Sometimes called a utility knife, a Petty knife is a smaller version of Chef’s knife but is bigger than a paring knife. Thanks to its blade size, the Petty fits in small places that require more dexterity than bigger Chef’s knives while handling bigger jobs than a paring knife can take care of.
Its incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables. As well as for handling bigger tasks acting as a small versatile Chefs knife.
It is an ideal alternative to Gyuto and Santoku for people with smaller hands. Its 45 degree angled double bevel makes it perfect for both left and right-handed use. The Petty will make food preparation more efficient and enjoyable. A knife as unique and everlasting as the memories you will create using it.
The blade in this Japanese Santoku knife is designed to make cooking more enjoyable as cutting through produce will become an effortless task.
The blade is handcrafted by skilled Japanese blacksmiths in Sakai, Japan with premium Japanese VG10 stainless steel. VG10 is a stainless steel with a high carbon content, making it harder than most stainless steel types. With VG10, you get the hardness of a carbon steel but the corrosion resistance of stainless. Hence, VG10 steel offers an excellent balance between toughness, durability, and a razor sharpness.
The blade has a Rockwell Hardness rating (HRC) of 62 which means the edge stays noticeably sharper for a longer time. This means you won’t have to worry about sharpening it often. It is forged with 46 layers of Damascus steel which is legendary for its plasticity, hardness and distinctive patterns. The blade will allow foods to be easily and promptly cut with precision.
The beautiful handle is made with extremely limited European maple burl in Natural Brown and feature a subtle copper ring under the oak bog wood kakumaki (collar of the handle).
The wood has to be dried for two years before it undergoes the process of stabilisation. This ensures the wood is completely waterproof to avoid bacteria growth and is able to last generations.
The knife’s kakumaki (collar) is made with oak bog wood. A wood ranging from 2,500 to 5,000 years in age. Its age and living conditions give it a unique character and rich natural colour variation determined by its age. Giving you a knife with a rich history.
The stabilised premium-cut maple burl is shaped into an octagonal shaped ambidextrous handle to give you a firm grip on the knife. Not only is the handle aesthetically pleasing, it is also perfectly balanced, light and comfortable. This allows for maximum precision and more controlled movements during use.
All Sakai Kyuba knives come in a handcrafted, minimalist European Oak wooden box with a delicate waxed finish. The box is wrapped in a Japana signature illustration strip presenting the Onna Bugeisha – Japanese female warriors.