Iseya knives are made under Blacksmith Yoshinori Seto. As one of the higher volume blacksmiths, Iseya produces knives in droves, supplying chefs and home cooks all over the world. These are excellent knives, well made, performing and lasting well for many years.
The 33-layer Damascus steel used is hammered by hand to ensure the strength of the blade. Damascus steel is one of the strongest, sharpest, most durable and precise materials to use in any professional or home kitchen. It has superior edge retention, sharpness, and is stain resistant.
Petty knives are a smaller blade mainly used for slicing or chopping veg, meat, herbs, or perhaps even filleting a fish. A vital knife for when a Gyuto is too big. Blades are the same profile as a Gyuto, but are normally between 120mm and 150mm, with smaller blades also being used for peeling or removing ends off the chopping board.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: