Sakai Kikumori Kikuzuki – Kiritsuke Petty 135mm

R4,300.00

Sakai Kikumori – Kikuzuki

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 Kikuzuki has a core steel of  Shirogami #2 cladded in soft Iron. Both the core and the Iron cladding on the Kikuzuki is reactive Carbon steel. This knife patinas beautifully but extra care is required when using the knife. We recommend that the knife must be wiped down regularly during use, washed and dried properly after use.

Using a good cutting technique is very important. Make sure your cutting motion is straight up and down with no lateral motion when hitting the cutting board.

 

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.

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