Hanuljak knives Petty Damascus Kitchen Knife

Production: Czech Republic, Prague
Brand: Hanuljak knives
Model: Petty
Total length: 280 mm
Blade length: 150 mm
Blade finish: San Mai Damascus, 74 layers
Blade type: double-edged
Steel: carbon steel 1.2419
Hardness: 62 HRC

The brand Hanuljak knives is run by brothers Kamil and Michal Hanuljak, who handcraft original kitchen knives in their forge in Prague's Hloubětín. They are inspired by old Japanese blacksmiths and their manufacturing processes, which they combine with their own. Their knives have a distinctive look and functional properties, making them popular with both professional chefs and cooking enthusiasts.

The blade uses nickel Damascus with a core of steel 1.2419 (carbon steel).
The handle is made from Makassar ebony. 

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are some must-haves:
Store knives in a dry place to prevent steel oxidation.
Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the edge.
Steel with a higher carbon content offers a long-lasting edge but requires more care than stainless steel. The knife should be oiled regularly, preferably before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia.
Do not use the knife for prying, cutting, or chopping frozen products or hard materials such as bones, squash, and the like. The blade can chip or break.
Use a quality wooden cutting board.
Regularly sharpen the knife on a sharpening stone, but remember that Japanese knives have a different edge angle, requiring special and finer sharpening stones. You can use, for example, a Japanese sharpening stone KINGor Suehiro.

For more information, see the section knife care.