Sakai Genkichi Warikomi White steel 3 Petty knife 150mm (4.8) Magnolia Wood with Negoro-Nuri Urushi Lacque
This "OLD SCHOOL" Petty knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture, Japan. 150mm long blades are hand-forged in the Japanese traditional method "Warikomi" (Inserted hard steel between softer) using Hitachi White steel 3 (Shirogami #3) carbon steel as a core.
Out of the box, the knife is super sharp and has a great finish. The website is incredibly user-friendly, and once an order is placed, it is delivered promptly.
Log in to leave a review.
This "OLD SCHOOL" Petty knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 150mm long blades are hand-forged in the Japanese traditional method "Warikomi" (Inserted hard steel between softer) using Hitachi White steel 3 (Shirogami #3) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Negoro-Nuri Urushi finished. This resin-finished provides excellent non-slip, waterproof, and antibacterial properties to the handle. The perfect blade shape and Hitachi White steel 3 (Shirogami #3) 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 Style||Modern Japanese Kniwes|
|Blade Bevel Grind||Double-edged|
|Total Knife Lenth (mm/inch)||275/10.90|
|Blade Lenth (mm/inch)||150/6.00|
|Blade Height at Base/Heel (mm/inch)||31/1.22|
|Blade Thickness above heel (mm/inch)||2/0.0787402|
|Blade Thickness above tip (mm/inch)||1/0.0393701|
|Blade Steel / Core steel||White steel 3|
|Blade Core Hardness||60-61HRC|
|Blade Construction / Structure||Warikomi / Inserted core steel|
|Blade Cladding Steel||Carbon steel|
|Knife Handle Material||Magnolia Wood lacquer with Negoro-Nuri Urushi|
|Total Knife Weight (g/Oz)||71/2.50|
|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.