Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that spans over 800 years. This new Aogami Super line offers excellent edge retention, thin grinds, and strong performance for cooks looking for a high-end Japanese petty knife.
The 150mm petty is a versatile utility knife, ideal for trimming proteins, slicing fruit, and handling smaller prep tasks where a gyuto feels too large. The core steel is Aogami Super, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern not only give the knife a rugged, traditional look, but also help with food release. A lightweight octagonal maple handle keeps the knife nimble and comfortable in hand.
This knife is ground thin for high performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon, so it will develop a natural patina with use. Wipe the blade dry during use and wash and dry thoroughly after each session. Do not leave wet or put in the dishwasher. Avoid prolonged contact with acidic foods. Applying a light coat of oil to the edge for storage will help protect it.Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 2.7 oz (75 g) Edge Length: 150 mm Spine Thickness at Heel: 2 mm Blade Height: 30 mm Handle: Octagonal Maple Photos by Gustavo Bermudez
The 150mm petty is a versatile utility knife, ideal for trimming proteins, slicing fruit, and handling smaller prep tasks where a gyuto feels too large. The core steel is Aogami Super, known for exceptional sharpness and long edge life, clad in stainless steel to reduce maintenance. The kurouchi finish and hammered tsuchime pattern not only give the knife a rugged, traditional look, but also help with food release. A lightweight octagonal maple handle keeps the knife nimble and comfortable in hand.
This knife is ground thin for high performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon, so it will develop a natural patina with use. Wipe the blade dry during use and wash and dry thoroughly after each session. Do not leave wet or put in the dishwasher. Avoid prolonged contact with acidic foods. Applying a light coat of oil to the edge for storage will help protect it.
