Yu Kurosaki Kokusen AS Petty 120mm
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Eligible US purchases include 180-day returns and a free prepaid return label.
Free US shipping over $99. Orders are normally fulfilled within 2 business days; UPS Ground transit is typically 1–5 business days. Custom work may add 1–2 business days.
Every order is fully insured. If a package is lost or damaged, contact us and we will handle the claim.
Overview
The Yu Kurosaki Kokusen AS Petty 120mm is a compact, high-performance Japanese utility knife built for precision and control. Its nimble size is ideal for trimming proteins, peeling fruit, slicing garlic, preparing herbs, deveining shrimp and working around smaller ingredients where a full-size gyuto feels oversized.
The Kokusen line pairs an Aogami Super (Blue Super) carbon-steel core with stainless cladding and Yu Kurosaki’s distinctive hammered finish. The hard core takes a keen edge and holds it well, while the stainless cladding reduces maintenance across most of the blade.
Choose between an octagonal rosewood wa handle with a black pakkawood ferrule or an octagonal ebony wa handle with a buffalo horn ferrule. Both options keep the knife light, balanced and comfortable for detailed prep.
The exposed carbon-steel edge is reactive and will develop a natural patina. Hand wash only, wipe dry promptly during use and never place the knife in a dishwasher. Avoid bones, frozen foods and twisting cuts.
Common Questions
Q: What is a 120mm petty knife best used for?
A: A 120mm petty is ideal for small, controlled cutting tasks such as peeling, trimming, slicing fruit, mincing garlic, preparing garnishes and working in tight spaces on the cutting board.
Q: Is the blade fully stainless?
A: No. The cladding is stainless, but the exposed Aogami Super core at the cutting edge is carbon steel. Keep it clean and dry to prevent rust.
Q: How should I maintain the edge?
A: Use a knife-friendly cutting board, wipe the blade dry after use and avoid hard materials such as bone, frozen food and glass boards. Regular stropping on the Tokushu Knife Premium XL Buffalo Strop can help keep the edge crisp between sharpenings.
Specifications
- Brand / Blacksmith: Yu Kurosaki
- Series: Kokusen Ei
- Knife Type: Petty / Utility Knife
- Core Steel: Aogami Super / Blue Super carbon steel
- Cladding: Stainless cladding with hammered Kokusen tsuchime finish
- Nominal Blade Length: 120mm
- Weight: Approximately 65g; varies by handle
- Handle Options: Rosewood with black pakkawood ferrule; ebony with buffalo horn ferrule
- Hardness: Approximately 65 HRC
- Bevel: Double bevel
- Country of Origin: Japan
- Care: Carbon-steel edge; hand wash and dry immediately
Measurements may vary slightly because each knife is handmade. Overall length and weight vary by handle selection.
Shipping, returns and order protection
US shipping: Free on orders over $99. Orders are normally fulfilled within 2 business days, and UPS Ground transit is typically 1–5 business days after fulfillment. Custom handle installation or sharpening may add 1–2 business days.
Returns: Eligible purchases may be returned within 180 days with a free prepaid return label. Knives sharpened by Tokushu Knife or fitted with a custom handle remain eligible if they are otherwise new, unused, undamaged, and returned in their original packaging with all included components. The same refund terms apply.
Order protection: Every order is insured. If a package is lost or damaged, contact us at Tony@TokushuKnife.com and we will handle the claim.
Outside the US: Supported international orders from TokushuKnife.com typically ship via FedEx Delivered Duty Paid (DDP). Tokushu Knife pays all applicable import duties and taxes on the customer's behalf. Customers are not responsible for paying duties or taxes. Available destinations, shipping charges and delivery estimates are shown at checkout. Customers may also shop at TokushuKnife.eu for regional inventory and options.
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Steel, Construction and Care
Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.
