Ashi Hamono was established in 1948 in Sakai City Japan, a major center of traditional knife making. Ashi makes knives utilizing a one piece (rather than forge laminated 2/3 layer blade) or zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality Japanese carbon steel and Swedish stainless steel. Ashi knives have an excellent attention to detail from their forging, grinding, heat treatment and hafting.
Petty knives can fall into several general camps depending on their geometry, narrow ones as small slicers wider ones as small santoku/gyuto which can be used for chopping. Great for cutting smaller items which would be otherwise cut with the tip end of a chef knife, the shorter blade makes for easier precise cutting of small items.
Swedish stainless steel is made from some of the worlds purest iron ore deposits resulting in a steel with a very low contaminate quantity (sulphur and phosphorus being the main ones) Ashi’s superb results with this steel are a result of exceptionally skilled smiths, careful heat treatment and an excellent hand grinding of the blade face and edge. This knife is hardened to HRC 59; a medium to soft Japanese steel hardness it has decent edge life without the brittleness associated with some harder steels, very easy to sharpen, this steel does not hold onto it’s burr. A couple of passes on a fine stone is enough to maintain a razor sharp edge.