Yu Kurosaki Kokusen AS Petty 120mm with Rosewood Octogon Wa Handle

Overview

The Yu Kurosaki Kokusen AS Petty 120mm with Rosewood Octagon Wa Handle is a compact, high-performance Japanese utility knife built for cooks who want precision, control, and a striking hand-forged finish. Made with Aogami Super carbon steel, this petty is designed to take an extremely sharp edge and hold it well through detailed prep work like trimming proteins, peeling fruit, slicing garlic, cutting herbs, and working around smaller ingredients where a full-size gyuto feels oversized.

The Kokusen line features Yu Kurosaki’s dramatic hammered kurouchi-style finish, giving the blade a bold visual texture while helping reduce sticking during quick prep. The rosewood octagon wa handle keeps the knife light, nimble, and comfortable in hand, making it a strong choice for both professional cooks and serious home users who want a small Japanese knife with real cutting power.

Because this knife uses Aogami Super carbon steel, it rewards proper care. Wipe it dry during use, avoid leaving it wet on the board, and never put it in the dishwasher. Over time, the exposed carbon steel edge will develop a natural patina, which many Japanese knife users appreciate as part of the character of the blade. For longer-term care, a light coat of Tsubaki oil can help protect the blade when stored.

Common Questions

Q: What is a 120mm petty knife best used for?

A: A 120mm petty knife is ideal for small, controlled cutting tasks such as peeling, trimming, slicing fruit, mincing garlic, deveining shrimp, and working in tight spaces on the cutting board. It is a great companion knife to a gyuto, santoku, or bunka.

Q: Is the Yu Kurosaki Kokusen AS Petty suitable for home cooks?

A: Yes. This knife is excellent for home cooks who want a compact Japanese knife with premium edge performance. It is especially useful if you often prepare fruit, vegetables, garnishes, herbs, or smaller proteins. The main thing to remember is that Aogami Super is carbon steel, so it needs to be wiped dry and cared for properly.

Q: How should I maintain this Aogami Super petty knife?

A: Hand wash only, dry immediately, and avoid cutting frozen foods, bones, or hard squash. For edge maintenance, regular stropping on a quality leather strop such as the Tokushu Knife Premium XL Buffalo Strop can help keep the edge performing between sharpenings. For best results, use a knife-friendly board such as a Hasegawa Pro Cutting Board.

Specifications

• Brand/Blacksmith: Yu Kurosaki
• Knife Type: Petty / Utility Knife
• Core Steel: Aogami Super / Blue Super carbon steel
• Cladding Type: Carbon steel cladding with hammered kurouchi-style Kokusen finish
• Blade Length:120mm
• Overall Length: 150mm
• Blade Height at Heel: 
• Spine Thickness (Heel): 
• Spine Thickness (Mid): 
• Weight: 65g
• Handle Material: Octagonal rosewood wa handle
• Hardness (HRC): 65
• Bevel: Double bevel
• Care: Carbon steel edge; hand wash and dry immediately