
【Materials】Blade: Steel・Iron, Handle: Black walnut (solid wood), Brass
【Remarks】Double-edged type, usable regardless of dominant hand

● Precautions for use
・For first-time use, please wash with dish soap before use.
・After use, wash off dirt with dish soap and wipe off moisture thoroughly.
Dishwasher/dryer ×

● Please read before purchasing.
・Due to being entirely handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.
・The wooden handles, even from the same type of wood, will each have a different grain and color due to their unique characteristics.
Please enjoy this as the individuality of a product that is one of a kind in the world.
Please purchase with an understanding of the above.