Sakai Kikumori – Blue 1 Damascus Petty


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. They have recently started producing custom orders specific to the needs of professional chefs and anyone who desires cutlery that is a cut above the rest whilst preserving their renowned heritage and brand.
The kikumori Petty is constructed using a core steel of Blue #1, a high carbon steel well known for its edge retention abilities and ease of sharpening. The blade is heat treated to 64 HRC, making it an incredibly hard blade capable of holding very fine, surgically sharp edges for prolonged periods of time. The core steel is cladded in softer Iron with a Damascus finish and the handle is made from Ho Wood 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.

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. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • 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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