Kagekiyo VG10 Damascus Petty knife 150mm (6") Wood micarta - Knife-Life - Best Japanese Knife Store
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SKU: BB#75511-P150VG10
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Kagekiyo VG10 Damascus Petty knife 150mm (6") Wood micarta

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Baba Hamono Kagekiyo Petty knife is a high-end handcrafted knife made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 150mm long, blade made from beautiful stainless Damascus steel, using high-purity steel VG10 as the central core. Japanese-style wood micarta handle.

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This is my first Japanese
5
08/04/2021

This is my first knife with a Japanese handle. It has a fantastic feel to it and is quite sharp. Loving it.

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Baba Hamono Kagekiyo Petty knife is a high-end handcrafted knife made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 150mm long, blade made from beautiful stainless Damascus steel, using high-purity steel VG10 as the central core. Japanese-style wood micarta handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Kagekiyo Petty knife is a perfect choice for home "Everyday" cooking, and it is an excellent first knife for people who wants to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns

Knife Type Petty
Brand Kagekiyo knives
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 272/10,71
Blade Lenth (mm/inch) 150/6
Blade Height at Base/Heel (mm/inch) 29/1,15
Blade Thickness above heel (mm/inch) 2/0
Blade Thickness above tip (mm/inch) 1,5/0
Blade Steel / Core steel VG10
Blade Core Hardness 59-60HRC
Blade Construction / Structure Damascus
Knife Handle Material Wood micarta
Handle Bolster No
Total Knife Weight (g/Oz) 85/3
Hand-sharpened Yes
Place of Origin Sakai Japan
Japanese Petty knife (in English "Petty"-small; in French "Petit"-small) is a small all-around knife with a design that resembles Gyuto knife, but with shorter and narrower blades. Petty knife in the kitchen can do almost anything: cutting, shredding meat and fish, vegetables, fruits, herbs, meat, fish, poultry! One of the "must-have" knives. Petty knife blade length usually ranges from 120-180mm (most popular 150mm), with a width of 26-38mm and a thickness of 1.3-1.8mm. The handle can be as Western same as Japanese style.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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