Jiro Tsuchime Yo Petty 180mm Ziricote Handle (#439)

Jiro-san is a master blacksmith and knife maker working in the mountains of Nagano, an artisan in every sense of the word. Working as a one-man operation, every step of his knife-making process is done by hand, ensuring that each blade is crafted with the utmost care from start to finish. This personal approach means that Jiro-san produces a limited number of knives, each one unique, numbered, and accompanied by a certificate of authenticity.

His knives are made from Shirogami No.1 carbon steel, one of the purest carbon steels used in modern knife making. Jiro-san takes on the forge welding himself, skillfully combining the harder core with the softer iron cladding. By managing the entire process in-house, he has full control over every detail, allowing him to forge each knife at the ideal temperature. It’s rare to find knives made without pre-laminated steel, but Jiro-san’s knives feature a thick spine that can only be achieved through his dedicated craftsmanship.

Each blade is meticulously polished and sharpened by Jiro-san using his favorite combination of synthetic and natural whetstones. The result is a perfectly even, finely polished bevel, not only beautiful but also contributing to the exceptional performance of these knives, the highest-performing we’ve ever encountered.

The knives crafted by Jiro-san are the most special we carry in the store. They embody the traditional craftsmanship that Japan is so famous for and represent the pinnacle of quality. Due to the high demand for his work, obtaining one can be a challenge. Out of respect for the quality and the craftsman, we always do our best to ensure that each knife finds a suitable home. We want these knives to be used and cherished for decades, rather than being resold by someone just looking to make a quick profit.

We love talking about Jiro knives in the store, so if you’re curious to learn more, stop by—we might even have one in stock! From time to time, we’ll host an online raffle for a chance to purchase a Jiro, so be sure to subscribe to our newsletter and keep an eye on our social media.

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.

This is a carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.
Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.
Please keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.