Overview

The Tokushu Knife Stainless Clad Aogami Super Migaki Petty 80mm is a compact Japanese paring and utility knife built for detail work, trimming, peeling, garnish prep, and small in-hand cutting tasks. This is our Tokushu-branded version of the well-known Tsunehisa Aogami Super Migaki petty format, offering the same practical blend of high-carbon cutting performance, stainless-clad ease of care, and a clean polished Migaki finish.

At roughly 80–85mm along the edge, this petty is small enough to feel precise in the hand but still capable on the board for garlic, shallots, strawberries, citrus, herbs, and other small ingredients. The Aogami Super core steel gives the knife excellent edge retention and a crisp sharpening feel, while the stainless cladding helps reduce daily maintenance compared with a fully reactive carbon steel blade. The exposed cutting edge is still carbon steel, so it should be wiped dry after use.

The Migaki finish keeps the look simple, clean, and work-focused. This is an excellent small knife for cooks who want a nimble companion blade next to their gyuto, santoku, or nakiri. It is especially useful when a full-size chef knife feels too large for the task.

Common Questions

Q: What is an 80mm petty knife best used for?

A: An 80mm petty is best for peeling, trimming, coring, garnish work, small fruit, shallots, garlic, herbs, and other detail tasks where a larger knife feels oversized. It works well both in-hand and on a cutting board.

Q: Is Aogami Super stainless?

A: No. Aogami Super is a high-carbon steel known for edge retention and sharpness. This knife is stainless clad, meaning the outer layers are stainless for easier maintenance, but the exposed cutting edge is carbon steel and should be dried after use.

Q: Is this knife good for home cooks?

A: Yes. This is a great small Japanese knife for home cooks who want excellent sharpness in a compact size. It does require basic Japanese knife care: avoid bones, frozen foods, hard twisting cuts, and the dishwasher.

Q: How should I care for this petty knife?

A: Hand wash only, dry immediately, and avoid soaking. For best edge life, use a soft cutting board and maintain the edge with light stropping between sharpenings. Because the core steel is carbon, a light patina may form over time on the exposed edge.

Specifications

Brand: Tokushu Knife

Comparable Maker/Line: Tsunehisa AS Migaki Petty 80mm style

Knife Type: Petty / Paring Knife

Core Steel: Aogami Super / Blue Super Carbon Steel

Cladding Type: Stainless Clad

Blade Finish: Migaki / Polished

Blade Length: 85mm

Overall Length: 213mm

Blade Height at Heel: 24mm

Spine Thickness at Heel:2mm

Weight: 49g

Handle Material: Rosewood-style oval handle

Hardness (HRC): 63 HRC

Bevel: Double bevel, suitable for right- or left-handed use

Recommended Use: Peeling, trimming, garnish work, small fruit, herbs, garlic, shallots, and light utility prep

Why Choose This Knife?

This Tokushu Knife Stainless Clad Aogami Super Migaki Petty 80mm is ideal for anyone who wants the cutting feel of high-carbon Japanese steel in a compact, easy-to-control format. The stainless cladding makes daily care more forgiving, while the Aogami Super core delivers the fine edge and long-lasting sharpness that Japanese knife users love. It is a small knife, but it fills an important role in the kitchen: the precise, quick, always-reachable blade for the jobs that are too small for a gyuto.

For best performance, pair this knife with a knife-friendly cutting board and avoid cutting through hard seeds, bones, frozen food, or anything harder than you would comfortably chew. Treat it like a precision tool and it will reward you with clean cuts, excellent control, and dependable edge life.