Sakai Genkichi Kurouchi Warikomi White steel 2 Petty knife 160mm (6.3") Magnolia Wood with Akebono-Nuri Urushi Lacque - Knife-Life - Best Japanese Knife Store
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SKU: SG#02304
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Sakai Genkichi Kurouchi Warikomi White steel 2 Petty knife 160mm (6.3") Magnolia Wood with Akebono-Nuri Urushi Lacque

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This "OLD SCHOOL" Petty knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 160mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard core steel between softer steel) using White steel 2 as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.

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This "OLD SCHOOL" Petty knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 160mm long blades are hand-forged in the Japanese traditional method "Warikomi" (Inserted hard steel between softer) using White steel 2 carbon steel as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished. This resin-finished provides excellent non-slip, waterproof, and antibacterial properties to the handle. The perfect blade shape and White steel 2 as a core will guarantee excellent cutting ability and sharpness but low rust resistance. To prevent corrosion, please wipe the blade to dry after every use. Genkichi Petty knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Petty
Brand Sakai Genkichi
Knife Style Japanese Traditional
Total Knife Lenth (mm/inch) 280/0
Blade Lenth (mm/inch) 160/0
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 White steel 2
Blade Core Hardness 63HRC
Blade Construction / Structure Warikomi/ Inserted core steel
Blade Cladding Steel White steel 2
Knife Handle Material Magnolia Wood lacquer with Akebono-Nuri Urushi
Total Knife Weight (g/Oz) 76/0
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.

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