In my kitchen the Petty is without doubt the most reached for knife on the rack. For me it strikes the perfect balance between versatility and precision and as such it is suited to an extremely wide variety of tasks. 

With 130mm (5.1") of blade to work with, this is the ideal knife for all kinds of detailed tasks such as mincing herbs, slicing vegetables and peeling fruits. The short, nimble blade ensures great dexterity and is also great for the preparation of fish and boneless meats. 

The blade has been made from a Dark San Mai billet handforged by KwbKnives from 80crv2 and 1080+ with a sandwiched nickel shim to prevent carbon migration and give that stunning bright contrast to the dark acid-etched carbon steel core and jacket. 

The 1080+ carbon steel core gives incredible edge retention even when extremely thin, which makes for a high preformance blade most adept at precise slicing work.

The Japanese wa-style handle is made of beautifully figured Karelian Birch, with a 5000 year old Bog Oak bolster and recycled aluminium spacer to match the nickel shim and stainless pin. 

Both the Karelian birch and Bog Oak have both been stabilised in resin to prevent future dimentional changes and ensure this knife lasts a lifetime.

*Since the blade is made from carbon steel it is NOT stainless and will build up a beautiful and unique patina with use. This blue, grey and black colouring will protect the blade from rust as it builds and acts as a record of all the things it has been through (literally)!