WA Petty Knife 150 mm, Sakai Takayuki VG-10 Kurokage

Product detailed description

Japanese chef's knife WA Petty 150 mm

Stainless steel with Tsuchime hammer pattern with VG10 steel core. Knives from the series Sakai Takayuki Kurokage VG-10 with non-stick "KUROKAGE" surface are coated with fluorine resin. This superior technology prevents the sliced ingredients from sticking to the blade, while achieving an extremely smooth knife surface. KUROKAGE is a surprisingly more advanced technology than the design of the well-known MAC Non-Stick Coating knives. That's because the hammered, concave-convex texture on the blade promotes non-stick performance and because the blade core is made from premium VG10 stainless steel with a hardness of 60-61 HRC, which provides superior edge retention better than the common chromoly stainless steel of MAC knives. The bolster is made of water buffalo horn.

The Petty knife with a blade length of 150 mm is suitable for slicing, slicing, peeling and decorating fruits and vegetables - nothing will be a problem for this unique Japanese-shaped knife. Its size makes it a very agile helper. Each knife is hand-ground and achieves exceptional to extreme sharpness with a high core hardness. The sharpness of the blade ensures minimal liquid leakage and your food will be full of juices and vitamins. Japanese art and new technologies make this knife unique and inimitable. The Petty utility knife in damasteel steel with VG10 core has a perfectly balanced blade with Tsuchime (hammer finish). The surface not only gives the knife a great look, but also prevents the cut material from sticking to the blade.

We recommend buying a sheath or protective cap for the knife.

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WA Petty knife parameters:

Recommendations and maintenance

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.