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Kagekiyo VG10 Damascus Petty knife 150mm (6") Wood micarta
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.
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
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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| Knife Type | Petty |
| Brand |
Kagekiyo knives
|
| Knife Style | Modern Japanese Kniwes |
| 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) | 2/0,08 |
| Blade Thickness above tip (mm/inch) | 1,5/0,06 |
| Blade Steel / Core steel | VG10 |
| Blade Core Hardness | 59-60HRC |
| Blade Construction / Structure | Damascus Knives |
| Knife Handle Material | Wood micarta |
| Handle Bolster | No |
| Total Knife Weight (g/Oz) | 85/3 |
| Hand-sharpened | Yes |
| Place of Origin | Sakai Japan |
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.