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SKU: ST#07251-P150AUS10
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Sakai Takayuki 45-layer Damascus AUS10 Petty knife 150mm ( 6 ") Magnolia/Italian resin handle

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Knife Type Petty
Brand Sakai Takayuki
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 0/0
Blade Lenth (mm/inch) 150/6
Blade Height at Base/Heel (mm/inch) 0/0
Blade Thickness above heel (mm/inch) 0/0
Blade Thickness above tip (mm/inch) 0/0
Blade Steel / Core steel AUS10
Blade Core Hardness 59-60HRC
Blade Construction / Structure Damascus
Knife Handle Material Magnolia/Italian resin
Handle Bolster No
Total Knife Weight (g/Oz) 0/0
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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