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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.
Sakai Takayuki Kengata Petty Knife Homura Guren Aoniko / Blue Steel #2 150mm (5.9")
$289.00
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.
Kengata Petty Knife
Blade Material: Kurouchi Finish Aoniko (Blue Steel #2) Carbon Steel
Blade Length: 150 mm (5.9")
Edge Type: Double Bevel
Handle: Japanese Style, Oak
Blacksmith: Itsuo Doi
Weight: 97 g
Blade Width: 33 mm
Blade Thickness: 3 mm
Handle Length: 118 mm
Handle Thickness: 22 mm
Blade Width: 33 mm
Blade Thickness: 3 mm
Handle Length: 118 mm
Handle Thickness: 22 mm
The Homura Guren series is handcrafted by Master Blacksmith Mr. Doi. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability. The black hammered finishing method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately. It is a fascinating knife that can be used widely from home to professional. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.
Petty & Paring knives are small utility kitchen knives perfect for small proteins, fruits and vegetables.
Category: Aogami, Blue Steel No. 2, High Carbon, Kurouchi, Petty, Western Style
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