Knives and Stones | SKU: KNS-AUS10MONO-PT15-MTL

K&S AUS10 Monosteel Petty 150mm Metal Handle

Name: K&S AUS10 Monosteel Petty 150mm Metal Handle
Brand: Knives and Stones
SKU: KNS-AUS10MONO-PT15-MTL
Price: 100.00 AUD
Availability: InStock

$100.00 $129.95

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	K&S AUS10
Profile	Petty / Utility knife
Bevel Type	Double Bevel
Weight	85 g \| 3.0 oz
Edge Length	152 mm \| 5 63/64″
Heel Height	29 mm \| 1 9/64″
Width @ Heel	1.5 mm \| 1/16″
Width @ Mid	1.3 mm \| 3/64″
Width @ 1cm from Tip	0.6 mm \| 1/32″
Steel	AUS-10 \| Stainless
Blade Construction	Monosteel
Hardness (HRC)	58 - 60
Surface Finish	Migaki
Handle	Special Handle
Region	Other
Best for	Students First-timers Pro chefs

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The K&S AUS10 Series is designed with practicality front and centre—a true no-nonsense workhorse built for demanding, real-world kitchens. This is a budget-friendly line featuring full metal construction, pairing an AUS10 stainless steel blade with a comfortable stainless steel handle for maximum durability and hygiene.

The all-stainless design makes these knives exceptionally tough, corrosion resistant, and easy to clean, ideal for fast-paced environments where time and maintenance matter. One of the standout advantages is that the series is dishwasher safe—a rare feature in Japanese-style knives—though, as expected, this does mean more frequent sharpening to keep the edge at its best.

With no wood, no seams, and no fuss, the AUS10 Mono series is perfectly suited for students, culinary schools, and professional chefs alike. Especially in busy commercial kitchens, these knives shine as reliable, low-maintenance tools that simply get the job done, shift after shift.

Pros	Cons
Budget friendly Easy to look after Ideal for the household	Non-premium steel

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Knives and Stones (K&S)

Established in 2014 and based in Sydney, Australia, Knives and Stones (K&S) is an Australian kitchen knife retailer with international customers. Through close relationships with Japanese blacksmiths, K&S directly imports Japanese kitchen knives.

Founder James Zhang’s Chinese heritage also brings a unique dimension to the business: collaborating with Chinese craftsmen to forge high-performance cleavers using Japanese steels—what James proudly calls “the real deal.”

Founded in 2014 and headquartered in Sydney, Australia, Knives and Stones (K&S) has grown from a small project into a kitchen knife retailer with customers in Australia, the USA, and China. What started as a small business dedicated to sourcing Japanese blades now serves chefs, collectors, and home enthusiasts across three countries.

At the heart of K&S is a personal connection with Japanese blacksmiths. Over the years, we have built relationships with established and new blacksmiths, allowing us to import their knives directly. This not only keeps each knife's origin clear and its craftsmanship intact, but also delivers outstanding value to our customers by removing unnecessary layers between the maker and the end user. K&S stocks both well-known and smaller Japanese knife brands.

Our international outlook is also shaped by founder James Zhang’s Chinese heritage. With a vision to bridge traditions, James has introduced Japanese steel to skilled Chinese makers to create a series of Japanese-steel cleavers. These blades, which James calls “the real deal”, combine Japanese steel with Chinese cooking use.

With physical presence and distribution networks in Australia, the USA, and China, Knives and Stones brings Japanese kitchen knives to customers in those three countries. Whether you’re a professional chef seeking a reliable workhorse, a collector chasing rare masterpieces, or a home cook ready to elevate your craft, K&S is committed to delivering tools that inspire confidence and creativity in the kitchen.

Est. 2014

Website knivesandstones.com.au Instagram @knivesandstones Read more about Knives and Stones (K&S)

Knife details

Profile

Petty

ペティ

Utility knife · Double bevel

Small, slim double-bevel utility knife for peeling, trimming and small board jobs.

AUS-10

Stainless · Aichi

Aichi stainless, 0.95% carbon, 13% chromium, 58–60 HRC. Harder than AUS-8, longer edge.

Construction

Monosteel

モノスチール

One steel throughout · stainless

One steel hardened throughout, no cladding. Tough and simple; a little harder to thin.

Finish

Migaki

Polished satin

Smooth polished surface, satin to soft sheen rather than mirror. Scratches show.

Frequently asked questions

What is a petty knife and when do I need one?

A petty knife is a small Japanese utility knife, typically with a blade between 120mm and 180mm, designed for precision tasks like peeling, trimming, and slicing fruits and vegetables. You need one when your main chef’s knife feels too large for detail work, think deveining shrimp, cutting garnishes, or any in-hand peeling where a bigger blade gets in the way. Its slightly longer and slimmer profile than a Western paring knife gives you more control for intricate cuts without sacrificing the nimble feel you want for small jobs. If you regularly find yourself reaching for a smaller blade for finishing work, a petty fills that gap cleanly.

A petty is not a replacement for a gyuto or santoku. It lacks the blade length and belly for efficient chopping, rocking, or breaking down larger proteins. If your work is mostly bulk prep, like dicing onions or slicing roasts, a petty will feel slow and underpowered. It also won’t handle heavy tasks like splitting bones or prying, so treat it as a precision tool, not an all-rounder.

The petty’s role in a Japanese kitchen is as the smaller counterpart to the gyuto, built for tasks where a full-size blade is clumsy. At Knives and Stones, the petty category covers a range of steels including VG10, White#2, Swedish Steel, VG5, SG2, and MV, from makers like Sakai Takayuki, Masamoto Sohonten, Ryusen, Nigara, Hatsukokoro, and Sentan. Most are double-beveled, and the blade length runs from 120mm to 180mm, which is what gives it that balance of reach and precision. For more on how this fits into your knife kit, see the Knives and Stones Education Centre.

Is AUS-10 good value?

We suggest AUS-10 as a sound stainless for an easy-care first knife, not a budget compromise. Aichi Steel, which makes it, groups AUS-10 with AUS-6M and AUS-8 as the grades that add more carbon, plus vanadium and molybdenum, to improve hardness, wear resistance and tempering resistance.

We stock it in our K&S AUS10 Monosteel line and the Yoshihiro AUS-10 Uzushio Damascus line. Stainless means 10.5% or more chromium and rusts less, the JSSA says, so wash and dry it after use.

Written by Knives & Stones

K&S AUS10 Monosteel Petty 150mm Metal Handle

Availability

Detailed Specifications

Knives and Stones (K&S)

Knife details

Petty

AUS-10

Monosteel

Migaki

Frequently asked questions

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K&S AUS10 Monosteel Petty 150mm Metal Handle

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Crows Nest

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