Yoshisada Petit knife “Takao”

A small knife with a blade that is 9 to15 centimeters long. An ideal tool for shaving off the skin of fruits and vegetables, and removing the eyes of potatoes.

| Material |
high-grade cutlery steel (blade)/Compressed material (handle)

| Actual size |
Overall length 255mm, blade length 148mm, back thickness 2mm,
Handle width: 20mm, weight: 72.5g
*Since these are handmade products, there may be slight differences between individual products.

| Package |
Paper box *Package specifications may be subject to change.

| Care Instructions |
After use, be sure to rinse with hot water or water and then wipe off any moisture thoroughly.
The sharpness of a blade can be maintained by sharpening it, so if the blade becomes dull, sharpen it before using it again.
There are natural whetstones and artificial whetstones, so please consult a specialist store before purchasing.
We recommend having it sharpened and repaired at a specialist store once every 1-2 years.

| How to sharpen |
For double-edged knives, sharpen both sides an equal number of times.
For single-edged knives, sharpen the front of the blade from the tip to the base. If the back of the blade feels rough (a burr), lightly sharpen the back 2-3 times until the burr disappears.

| Handling Precautions |
・Do not use for anything other than cooking.
- Do not touch the blade directly with your hands or fingers.
・Please use each product according to its intended use.
When cutting something particularly hard, please use a knife specially designed for this purpose , as the blade may chip, break, or crack .
・We recommend using a wooden cutting board if possible.
- Do not hit the knife on the cutting board as this may cause the blade to chip and is dangerous .
- Do not heat the knife over a fire or hit it with a hammer or other object.

| About delivery date |
If in stock: Ships within 7 days If out of stock: Ships within 60 days

|Others|
For inquiries regarding maintenance such as sharpening and repairs, please contact the manufacturer, Yoshisada Blade Co., Ltd. Please contact the contact information included with the product.

The history of Kyoto knives began when skilled blacksmiths moved to the area following the establishment of the capital in the Heian period. The area was blessed with an ideal environment for knife-making, with access to soil from the area around Fushimi Inari Shrine for tempering, high-quality water, and other raw materials available nearby.

Kyoto Cutlery "Yoshisada" is one of the few remaining Kyoto blacksmiths, with a history of over 300 years, inheriting the name of Fujiwara no Yoshisada, a resident of Yamashiro for generations.
They are used by many Kyoto craftsmen, including chefs, for cutting the ribs of Kyoto fans, tatami mat knives, and garden scissors.