Sakai Kikumori Nihonko Petty 150mm
Original price was: R1,550.00.R1,317.50Current price is: R1,317.50.
SK Carbon Steel:
SK Carbon Steel reacts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a blade of its hardness. It is easy to sharpen and has good edge retention. SK Carbon is still reactive and has to be cleaned and dried properly after use. Wipe the blade regularly on a damp towel when cutting high acidic food.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
In stock
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.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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