Additional information
| Knife Shape | Petty |
|---|---|
| Blade Length | 75mm |
| Total length | 200mm |
| Weight | 71g |
| Rockwell Hardness | 61/63 |
| Steel Type | VG10 Stainless steel |
| Handle Material | Black Pollywood |
| Edging | Double Bevel |
Sakai Kikumori – VG10 Hammered Damascus Petty 75mm
R1,800.00
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 Damascus 75mm Petty is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. 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 a western style handle made from Pakka wood and has a stainless steel half bolster. 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, cleave or prise 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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Tojiro Shirogami Mini Deba 120mm
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.
Deba:
The Deba is one of the first knives a sushi chef would use when preparing fish. Mainly used for filleting fish but can also be used for doing some poultry work.
These knives, and a considerable amout of skill on the chefs part, are the reason sushi looks so good and why the fish is cleaned so perfectly. Done properly, the bones will be in one pile with almost no meat on them and the meat will be completely bone-free, perfect fillets.
Most debas are single bevel meaning the knife is ground on one side only and the back side of the knife is flat. Single bevels knives have more acute angles on their edges that excel at cutting softer, thinner product like fish but in return require a different skill set to use and sharpen.
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
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, cleave or prise 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.
Tadafusa HK-Range SET
Tadafusa
Tadafusa was founded in 1948 in Sanjo, Niigata Prefecture. They began by making various tools including sickles, short swords and fishing knives, they have moved to specialize in kitchen knives.
The Blade is made for SLD Steel by Hitachi. The SLD Steel is cladded with Softer Stainless steel.
The handle is made with a semi-charcoaled chestnut wood handle that helps with corrosion and durability.
HRC 60-62
This set includes the following:
Tadafusa HK-4 – Gyuto 210mm
Tadafusa HK-2 – Santoku 170mm
Tadafusa HK-3 – Petty 125 mm
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, cleave or prise 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.
Nigara SG2 – Santoku 180mm
Nigara Knives
Nigara Hamono has been a noted over the years ever since they received official appointment by the Tsugaru Clan more than 350 years ago. Every Since then, there blacksmithing techniques have been passed down through generations. They forge each and every knife by hand and pay upmost attention to detail.
Santoku:
This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 180 mm
Steel Type: SG2
Rockwell Hardness: 63:64
Delivery time: 2 to 4 Working days
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.
Tadafusa SAN – Petty 135mm
Tadafusa
Manufactured in Niigata City, an area famed for producing tools and knives of exceptional quality as well as the finest Sake in Japan, Tadafusa knives spares no expense when it comes the best quality materials and craftsmanship. Their knives offers fantastic performance and ergonomics catering to both home cooks and industry professionals.
The knife constructed using a Blue Paper core steel which is a high end, high carbon steel which can be heat treated to extremely high hardness levels meaning it can take on finer, sharper edges and maintain these edges for prolonged periods of time. The core steel is cladded in softer stainless steel with a rustic Nashiji finish which not only adds to the aesthetic of the blade but also aids in preventing corrosion. Made from thermally treated Chestnut with a black ferrule, the octagonal Wa handle is both comfortable and durable.
Blade Length: 150mm
HRC: 63
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, cleave or prise 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.
Walnut Japanese Knife Stand
These beautifully handcrafted 3 tier knife stand will elevate your displayed knives.
Made from dark walnut with hexagonal pegs, finished in Danish Oil. Made to display 3 knives.
** Knives pictured are not included
Supplier: Slant Wood
https://youtu.be/B4iCDH1LufI
Hoehler Handmade – Chefs Knife
Hoehler Handmade
David Hoehler is a local South African knife Artisan who has been making knives for close to six years and has, up until recently, started making knives full time from his workshop in Sheffield Beach on the North Coast of KZN. David has worked as a professional chef for 8 years and it is for that reason that he has a deep love for kitchen knives thus it becoming his speciality. He uses Sandvik 14c28n stainless steel for his knives which can be heat treated anywhere from 55-62 HRC making it an incredibly versatile steel with great edge retention and corrosion resistant properties.
Yu Kurosaki Shizuku – Santoku 165mm
Yu Kurosaki
Kurosaki-san started as a blacksmith at a very young age, starting working at Takefu knife village at the age of 17 and apprenticed under Hiroshi Kato and Katsushige Anryu and ended up as the youngest master blacksmith at Takefu knife village.
His knives are renowned world wide for there unique look and amazing performance!
Santoku:
This is also a multi-purpose knife, but with a slight vegetable bias. Santoku means ‘Three Virtues’ or ‘To solve Three Problems’. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm – 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.
SG2/R2 Stainless Steel:
SG2 (Super Gold 2 or R2) is a micro carbide powder stainless steel, one of the hardest blade steel in the world, which provides excellent rust resistance and a long-lasting edge and amazing sharpness.
Knife Specifications:
Knife Shape: Santoku
Blade Length: 165mm
Steel Type: SG2/R2 Stainless
Rockwell Hardness: 63
Handle Material: Wa (Japanese) Walnut Handle
https://youtu.be/l60zBSF9qwY
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
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, cleave or prise 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.
Narihira – Petty 150mm
Narihira
Narihira knives are manufactured by Fuji Cutlery Co., Ltd.
The sister company of Tojiro applies advanced construction techniques and modern materials, combined with high quality Japanese quality control to obtain great knives suitable for chefs, home cooks and professionals at a great price.
Petty:
This knife is used for smaller jobs that are done on a cutting board. Perfect for slicing shallots, garlic, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Molybdenum Vanadium Stainless steel:
AUS 8 is a high carbon, 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 to a razor edge but it will dull relatively quickly compared to high-carbon.
Knife Specifications:
Knife Shape: Petty
Blade Length: 150 mm
Steel Type: Molybdenum Vanadium Steel
Rockwell Hardness: 59
Handle Material: Western Handle
Delivery time: 3 to 5 Working days
FREE SHIPPING for orders over R500
We use Payfast and EFT as payment method.
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, cleave or prise 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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