Sakai Takayuki 45 Layer Damascus Wa Petty 150mm (5.9")
Sakai Takayuki 45 Layer Damascus Wa Petty 150mm (5.9")

Sakai Takayuki

Sakai Takayuki 45 Layer Damascus Wa Petty 150mm (5.9")

$132.00
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Sakai Takayuki 45 layer  Damascus

Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchimi finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.

Why we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.

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.

Handle material Walnut
Blade length 150 mm (5.9")
Thickness at spine 1.8 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60
Bevel / Edge Double (50/50)

  • 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

Sakai Takayuki 45 layer  Damascus

Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchimi finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.

Why we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.

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.

Specifications

Handle material Walnut
Blade length 150 mm (5.9")
Thickness at spine 1.8 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60
Bevel / Edge Double (50/50)

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