KISEKI Petty Knife
The KISEKI Petty Knife features a razor-thin 1.2mm tungsten carbide blade (KS111), crafted to perfection after years of development and over 100 prototypes. Scientifically proven to enhance taste by preserving the fibers and moisture of ingredients, it brings out the natural sweetness in vegetables and the full flavor of meats and fish.
The handle is made from natural wood sourced in Gifu Prefecture, available in three options—Mizunara Oak, Yamazakura Cherry, and Beech—each with unique grain patterns that make every knife one of a kind. Finished with a protective polyurethane coating, they feel comfortably smooth from day one.
Crafted in the legendary blade city of Seki in Gifu Prefecture, this double-edged petty is not only rust-resistant but remarkably lightweight at just 85g, making it ideal for daily use.
About the Blade Shape: Petty knives are designed for smaller jobs on a cutting board. The ideal blade for detailed tasks such as peeling fruits, slicing shallots, potato peeling, cutting herbs, boning smaller proteins or decorative vegetable cuts. On the other hand, petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
| Blade Shape | Petty | Handle Length | 125mm |
| Blade Material | KS111 Tungsten Carbide Alloy | Handle Material |
Yamazakura Cherry, Japanese Oak, Beech |
| Blade HRC | Not Available | Handle Shape |
Oval |
| Blade Finish | Mirror | Total Length | 255mm |
| Blade Length | 130mm | Weight | 85g |
| Spine Thickness at Heel | 1.2mm | Usage |
Utility, Precision, Multi-purpose |
| Edge | Double-edge (50/50) | Origin | Seki, Japan |
| Handedness | Right hand, Left hand |
OPTIONAL: Add the KISEKI diamond whetstone, which is specifically made to keep the sharpness of your KISEKI cemented carbide blade.
The whetstone has one-sided (#1200) grit and comes with a knife attachment made of PP+ Ceramic, that helps creating the perfect angle for sharpening, and a natural wood base.
HOW TO USE?
- Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad due to the cold making hard steel more brittle.
- Do not use the knife in twisting motions.
- Use wood or plastic cutting boards to avoid dull knives. Do not use glass, granite or bamboo surfaces.
HOW TO CLEAN?
- After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
- Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.
HOW TO STORE?
- If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
- If you are storing them in a drawer, keep the edge from touching anything else.
We offer FREE SHIPPING for all orders. We also ship worldwide from our warehouse in Japan.
After your order is confirmed, it may take up to 3-5 business days for dispatch from our warehouse.
You'll receive:
- An order confirmation email when we check payment.
- A shipping confirmation email with a tracking number once your order has shipped.
Import duties, VAT, or local customs taxes may apply once your order reaches your country.
These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.
These fees are the customer's responsibility and thus must be paid upon delivery.
FOR U.S. CUSTOMERS: Beginning August 26, 2025, customers have reported anywhere from 20% to 80% import taxes due to changes in tariffs regulations.
Ships in 1-2 months
KISEKI: The Blade That Preserves Nature’s Flavors
AS FEATURED ON YOUTUBE
Watch the making of KISEKI: Discover how a 126-year legacy and cutting-edge engineering come together to craft a knife so sharp it preserves every flavor.
About the Craftsmen
In the heart of Seki, Japan’s legendary city of blades, a new chapter in knife-making has emerged. KISEKI is the first kitchen knife in Japan forged from cemented carbide, a material once reserved for industrial tools.
Developed by Fukuda Hamono, a 126-year-old specialist in precision cutting instruments, KISEKI blends science, engineering, and tradition to create a knife that cuts not only with unmatched sharpness but with a taste of miracle, bringing out the pure flavour of every ingredient.
PHILOSOPHY AND PROCESS
A New Standard in Sharpness
For centuries, Japanese blades have balanced artistry and performance. Yet, traditional steel knives came with trade-offs, carbon steel rusts, stainless steel dulls.
Seeking a better way, engineer Keisuke Fukuda set out to combine the best of both worlds, pioneering the use of ultra-hard cemented carbide in a kitchen knife.
The result is an edge that glides effortlessly, holding its sharpness longer than conventional blades.
Heritage Refined through Engineering
Creating KISEKI required pushing beyond the limits of conventional knife-making.
The dense, weighty carbide cannot be pressed or laser-cut like steel. Each blade is wire-cut over ten hours with 1/1000 mm precision, then finely ground using diamond wheels to achieve a razor-thin edge that preserves the cellular structure of food.
Every knife is made to deliver the same flawless quality, every single time.
Crafted for Flavor, Designed for Life
More than just a tool, KISEKI is a gateway to better cooking. Independent tests show that its precise cut locks in juices, reduces oxidation, and enhances natural flavors.
Handles crafted from local Gifu hardwoods connect the knife to its birthplace, blending advanced engineering with the warmth of traditional materials.
The result is a kitchen knife that transforms ingredients into cuisine, creating meals that bring people together.
MESSAGE FROM THE MAKERS
“We believed a knife could do more than cut it could make food taste better.Our mission was to achieve the impossible: a blade that never compromises on sharpness, durability, or flavor. KISEKI carries the legacy of Seki’s craftsmanship into the future, combining century-old expertise with cutting-edge engineering. We hope every slice you make brings joy, connection, and a deeper appreciation for the gifts of nature.”
—The Engineers of Fukuda Hamono
Frequently Asked Questions
Are Fukuda Hamono knives dishwasher safe?
No, Fukuda Hamono knives are not designed to be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.
How should I care for my Fukuda Hamono knife?
After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.
How much will shipping cost?
All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.
Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country). US customers please see our Important Notice for US Customers.
How do I sharpen my knife?
Please refer to the video below.
How to Sharpen your knife
Here is a short video on how to use the KISEKI sharpening stone to brush up your KISEKI knife. More detailed instructions will be included with the product.