This Western-style knife can be changed to left-handed by Korin's resident knife master.
The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.
To many professional chefs, carbon knives are the only way to go. For these knife purists, Togiharu Virgin Steel Knives are made with the same level of carbon steel as a Japanese yanagi. The Togiharu carbon line is crafted out of junkou steel (virgin carbon) with a bacteria resistant polyacetal resin handle. The purity of the junkou carbon steel makes the blade harder, which allows it to hold a sharper edge for a longer period of time. Professionals agree that carbon knives can teach cooks how to be organized and care for their tools.
The petty is a smaller chef knife that makes it a convenient size for peeling and other delicate work.
General knife care tips and warnings
Never wash knives in the dishwasher
This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
Improper care will result in chipping.
Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.