Single knife • VG5 steel • 13 cm (5.1") blade • Made in Japan
In stock, ready to ship
Slicing through fresh vegetables, the Sword Japanese Hammer-Eye Octagonal Petty Knife delivers precision with its 5.9-inch VG5 steel blade, designed for effortless control and sharpness retention. The knife's octagonal gray handle offers a firm grip, enhancing stability for tasks like filleting fish or trimming meats. Each cut reveals the knife's expertly crafted durability, merging centuries of Japanese technique with modern functionality.
Why You'll Love It?
• Octagonal handle provides superior grip and comfort.
• VG5 steel ensures long-lasting sharpness and easy sharpening.
• Compact 5.9-inch blade perfect for precise kitchen tasks.
• Handcrafted in Japan, blending tradition with modern utility.
• Ideal for slicing vegetables and filleting fish with finesse.
Directly sourced from artisan workshops in Japan
No US customs fees or surprise import charges — we take care of everything
Effortless precision. Subtle elegance that speaks for itself
Product Description
Combining time-honored Japanese forging techniques with modern performance, this VG5 utility knife is a compact yet powerful tool made for versatile, everyday use. Handcrafted in Japan, it’s ideal for precision tasks like trimming meats, slicing vegetables, or filleting fish with expert control.
The 5.9 in (15 cm) blade is crafted from high-grade VG5 steel providing excellent edge retention while remaining easy to sharpen. Its three-layered construction enhances durability and offers a remarkably balanced feel, perfect for intricate slicing.
A hand-hammered finish along the blade helps reduce drag and minimizes food sticking, ensuring clean, effortless cuts every time. The shorter, agile profile is designed for refined control, allowing you to maneuver easily around bones, joints, and delicate produce.
Key features:
Razor-sharp edge for detailed, precise slicing
5.9 inches (15 cm) blade length for nimble, controlled cuts
Hand-hammered finish promotes better food release
Octagonal gray handle provides a secure, ergonomic grip
Perfect for fine slicing, trimming, and intricate kitchen work
Compared to larger chef’s knives, this smaller utility knife offers enhanced precision for close, detailed tasks—making it an indispensable tool for chefs and home cooks alike seeking control without compromising cutting power.
Whether you're preparing fine garnishes or handling delicate proteins, this knife’s sharpness, balance, and refined design ensure you can approach every cut with confidence.
After each use, wash with mild detergent, dry thoroughly, and store safely. To maintain peak performance, resharpen every few months.
Artisan & Craft
Made by Towa in Seki City, Gifu Prefecture, Japan
Note
Every piece crafted by our artisans tells a unique story.
Subtle marks, slight irregularities in shape, variations in glaze color and texture—these natural differences give each creation its own soul.
Over time, as you use your pieces, their character deepens, becoming part of your daily life and memories.
In Gifu Prefecture, the city of Seki has been Japan’s blade-forging capital for over 800 years, earning a reputation as the “City of Blades.”
Its legacy began in the Kamakura period, when master swordsmiths—seeking the ideal conditions for forging—settled in Seki for its pure river water, rich charcoal, and fine iron sand.
These artisans developed a unique forging technique known for producing swords that were both incredibly sharp and exceptionally durable, prized by samurai across Japan.
Today, Seki’s blacksmiths uphold this tradition, seamlessly blending centuries-old methods with modern metallurgy to craft kitchen knives of unmatched precision and elegance, trusted by chefs and collectors around the world.
Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
FAQs
All you need to know about Japanese Knives.
What makes Japanese knives different from Western knives?
Japanese knives typically feature harder steel, thinner and sharper blades, and lighter handles compared to Western knives. These characteristics allow for precision cutting, especially suited for detailed culinary tasks, but require careful maintenance to preserve sharpness and avoid damage.
How should I maintain and sharpen a Japanese knife?
Regularly hand-wash and dry your knife immediately after use to prevent rust and corrosion. Sharpen using a whetstone designed specifically for Japanese knives, maintaining a consistent angle (usually around 15 degrees). Avoid dishwashers and harsh cleaning methods to preserve blade integrity.
Can Japanese knives be used for any type of food preparation?
While versatile, certain Japanese knives are specialized: Gyuto (chef’s knife) handles most ingredients, Santoku excels in chopping vegetables and meats, while Yanagiba is specifically suited for slicing sashimi and seafood. Selecting the right knife enhances performance and preserves blade condition.
Why are Japanese knives often more expensive?
Japanese knives are handcrafted, employing traditional methods and premium high-carbon steel, which contributes to their exceptional sharpness, durability, and aesthetics. This artisanal craftsmanship and the high-quality materials used typically result in higher pricing compared to mass-produced knives.
Are Japanese knives suitable for beginners?
Yes, beginners can effectively use Japanese knives, but it’s essential to start with user-friendly styles like Santoku or Gyuto, known for balanced handling and versatility. Proper care, handling, and regular sharpening practices will ensure a positive experience, even for novices.
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