Sakai Takayuki 33-layer VG10 Damascus Petty knife 150mm ( 6 ") Keyaki (Japanese Elm) handle - Knife-Life - Best Japanese Knife Store
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SKU: ST#07471-P150VG10
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Sakai Takayuki 33-layer VG10 Damascus Petty knife 150mm ( 6 ") Keyaki (Japanese Elm) handle

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This beautiful Sakai Takayuki 33-layer Damascus Petty knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 150mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core.  This knife's Japanese-style half-rounded octagonal handle is hand-made from Keyaki (Japanese Elm or Japanese zelkova) with mahogany ferrule/bolster.

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This beautiful Sakai Takayuki 33-layer Damascus Petty knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 150mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core.  This knife's Japanese-style half-rounded octagonal handle is hand-made from Keyaki (Japanese Elm or Japanese zelkova) with mahogany ferrule/bolster. Sakai Takayuki Damascus Petty knife is a perfect choice for home "Everyday" cooking and professionals. It is an perfect first knife for people who want to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Petty
Brand Sakai Takayuki
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 285/11.3
Blade Lenth (mm/inch) 150/6
Blade Height at Base/Heel (mm/inch) 29/1.1417329
Blade Thickness above heel (mm/inch) 2/0.0787402
Blade Thickness above tip (mm/inch) 2/0.0787402
Blade Steel / Core steel VG10
Blade Core Hardness 60-61HRC
Blade Construction / Structure Damascus
Knife Handle Material Keyaki (Japanese Elm)
Handle Bolster No
Total Knife Weight (g/Oz) 81/2.857194
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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