Product detailed description
Japanese Petty/Utility Slicing Knife Hokiyama Sakon Bokusui ROU-Wave
Extremely sharp Japanese Petty knife made of damascus steel with impressive design and highest quality. The Petty is a Japanese knife that is used for various tasks in the kitchen, such as cleaning and cutting smaller fruits, vegetables, cheese and other small foods. It is a versatile knife that is popular for its versatility and precision. Petty usually has a shorter blade than other Japanese knives, with blade lengths typically between 8-15 cm.
The blade is wide, with a straight or slightly curved edge, allowing precise cutting and cleaning of food. The edge of the Petty knife blade can be double-sided or single-sided, depending on the specific model. The Petty is the ideal knife for detailed work in the kitchen, such as trimming fruit and vegetables, slicing cheese, cleaning meat or making fine cuts. Thanks to its smaller size and precision blade, it is suitable for cooks who value precision and detail in food preparation. It is also popular among home cooks looking for a versatile knife for a variety of kitchen tasks.
We recommend purchasing a sheath or blade protector for the knife.
Petty knife parameters:
| Total length: |
285 mm |
| Blade length: |
150 mm |
| Handle length: |
120 mm |
| Weight: |
80 g |
#ShowMore#
Damascus knives Hokiyama Sakon Bokusui ROU-Wave with a very distinctive 32-layer Damascus pattern that enriches the visual aspect of the blade - this pattern is unique to each knife and cannot be imitated. The damask pattern is partly rounded and partly curved, hence the name"swirling damask". Like a fingerprint, no two blades are the same. The entire blade is polished to a mirror shine. You can see yourself in it! At the very edge, you can notice a distinctive curved line (matt finish) that runs the entire length of the blade. This is the line between the core and the 32 softer, outer layers of steel that serve as additional protection for the steel core. Such a sandwich of harder core steel and softer outer steel is called san-mai clad. This is how most of today's Japanese knives are made.
The heart (core) of this knife is made of Aichi AUS-10 stainless steel, with a hardness of around 62 HRC. Due to its high chromium (Cr) content, AUS-10 resists corrosion very well. The octagon handle of these knives is made of varnished oak wood.
|
Do you need some advice?
We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00!
|
Recommendations and maintenance
 Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.- Do not use the knife as a crowbar and avoid bending it.
- Do not use the knife to cut hard and frozen foods. You may break the blade or break off part of it.
|
- Protect the knife and its blade from falling or impact.
- If you know that you will not need the knife for a long time, it is advisable to coat it with oil and wrap it in a cloth or newspaper.
- Store the knife in a safe place and keep it away from children!
|
|
Attention
Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly.
|
Sharpening a kitchen knife
We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% confident in your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.
Cleaning the kitchen knife:
Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully inspected. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.
Additional parameters
All parameters
Hokiyama is a Japanese company specializing in the production of high quality kitchen knives and cutting tools. Based in the city of Tosa in Kochi Prefecture, the company has a rich history dating back to 1919, combining traditional Japanese blacksmithing techniques with modern technology to create knives that are prized by professional chefs and home cooking enthusiasts alike.
#showmore#
History and tradition
Hokiyama Hamono (鋒山刃物) was founded in 1919 and has since built a strong reputation for knife making. The Tosa region is known for its long tradition of blacksmithing and sword making, which is reflected in the craftsmanship of Hokiyama products.
Products
The company offers a wide range of kitchen knives and tools:
- Traditional Japanese knives: Types such as Santoku, Gyuto, Nakiri, Deba and others designed for specific cooking tasks.
- Damascene knives: Knives with blades made of Damascene steel, known for its strength and distinctive pattern.
- Special lines: A collection of knives created in collaboration with master blacksmiths or designers, combining aesthetics with functionality.
Technology and craft
Hokiyama employs advanced manufacturing techniques while maintaining traditional hand craftsmanship at key stages of production:
- Material selection: They use high quality steels such as VG10, and other special alloys for optimum sharpness and durability.
- Heat treatment: Precise temperature control during hardening ensures ideal blade hardness.
- Hand sharpening and polishing: Experienced craftsmen hand sharpen and polish blades for maximum sharpness and aesthetic appearance.
Design and ergonomics
Hokiyama knife handles are designed for a comfortable and secure grip:
- Handle materials: Traditional woods such as magnolia or ebony are used, as well as modern, moisture-resistant synthetic materials.
- Ergonomic shape: Handles are shaped to minimize hand fatigue during prolonged use.
Commitment to sustainability
The company strives to minimize the environmental impact of its production:
- Efficient use of materials: Optimization of production processes to reduce waste.
- Eco-friendly practices: Implementation of environmentally friendly methods within production and packaging.
International recognition
Hokiyama exports its knives worldwide and has gained recognition for:
- Quality: High level of craftsmanship and product reliability.
- Innovation: Combining traditional techniques with modern design and technology.
- Customer service: Support and advice to customers on the care and maintenance of their knives.
