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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Kaneshige Hamono 10A Nickel Damascus 67 Layer Petty Knife 150 mm (5.9")
$159.00
This knife is made by Kaneshige Hamono in Sakai city which is one of the biggest knife producing area in Japan. Experience the quality of a sakai-made blade with the Kaneshige Hamono 10A Nickel Damascus Paring Knife. This razor-sharp knife features a magnificent 67-layer nickel-damascus construction, with a hardness of 58-60 HRC and an 150 mm (5.9") blade. Delivering superior performance with remarkable precision, it's an ideal tool for detailed cutting and slicing.
Ideal for: Slicing and dicing.
Useful on food types: Small proteins as well as small to medium fruits and vegetables including apples, oranges, carrots, broccoli, and garlic.
Damascus 67 Layer (AUS-10A stainless steel core)
150 mm (5.9") Petty Knife
Magnolia Handle with buffalo-horn ring
Weight: 69 g
Blade Width: 27 mm
Blade Thickness: 2 mm
Handle Length: 130 mm
Handle Thickness: 22 mm
Blade Thickness: 2 mm
Handle Length: 130 mm
Handle Thickness: 22 mm
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Petty & Paring knives are small utility kitchen knives perfect for small proteins, fruits and vegetables.
Category: AUS-10, Damascus, Japanese Style, Paring, Petty, Stainless Steel
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