Satoshi Nakagawa Ginsan Petty 150mm Olive Handle
R5,600.00
Satoshi Nakagawa is a premier blacksmith operating in Sakai, Osaka. Having spent decades training under the master Kenichi Shiraki, Nakagawa has become one of the most technically proficient smiths in the region. He is highly regarded for his mastery of water-quenching ( and blades) and his ability to maintain strict carbon-steel performance standards within stainless steel alloys.
Steel & Construction
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Core Steel: Ginsan (Silver #3). A fine-grained stainless steel with high carbon content (). It is engineered to provide the sharpening response and edge aggression of traditional carbon steels while remaining resistant to oxidation.
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Finishing: Migaki (Polished). “Migaki” refers to a blade that has been buffed and polished to a smooth, consistent finish.
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Handle: Olive Wood. A dense, natural hardwood with high oil content. It is featured here in a traditional WA-style (octagonal) shape, which provides a neutral, multi-positional grip.
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Profile: 150mm Petty. Designed for detail work, hand-held peeling, and small-item slicing where a full-sized chef’s knife is inefficient.
Knife Care & Maintenance
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Avoid Lateral Pressure: The edge is ground to a high degree of thinness; twisting or prying will cause chipping.
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Material Constraints: Do not use on bones, pits, or frozen products.
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Cleaning: Hand wash with mild detergent and dry immediately.
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Sharpening: Best maintained on high-quality whetstones. Ginsan responds well to synthetic stones in the 1000–6000 grit range.
MADE IN JAPAN
HRC: 61–62
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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
| Blade Length |
150mm |
|---|---|
| Blade Height |
30mm |
| Edge |
50/50 |
| Handle |
Olive Wood |
| Knife Total Length |
270mm |
| Weight |
78g |
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