This is the smallest knife in the Sentan nashiji line, and for many cooks it quickly becomes the one they reach for most. Sentan, a coined name that means forged a thousand times, reflects the patient work behind every knife in the line. The cutting core is a Japanese tool steel built on high carbon and high chromium, the same family of steel trusted for industrial dies and punches. The chromium carbides it forms give the edge real staying power, molybdenum and vanadium add toughness, and the high chromium content makes it semi-stainless and much easier to live with than carbon steel.
The Sentan Semi-Stainless Nashiji Petty 120mm with blue ferrule has a 121 mm blade, a 29 mm height, and a thin 2 mm spine, so it moves easily through shallots, strawberries, garlic, and garnish work. San mai construction wraps the hard core in stainless cladding with a nashiji (pear skin) finish, leaving a clean line of exposed core steel at the edge. An olive wood handle and blue acrylic ferrule keep it comfortable and good looking, and the spine and choil are polished for a smooth grip. At 61 HRC, the edge lasts and still sharpens up nicely on whetstones.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. The core steel is semi-stainless and may develop a light patina over time, which is normal and does not affect performance.
The Sentan Semi-Stainless Nashiji Petty 120mm with blue ferrule has a 121 mm blade, a 29 mm height, and a thin 2 mm spine, so it moves easily through shallots, strawberries, garlic, and garnish work. San mai construction wraps the hard core in stainless cladding with a nashiji (pear skin) finish, leaving a clean line of exposed core steel at the edge. An olive wood handle and blue acrylic ferrule keep it comfortable and good looking, and the spine and choil are polished for a smooth grip. At 61 HRC, the edge lasts and still sharpens up nicely on whetstones.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. The core steel is semi-stainless and may develop a light patina over time, which is normal and does not affect performance.
- Brand: Sentan
- Construction: San Mai
- Edge Steel: Japanese High-Carbon, High-Chromium Semi-Stainless Tool Steel
- Cladding: Stainless Steel
- Finish: Nashiji (Pear Skin)
- Handle: Olive Wood
- Ferrule: Blue Acrylic
- Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
- Weight: 2.1 oz (60 g)
- Blade Length: 121 mm
- Total Length: 239 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 29 mm
- Edge Steel Hardness: HRC 61
- Edge Grind: 50/50
- Spine and Choil: Polished
