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SKU: MK#M107-P150VG10
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Miki VG10 35 Layers Damascus Petty knife 150mm (5.91") Black Pakkawood handle

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Beautiful Petty knife made by Japanese Miki Knife Company. With 150mm long, blade made from of stainless Damascus steel, using high-purity steel VG10 as the central core. Western-style black Pakkawood handle.

151 USD
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Beautiful Petty knife made by Japanese Miki Knife Company. With 150mm long, blade made from  of stainless Damascus steel, using high-purity steel VG10 as the central core. Western-style black Pakkawood handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Miki 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 Miki Hamono
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 0/0
Blade Lenth (mm/inch) 150/5,91
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 2/0
Blade Thickness above tip (mm/inch) 2/0
Blade Steel / Core steel VG10
Blade Core Hardness 59-60HRC
Blade Construction / Structure Damascus
Knife Handle Material Black Pakkawood
Handle Bolster Yes
Handle style Western
Total Knife Weight (g/Oz) 0/0
Hand-sharpened Yes
Place of Origin Hyogo 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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