Sakai Takayuki Kurokage Wa Petty 150mm (5.9")
Sakai Takayuki Kurokage Wa Petty 150mm (5.9")
Sakai Takayuki Kurokage Wa Petty 150mm (5.9")

Chubo Knives

Sakai Takayuki Kurokage Wa Petty 150mm (5.9")

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Sakai Takayuki Kurokage

Sakai Takayuki’s sleek looking Kurokage line features hammered stainless VG-10 steel blades and a black Teflon coating for exceptional food release. Hand sharpened and finished with a beautiful Wenge, African Hardwood wa-handles and buffalo horn bolsters. These knives are well balanced and hold an excellent edge.

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.

Why we love them: Beautiful aesthetic, great cutting feel and holds a great edge.

 

Handle material Wenge
Blade length 210 mm (8.2")
Thickness at spine 2.2 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 Kurokage

Sakai Takayuki’s sleek looking Kurokage line features hammered stainless VG-10 steel blades and a black Teflon coating for exceptional food release. Hand sharpened and finished with a beautiful Wenge, African Hardwood wa-handles and buffalo horn bolsters. These knives are well balanced and hold an excellent edge.

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.

Why we love them: Beautiful aesthetic, great cutting feel and holds a great edge.

 

Specifications

Handle material Wenge
Blade length 210 mm (8.2")
Thickness at spine 2.2 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