From the maker

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.