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Home | Japanese Kitchen Knives | Rolin Knives Petty - 52100 Steel, Blackwood & Yew Handle

Rolin Knives 175mm Gyuto — 52100 Steel, Blackwood & Yew Handle (no saya)

Rolin Knives 175mm Gyuto — 52100 Steel, Blackwood & Yew Handle (no saya)

Name: Rolin Knives 175mm Gyuto — 52100 Steel, Blackwood & Yew Handle (no saya)
Brand: Rolin Knives
SKU: ROLIN67
Price: 430.0 USD
Availability: InStock

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$430.00

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$430.00

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Product Description

Hand-forged petty knife from Rolin Knives in 52100 carbon steel. Approximate hardness: 62 HRC.

The handle is African Blackwood and yew.

Blade type: Petty
Steel: 52100
Approx. HRC: 62
Handle: Blackwood, yew

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.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Carbon Steel

Reactive blade.

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.

Specifications

Total Length: 305mm
Edge Length: 176mm
Heel Height: 40mm
Spine Thickness: 3.65mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: 52100
Steel Hardness (HRC): 62
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Blackwood & Yew Handle

Care Guide

This is a reactive carbon steel knife.
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.
Use only on a quality wooden cutting board.
Do not use on hard surfaces like bamboo or plates.
Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

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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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.