The 150mm petty is the most versatile utility knife in the TK lineup, long enough for real prep work and precise enough for in-hand tasks, filleting smaller fish, breaking down boneless chicken breasts, and any job that needs a nimble blade in close control. The TK semi-stainless mono steel construction keeps the grind even and the edge profile clean from heel to tip.
Kanehide makes these knives in Seki City, Japan, and the fit and finish reflect a manufacturer that takes quality seriously even at an accessible price point. The black pakka wood western handle is durable and comfortable, and the double bevel even grind suits both right and left handed cooks.
What Customers Are Saying: Three reviewers, excellent feedback. One calls this a razor - extremely sharp for filleting boneless skinless chicken, and the best knife they have ever used for that task even compared to more expensive knives. Another who bought it as part of a TK set says all three knives in the line have a comfortable handle, good balance, and most importantly, stay sharp through extended use. A note worth knowing: like all TK knives, this one prefers to be wiped and dried, and one reviewer confirms a bit of tarnishing from sitting in a wet sink, easily removed with a rust eraser.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Kanehide makes these knives in Seki City, Japan, and the fit and finish reflect a manufacturer that takes quality seriously even at an accessible price point. The black pakka wood western handle is durable and comfortable, and the double bevel even grind suits both right and left handed cooks.
What Customers Are Saying: Three reviewers, excellent feedback. One calls this a razor - extremely sharp for filleting boneless skinless chicken, and the best knife they have ever used for that task even compared to more expensive knives. Another who bought it as part of a TK set says all three knives in the line have a comfortable handle, good balance, and most importantly, stay sharp through extended use. A note worth knowing: like all TK knives, this one prefers to be wiped and dried, and one reviewer confirms a bit of tarnishing from sitting in a wet sink, easily removed with a rust eraser.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
- Maker: Kanehide
- Location: Seki City, Japan
- Steel: TK Semi-Stainless
- Construction: Mono Steel
- Edge Grind: Double Bevel
- HRC: 61
- Handle: Black Pakka Wood, Western
- Weight: 3.0 oz (84 g)
- Blade Length: 149 mm
- Total Length: 262 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 30 mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Like a Razor Kanehide TK Petty 150mmPosted By: Troy C. - verified customer
6 people found this review helpful
May be not perfect but darn near.
Pretty sharp OOB and with 6K finish, sharpness almost rivals Taketa Aogami Nakiri.
Sharp enough to slide through fresh carrot instead of sort of splitting it.
Blade is somewhat delicate which is understandable at this sharpness. While cutting a hard nectarine, the seed in the core was scraped with somewhat moderate pressure. Upon close inspection with magnifying glass on the blade, I noticed there were couple of micro dents (or bends) where the blade scraped the seed. Which was corrected easily with a few run on 1k/6k stone. If it was Aogami steel, like Takeda Nakiri, it would been a chip which would been little more time consuming to fix. Great utility knife and I prefer this over Shun premiere utility knife I ended up returning. Love it!!!
6 people found this review helpful
May be not perfect but darn near.
Pretty sharp OOB and with 6K finish, sharpness almost rivals Taketa Aogami Nakiri.
Sharp enough to slide through fresh carrot instead of sort of splitting it.
Blade is somewhat delicate which is understandable at this sharpness. While cutting a hard nectarine, the seed in the core was scraped with somewhat moderate pressure. Upon close inspection with magnifying glass on the blade, I noticed there were couple of micro dents (or bends) where the blade scraped the seed. Which was corrected easily with a few run on 1k/6k stone. If it was Aogami steel, like Takeda Nakiri, it would been a chip which would been little more time consuming to fix. Great utility knife and I prefer this over Shun premiere utility knife I ended up returning. Love it!!!
Nimble and precisePosted By: James Dricker - verified customer
5 people found this review helpful
This knife is just the right size for peeling melons, chopping onions, slicing cucumber, and filleting fish. It is the same length as my Victronex filet knife, and is now replacing it. It retains a super sharp edge and the thin blade lets me turn like a figure skater on ice. I find I'm using this more than any other knife in my arsenal.
5 people found this review helpful
This knife is just the right size for peeling melons, chopping onions, slicing cucumber, and filleting fish. It is the same length as my Victronex filet knife, and is now replacing it. It retains a super sharp edge and the thin blade lets me turn like a figure skater on ice. I find I'm using this more than any other knife in my arsenal.
