Aos Tavola Petty Knife 150 mm — Vacuum Heat Treated, All Stainless

Specifications

Brand

Aos Tavola

Type

Companion series petty knife, 150 mm

Dimensions

Blade 150 mm, overall 24.7 cm

Material

All-stainless steel; vacuum heat-treated blade

Key Features

Even hardness, Japanese-style handle, chef-supervised

Features

150 mm Blade, 24.7 cm Overall: A small, nimble knife for everyday cuts.

Vacuum Heat Treatment: Even hardness for a lasting edge.

All-Stainless Body: Easy to wash and keep clean.

Japanese-Style Grip: Fits the hand, less tiring, easy to move.

Chef-Supervised Design: By the owner of a Michelin Guide listed restaurant.

Part Of A Three-Knife Series: Santoku, gyuto and petty knife.

Benefits

A small blade that makes quick jobs easy: Our petty knife has a 150 mm blade and measures 24.7 cm overall, which suits cutting fruit, vegetables, herbs and lunchbox ingredients. You do not need to take out a big knife for small cuts, and reviews call the size just right and the knife very easy to use.

A vacuum heat-treated edge that lasts longer: We heat-treat the blade in a vacuum, which suppresses oxidation, decarburisation and temperature unevenness so the hardness is uniform. The maker says the edge lasts about 1.5 to 2 times longer than with ordinary heat treatment, so you sharpen less often.

A handle that feels like a Japanese knife: We designed the all-stainless handle so it fits the palm like the grip of a Japanese knife. It feels natural, takes little force to control and moves easily for fine cuts, and an owner with small hands says it is just right.

An all-stainless body that stays clean: Blade and handle are made of stainless steel, so the knife is easy to wash and ready for daily use. Wipe it dry after washing so it stays bright, and cut on a wood or soft plastic board to protect the thin, sharp edge.

Supervised by a working Michelin-listed chef: The knife was supervised by Takaaki Aoike, the owner of a Michelin Guide listed restaurant in Ginza, who runs a cooking channel with more than 400,000 subscribers. He says a knife is the tool you pick up most, so he cares about sharpness and fit.

One knife in a series for every use: The series also includes a santoku for meat, fish and vegetables and a gyuto for meat and larger foods, so you can add a second knife later. The petty knife is the one for fruit, peeling and fine work.

How to Use

Use for fruit, herbs and vegetables

Cut on a wood or soft plastic board

Wash and dry

Sharpen when the cut softens

Who Is This For

The Quick-Cut Home Cook: You want a small knife that you reach for every day. Fumbling with a dull, awkward little knife slows down even a quick tomato, and that is the tool's fault, not yours. Our petty knife gives you a 150 mm all-stainless blade with a vacuum heat treatment for even hardness, a handle designed to feel like a Japanese knife and a body that rinses clean. A chef who owns a Michelin Guide listed restaurant supervised it, so you can cut fruit, herbs and lunchbox vegetables with calm confidence.

Product Story

We make knives with a working chef so they suit daily cooking. Our Companion Series was supervised by Takaaki Aoike, the owner of a Michelin Guide listed restaurant in Ginza, who also runs a cooking channel with more than 400,000 subscribers. He chose sharpness and a natural, Japanese-style grip. We add a vacuum heat treatment and an all-stainless body, so each knife stays keen and is simple to wash.

What's Inside

• Aos Tavola Companion Series Petty Knife 150 mm

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children, handle the point carefully when washing and dry the knife after washing.

Ingredients and Materials

Stainless steel: Blade and handle material

Comparison

Quick Answer

Our petty knife has a 150 mm vacuum heat-treated all-stainless blade, 24.7 cm overall, with a handle shaped like a Japanese knife. It was supervised by the owner of a Michelin Guide listed restaurant and is easy to hold, sharp and simple to clean.