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The handle style of this blade is designed with a western style in mind
AEBL is our chosen steel for fillet knives as it is a very flexible Stainless that holds a good edge
while offering the corrosion resistance of stainless steel which has made it a favourite of mine
The handle is narrower and doesn't have the same anti slip grip that synthetic handle materials do
This geometry also assists with cutting harder ingredients such as carrots and reducing cracking
Japanese Petty - Forged AEB-L Stainless Steel Handle Material:Pau Ferro The handle style of thisMy Japanese Petty is my most popular kitchen blade, as well as the knife I get the best feedback from customers on. The 6" blade works well for everything in the kitchen, and has the right edge geometry for rocking, chopping, and dicing. The 6" length is also a really nice size, offering enough reach to excel at almost everything, while allowing for ease of control with fine work. Furthermore, the blade itself is thin, made from 1. 5mm (1 16') stock.
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