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Home | Western Kitchen Knives | Blenheim Forge 120mm Petty Iron Clad Aogami 2 Walnut & Copper

Blenheim Forge 120mm Petty Iron Clad Aogami 2 Walnut & Copper

£196.33
£196.33
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Blenheim Forge Classic Range 120mm Petty knife. Aogami 2 carbon steel core with iron damascus acid etched cladding with kurouchi finish. Walnut & Brass octagon handle.

Forged, ground and handles made by hand at the Blenheim Forge works in Peckham South London. Blenheim Forge knives are made with Japanese aogami super tungsten carbon steel and English woods and handle materials.

Their aogami 2 is characterized by a nice sharpenability and good cutting feel and edge life at medium and fine finishes (3000 to 6000+ Japanese grit scale)

 

Brand: Blenheim Forge
Producing Area: Peckham South London
Profile: Petty
Size: 120mm
Blade Type: Wide Bevel Carbon Steel
Steel Type: Iron Clad Aogami 2
Handle Material: Walnut with Copper Ferrule
Total Length: 247mm
Handle Length: 112mm
Handle to Tip Length: 135mm
Height at Heel: 35mm
Edge Length: 124mm
Thickness: 2.1mm
Weight: 112grams
Hand Orientation: Ambidextrous
Saya: *Not Included* Owen Leather Blenheim Forge Classic Range Petty Sheath
HRC:

*Measurements are taken from random sample and each knife may vary

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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