There are knife makers who also forge scissors and shears and if there's one thing we've learned it's that the guys who forge two blades to work in perfect unison can certainly make a fine knife blade.
Tosa city's Sasaoka Hasamiya is a great example, and we like their petty knives. As a handcrafted item there will be slight variation in weight and length but close to stated specs. What you can certainly expect is a very sharp little knife out of the box.
The walnut used in the handle will retain its appearance for many years. It reflects Sasaoka san's philosophy of naga-mochi, or 'long use'. We also like that he uses resin to protect the tang from water ingress. Nice touch.
|Blade steel:||YSS Aogami#2 | Nantetsu|
|Bevel:||Ryōba double bevel|
|Weight in hand:||93g
A Great All Round Slicer
Posted by James on 10th Feb 2018
This is my second Sasaoka-san knife.
As part of my collection, I wanted a longer and more slender profiled knife for the main purpose of cutting fruit and vegetables, so I decided on this 15cm petty. The decision wasn’t hard as I knew the quality. The blade is a perfect length for the absolute majority of kitchen duties (if not all). This 15cm blade length allows ease of use in hand for smaller tasks, but enough blade length to tackle larger vegetables.
Like the previous Sasaoka-san knife I had ordered, the fit and finish on this knife was high, and i love the polished walnut handle and sealed tang. The polished handle gives it better water-resistance, so getting water or fruit or veg juices on the handle for a short period, poses no real issues (and it can be simply rinsed when needed without concern). This is important to me as i constantly rinse my knives.
The slender and thinly profiled blade keeps the weight low and in turn feels very nice in hand. I am not a great fan of heavy knives and prefer a lighter blade; this one fits that requirement. As mentioned, the main purpose of this blade for me is fruits and vegetables, however i have no doubt it would also work extremely well on fish or meats. It is hard to think that a knife would make you want to spend more time in the kitchen, but it does! Cutting most vegetables requires very little pressure and very little resistance is felt. It is not until you use a well sharpened knife made by a true craftsman, that you can see what you have been missing and this knife allows you to feel that each time you use it.
Sharpening this blue (Aogami) no.2 steel is very easy and with just a few passes on the diamond plate and a few pass on the Arkansas translucent stone, the edge is ready again (in minutes) for more use. You don’t need to spend 20 minutes sharpening this steel over multiple water stones to keep this blade sharp. The blue steel allows for one of the easiest sharpening’s you can ask for. For those not overly confident on their sharpening skills, this steel is recommended for this very reason.
Lastly, searching online and ordering quality kitchen knives in Australia usually brings the same results with names like Wustof, Victorinox, Global, Shun etc. always appearing. But if like me you are instead looking to order a traditional hand-made Japanese knife, this 15cm Sasaoka-san petty knife is one to consider first.