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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.
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Sakai Takayuki Petty Knife 120 mm (4.7") / 150 mm (5.9") INOX Pro Molybdenum Stainless Steel
$89.00 - $99.00
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.
Petty Knife
Blade Material: INOX Pro Stainless Steel
Blade Length: 120 mm (4.7") / 150 mm (5.9")
Edge Type: Double Bevel
Handle: Stainless Steel
Weight: 89 / 96 g
Blade Width: 27 / 30 mm
Blade Thickness: 2 / 2 mm
Handle Length: 110 / 115 mm
Handle Thickness: 25 / 25 mm
Blade Width: 27 / 30 mm
Blade Thickness: 2 / 2 mm
Handle Length: 110 / 115 mm
Handle Thickness: 25 / 25 mm
The high-quality Japanese stainless steel called "INOX" which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen knife that is superior in hygiene and prevents the propagation of bacteria that can cause food poisoning.
It can be used widely from home to all the way to professionals. 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: INOX, Molybdenum, Petty, Stainless Steel, Western Style
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