Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese RosewoodSeido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
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Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood

$485.00 NZD
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Seido "Aomori" Ginsan Tsuchime Petty 135mm - Siamese Rosewood
$485.00 NZD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Ginsan Core, Stainless Kurouchi Tsuchime Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Petty
Blade Material
Ginsan Core, Stainless Kurouchi Tsuchime Clad
Handle Material
Octagon Siamese Rosewood & Blonde
Bevel
Double Bevel
Edge Length
135mm
Overall Length
265mm
Spine Thickness Heel/Mid
1.9mm/1.8mm
Blade Height @ Heel
31mm
gWeight
76g

An In Depth Look

Blade Type
Blade Type

The Petty is your smaller knife for delicate work. Think mincing garlic, trimming up chicken thighs or meats, skinning fruit, and just about anything else the Bunka or Gyuto is too large for. It's an essential part of your knife range and we use ours almost daily.

Steel Type
Steel Type Read

SG2 is considered by many as the best knifemaking steel in Japan. It gives all the benefits of carbon steel (very long edge retention, general ease of sharpening) without the carbon steel stresses of maintenance. It'll hold an edge for a long time, and can quickly and easily be refreshed on a whetstone or ceramic honing steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Seido

Seido
Seido is a signature range developed by Sam and Ben of Chef’s Edge, created through close collaboration with skilled artisans from across Japan’s most respected knifemaking regions. Each knife in the Seido lineup is built around a simple philosophy: combine the finest Japanese steels with thoughtful, performance-driven design, informed by direct feedback from thousands of Chef’s Edge customers.

Seido is more than a collection, it’s the result of years of listening, refining, and working with the very best of Japan’s blade-making community to offer tools that are beautiful, functional, and truly built for the kitchen.
Shop Seido →

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