Masakage Kiri – Damascus Petty
R2,850.00
Masakage Kiri
The Masakage Kiri knives are hand-forged from VG10-High Carbon stainless steel. The VG10 Core is laminated with 49-Layer Damascus.
This 150mm Petty has great balance, overall feel and amazing overall fit and finish. The Masakage Kiri line is forged by Yoshimi Kato a well known blacksmith from Echizen, Japan.
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Out of stock
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Sakai Kikumori Nami – AUS10 Damascus Petty 135mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The Nami Petty is constructed using a core steel of AUS-10, a stainless steel with a high carbon content that is easy to sharpen and will hold a sharper edge for longer periods of time. AUS-10 is hard yet flexible making it a good compromise between edge retention and durability. The core steel is cladded in softer stainless steel with a mirror Damascus finish giving this blade its striking appearance.
Its fitted with a beautiful Octagonal Oak Handle finished with Black Japanese lacquer. The knife is light and very well balanced.
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sakai Kikumori SW Petty 150mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The SW Series from Sakai Kikumori is machine forged with Swedish stainless steel. Swedish stainless are poplular with Japanese knife manufactures and blacksmiths due to their predictable nature and fine grain structure after heat treatment. They hold a great edge and can be sharpen super sharp with ease.
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sakai Kikumori AUS10 – Wa-Petty 150mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The Kikumori AUS10 150mm Wa-Petty is constructed using a core steel of AUS-10, a stainless steel with a high carbon content that is easy to sharpen and will hold a sharper edge for longer periods of time. AUS-10 is hard yet flexible making it a good compromise between edge retention and durability. The core steel is cladded in softer stainless steel with a polished hammered and Damascus finish giving this blade its striking appearance and aids in further preventing corrosion. The handle is octagonal in shape made from magnolia with a buffalo horn ferrule. The petty, often referred to as a utility knife is a smaller knife used for delicate tasks such as cutting herbs as well as smaller fruits and vegetables.
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Tojiro Color Series Petty 120mm
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied.
Tojiro is exclusively distributed in South Africa by Kitchen Samurai.
The Tojiro Color series is made from Molybdenum Vanadium steel. It is a low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
It has added Vanadium to give the steel more hardness. This steel is very easy to sharpen but it will dull relatively quickly compared to high-carbon steel.
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Tojiro DP 90mm Pairing knife
Tojiro Knives
Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.
As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sakai Takayuki INOX – Petty 150mm
Sakai Takayuki
Sakai Takayuki was founded in 1947 in Osaka, Japan. The Company has n number of craftsmen who work together to create a large verity of kitchen knives. There knives aren’t only used and loved in Japan but has picked up lots of traction world wide. They make use of inherited techniques while suiting modern times and needs of users.
They also hosts one of the most famous blacksmiths in Japan, Itsuo Doi and built him a factory to produce his amazing pieces of art. The well respected Yamatsuka knife-sharping family is also part of there team.
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Sakai Kikumori Nihonko – Petty 125mm
Sakai Kikumori
With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
The Kikumori Nihonko Gyuto is a mono-steel blade made from SK Carbon Steel. SK Rusts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a blade of HRC 63. The blade is thin and easy to sharpen and will hold edges for respectable periods of time. The handle is a Western Style Handle made from Pakka Wood with a half bolster.
Petty
Petty (Paring/Utility) Knife (ぺティ – pronounced: Petti Naifu). It is said to be derived from French ‘petit’ meaning small or little. The Petty Knife is seen as a small Gyuto making it purposeful for any use in the kitchen.
The petty knife is perfect for smaller working surfaces, cutting smaller sized produce if for users with smaller hands. Its comparison to the Gyuto makes it the ultimate small-sized all-rounder and professional cooks prefer it for its compact size and versatility. It can be used to peel, slice, dice, mince and trim a variety of smaller fruits, vegetables, herbs, garnishes and proteins. It is perfect for light butcher work and delicate tasks such as making precision cuts. The blade profile is well suited for thrust-cutting while the belly allows for rock-cutting.
The Petty knife is generally larger than a Western petty knife. Similar to the Gytuo the Petty knife’s heel to belly is quite flat with a rounded profile to the tip. The sharp, double-bevel edge makes this knife ambidextrous and is the perfect companion in a small kitchen with limited workspace or for users with smaller hands.
Type: Western Style
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
Care Instructions
- Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
- Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
- Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
- Never use this knife to cut frozen food.
- Never twist or cleave the blade.
- Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
- Store knives in a way that the blades will not knock into each other.
- Never transport knives unprotected.
Devon –
This is by far the best utility style knife I’ve ever used. You don’t realise how well balanced it is until you actually cut with it. It makes food prep an absolute pleasure. It is also the most beautiful utility knife I’ve ever owned. Highly recommended!