• ScheepersBuilt Petty 150mm Honyaki W1 - Micarta with brass bolster - Blade
  • ScheepersBuilt Petty 150mm Honyaki W1 - Micarta with brass bolster - Profile
  • ScheepersBuilt Petty 150mm Honyaki W1 - Micarta with brass bolster - Choil
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Petty 150mm Honyaki W1 - Micarta und Messing

Petty 150mm Honyaki W1 - Micarta und Messing

By Luke Scheepers

CHF 320.00
CHF 320.00
Sale Ausverkauft
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Ein zeitgenössischer Griff aus schwarzem Papier-Micarta mit handgefrästem Messing-Kropf passt wunderbar zu der atemberaubenden Honyaki-Klinge. Diese Klinge ist aus W1-Kohlenstoffstahl geschmiedet und von Hand auf ein Satin-Finish geschliffen und ist ein weiteres Beispiel für ein handwerkliches Duo Luke und Danae Scheepers unglaubliche Arbeit.

Die Klinge verfügt über eine K-Spitze und eine benutzerfreundliche Klingenhöhe von 37 mm an der Ferse, die Hand in Hand mit dem sich verjüngenden Sechskantgriff arbeitet, um ein angenehmes Arbeitserlebnis zu bieten. Die konvex geschliffene Klinge wurde bei HRC 61+ variabel gehärtet und bietet eine schöne scharfe Kante und ein Schneiderlebnis.

Insgesamt ein atemberaubendes, vielseitiges Messer mit erstaunlicher Leistung.

Product Specification
  • Blade Type:
  • Edge Length: 150mm
  • Spine Heel: 2.6mm
  • Spine Mid: 2.3mm
  • Spine Tip (20mm before): 1.7mm
  • Blade Height: 37mm
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 61+
  • Blade Construction:
  • Blade Finish: Mattpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Black Paper Micarta and Brass
  • Handedness: Beidhändig

Blade type

Petty

ペティ

The Japanese small utility knife — the name comes from the French petit — typically 120 to 150 mm. A petty bridges the gap between a paring knife and a chef's knife: long enough for in-hand work like peeling and trimming, yet precise enough for detailed board tasks such as slicing shallots, segmenting fruit, or breaking down small items where a full-size blade is unwieldy.

Its versatility is the point, and so is its ceiling. A petty is nimble and confidence-inspiring for fine work, but the short blade and light build make it inefficient for high-volume chopping or anything large. Most cooks keep one as the constant companion to a larger knife rather than as a primary.

View full knife type guide →

Cutting edge steel

W1

Plain high-carbon water-hardening tool steel

Typical HRC
62–65
Corrosion class
Carbon
Production
Conventional
Origin
United States (AISI)

W1 is the Western archetypal water-hardening tool steel: roughly 1.0 percent carbon, no meaningful alloying, designed to be quenched in plain water. In its kitchen knife form it overlaps closely with European C105 and Japanese SK3 / SK105, and it is the ancestor of much of the Sheffield clean-carbon tradition.

For the cook it lands at 63–64 HRC in a careful heat treat, sharpens at the level of a Hitachi white paper, and behaves at the apex like the cleanest Western carbon you can buy off the rack. The trade-offs are familiar: minimal edge retention compared to the alloyed carbons, a lively patina, and a heat treat that demands attention to detail because there is nothing in the chemistry to forgive a sloppy quench.

W1 has largely been superseded in production work by W2 and the modern engineered carbons, but it persists in the work of traditionalist American smiths and is occasionally found in revivalist Sheffield production. Among the makers Modern Cooking carries, Jonas Johnsson and ScheepersBuilt work in W1. As a reference steel for "what a pure carbon should feel like," it remains honest and useful.

View full steel guide →

Blade construction

Honyaki

The traditional Japanese single-steel forging technique, in which a high-carbon mono-steel blade is differentially hardened — clay is applied to the spine before quench, leaving only the edge to fully harden. The result is a hard cutting edge and a softer spine that improves toughness, plus the hamon (temper line) that defines the visual signature of the technique.

Honyaki is the high-water mark of Japanese knifemaking. The technique is unforgiving; a failed differential quench cracks the blade. Honyaki knives are almost always from a single high-purity carbon steel — Shirogami #1 is the canonical choice — and are priced and treated accordingly.

View full construction guide →

Grind

Convex

A grind whose bevel bulges outward in a gentle curve from spine to edge, rather than running flat. That extra steel directly behind the edge makes a convex grind notably strong and resistant to chipping, while the curved geometry helps food release and lets the blade glide through dense ingredients with less wedging than a flat grind.

The strength comes at the cost of ultimate thinness and ease of maintenance. A convex edge has more metal behind it, so it is not quite as effortlessly keen as a thinly flat-ground edge, and it is harder to sharpen freehand — holding the curve takes a stropping technique or a deliberate hand rather than a single fixed angle. The reward is an exceptionally tough, smooth-cutting edge.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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