Kaishin "Thin Series" Aogami Super Petty 150mm

$175.00

Kaishin "Thin Series" are a collection of laser thin premium knives forged in Aogami Super(AS) and clad in stainless steel for a high performance, durable knife with AS steel quality and edge retention. We have paired this premium laser with a beautiful octagonal handle complete with white buffalo ferrule and end-cap.

The Kaishin "Thin Series" Petty 150mm features a super sharp edge with classic Petty profile. It’s a nimble, sharp, little scalpel. At just 2.3mm above the heel and with a tapered spine that end at about 1.7mm just before the tip these Bunka feature very high-quality geometry and cutting performance.

Product Specification

Blade Type: Petty

Edge Length: 150mm

Spine Heel:

Spine Mid:

Spine Tip (20mm before):

Blade Height:

Weight:

Cutting Edge Steel: Aogami Super

Stainless: No

HRC: 64+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Matte Polish

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Magnolia & White Buffalo End-Caps

Handedness: Ambidextrous

Saya Included: No

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 one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.