Hitohira Echizen SG2 Petty 135mm Keyaki Zelkova Handle

This Echizen-made knife is crafted from SG2, a high-performance powder steel known for its excellent edge retention and wear resistance. SG2 is a high carbon powder steel with high corrosion resistance and mostly known for its hardness and grain structure. The specific fabrication methods of SG2 allow for a much finer grain structure compared to other high alloyed stainless steel produced with classic methods. It greatly improves the toughness and the level of sharpness.
This series has a thin profile with a wide, slightly hollow grind, offering a smooth, effortless cutting performance. It's best described as a lightweight, laser-like series, delivering precision and easy maintenance.

Though SG2 can be more time consuming to sharpen on whetstones (due to its toughness), its remarkable edge retention more than compensates. Still the sharpening is easier compared to other high-hardness stainless steel; its fine grain structure de-burrs easier and reacts quite well to good sharpening stones. This series is fitted with beautifully crafted Zelkova wood handles.

Petty knives (Utilty) have a similar profile as the Gyuto but smaller, commonly ranging from 12 to 15cm. A shape most often used next to any larger all-purpose blade (gyuto & santoku) although there are many households where this is the go-to knife. Very suitable for the smaller cutting tasks such as cleaning, portioning and peeling fruits and vegetables and cleaning smaller cuts of meat or fish

Pairing knives are more used for in-hand tasks such as peeling, trimming, scoring and cleaning and fruit or vegetable

Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen.
While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives.

To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.