Sakai Kikumori OHA Nashiji Petty 150mm

Trimming a chicken breast, removing the core from a strawberry or finely slicing a shallot can feel awkward with a full-sized chef’s knife. The Sakai Kikumori OHA Nashiji Petty 150mm gives you a smaller, more manageable blade for these jobs, helping you work neatly around ingredients and make precise cuts with confidence.

The 150mm length strikes a useful balance. There is enough blade for slicing fruit and small vegetables on the board, while the fine tip gives you control when removing blemishes or trimming fat and sinew from boneless meat. It makes an excellent partner to a Gyuto or Santoku, taking care of the detailed preparation that comes between the larger cutting jobs.

The polished Nashiji finish and warm olive wood handle give this Petty plenty of character. It is the sort of knife that earns its place through the little tasks you do every day, from cutting a lime for a dressing to preparing a quick lunch.

Steel and Construction

The blade features an AUS10 stainless steel core with San Mai construction. San Mai means “three layers”, with the harder cutting steel sandwiched between two softer outer layers. The AUS10 remains exposed along the cutting edge, where its hardness and wear resistance matter most, while the outer layers support the core.

AUS10 is a Japanese stainless steel from Aichi Steel. Carbon allows it to develop the hardness needed for a durable cutting edge, while chromium provides corrosion resistance. Small additions of molybdenum and vanadium contribute to hardness and wear resistance. In the kitchen, that combination offers useful edge retention with straightforward everyday care.

Heat treatment is essential to getting the best from this steel. Hardening develops its resistance to deformation, while tempering reduces brittleness and adjusts the balance between hardness and toughness. Together with careful grinding and sharpening, these processes are central to the appeal of a well-made Japanese knife: a precise cutting edge that makes controlled, delicate work easier.

The polished Nashiji finish adds a bright, textured detail to the upper blade. Nashiji means “pear skin”, referring to its fine, irregular surface. The polish catches the light across this texture, contrasting with the smoother lower blade.

Handle and Feel

The mono olive wood handle has a clean, uninterrupted appearance, with no separate ferrule. Golden tones and darker grain lines bring warmth to the design, and natural variations in the wood give each handle its own character.

Its comfortable shape complements the manageable blade size, making the knife easy to reposition as you move between slicing, trimming and detailed tip work.

Maintenance and Care

• Hand wash and dry thoroughly after use. Do not soak the knife or put it in the dishwasher, as prolonged moisture and heat can damage the wooden handle.
• Use a wooden or suitable plastic chopping board. Avoid bones, frozen food and twisting or prying with the tip. Maintain the edge with a whetstone when needed.

Best for: Precise everyday preparation, trimming boneless meat, preparing fruit and slicing smaller vegetables. An excellent companion to a Gyuto or Santoku.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder.

HRC: 58-59

Made in Japan.

Free shipping on orders over R1,500.