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Home | Japanese Kitchen Knives | Rolin Knives 115mm Petty W2 / 15N20 / Mild Steel Gomai Textured Lignum

Rolin Knives 115mm Petty W2 / 15N20 / Mild Steel Gomai Textured Lignum Vitae Copper Ferrule W Cedar

€509,31
€509,31
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Hand-forged petty featuring a 5-layered oil-quenched GoMai blade using mild steel and 15N20-clad W2 core. The blade has a wide bevel grind and a strong distal taper, making it capable of a very smooth cut. The octagonal wa-handle is made from textrured lignum vitae with a hand-peened brass ferrule. Knife is fit with a cedar saya with copper pin.

All aspects of this knife were meticulously forged, treated, ground, machined, worked, shaped, and fit with an incredible amount of detail and intention by Nick Rolin. Originally from the Bay Area, Nick's blade shapes and styles are inspired by his years as a fine-dining line cook that preceded his time spent in NYC as a bartender after earning a degree in Sustainable Agriculture from UCSC. After a weekend knife-making class in 2016, Nick began making knives for friends, and the eventual demand led to returning to the Bay Area in 2022 to make knives full-time.


Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length:
Total Length: 230mm
Edge Length: 105mm
Heel Height: 38mm
Spine Thickness: 2.17mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: W2
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Copper Ferrule W Cedar

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Fine - Japanese Double Bevel

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
9.99
Sample product 2
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Sample product 12
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Sample product 13
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Sample product 14
9.99

W2

Carbon (C): 0.85–1.15% | Manganese (Mn): 0.25–0.45% | Silicon (Si): 0.10–0.35% | Vanadium (V): 0.15–0.35%

W2 is a simple high‑carbon tool steel prized for hamon formation, fine edges, and easy sharpening. Commonly ~60–64 HRC, it takes a blazing sharp edge but is fully reactive and less stainless than 1095. Great for Japanese‑style knives and custom hamon work.

About Rolin Knives


Rolin Knives is the work of Nick Rolin, an independent American bladesmith working in San Francisco. He's known for his complexly ground high-performance kitchen knives. Working in small batches, Nick forges or laminates his own steels and carefully heat-treats, grinds, and finishes each blade himself. His knives are appreciated for their laser-like cutting ability, clean finishes, and sculpted wa-style handles. With a strong Japanese influence and an uncompromising attention to geometry and balance, Rolin Knives offer professional-level performance for cooks who value handcrafted precision.

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