- Description
-
- Specifications
- Use & Care
This stunning petty is 100% hand forged out of White #2, and meticulously completed entirely in house by a team of Sakai's most talented young blacksmiths and craftsmen. Sanpo is a Buddhist name - meaning three treasures. It refers to steel, fire and water, the key ingredients in knife crafting.
The Sanpo petty features excellent edge retention, high end fit and finish, hand sharpened blade and beautiful Wenge wa-handle.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables. The paring knife is slightly smaller and great for peeling and small detail work.
| Handle material | Wenge |
| Blade length | 150 mm (5.9") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Weight | 90 grams |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
This stunning petty is 100% hand forged out of White #2, and meticulously completed entirely in house by a team of Sakai's most talented young blacksmiths and craftsmen. Sanpo is a Buddhist name - meaning three treasures. It refers to steel, fire and water, the key ingredients in knife crafting.
The Sanpo petty features excellent edge retention, high end fit and finish, hand sharpened blade and beautiful Wenge wa-handle.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables. The paring knife is slightly smaller and great for peeling and small detail work.
Specifications
| Handle material | Wenge |
| Blade length | 150 mm (5.9") |
| Thickness at spine | 2.3 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Weight | 90 grams |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives