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Sakai Takayuki Nashiji Petty 150mm
Sakai Takayuki Nashiji Petty 150mm
Regular price
$165.00 USD
Regular price
Sale price
$165.00 USD
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Description
The Sakai Takayuki Nashiji VG10 series is a masterpiece of Japanese craftsmanship, designed for precision and durability in the kitchen. Forged in Japan, this knife features a VG-10 steel blade known for its outstanding edge retention, ensuring long-lasting sharpness with every use. The blade is beautifully finished with a distinctive ‘Nashiji’ pear skin pattern, providing both aesthetic appeal and improved cutting performance. Hand-sharpened for unparalleled precision, this knife is razor sharp straight out of the box.
The handle is crafted from high-quality ebony, offering a sleek, sophisticated look and a comfortable, ergonomic design. This special shape ensures a secure grip, making it easier to handle for long periods, providing balance and control with every slice. Whether you’re a professional chef or a passionate home cook, the Sakai Takayuki Nashiji VG10 Knife brings together tradition, performance, and elegance in one exceptional tool.
The handle is crafted from high-quality ebony, offering a sleek, sophisticated look and a comfortable, ergonomic design. This special shape ensures a secure grip, making it easier to handle for long periods, providing balance and control with every slice. Whether you’re a professional chef or a passionate home cook, the Sakai Takayuki Nashiji VG10 Knife brings together tradition, performance, and elegance in one exceptional tool.
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 | Ebony |
| Blade length | 150mm (5.9") |
| Thickness at spine | 2mm |
| Thickness at tip | 1.3mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
| Blade Height | 30mm |
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
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