The Tanaka Sekiso 135mm petty knife is the smallest in Tanakaís Damascus line, and its blade profile is that of a miniature gyuto. With a core steel of Aogami #2 (also known as blue paper #2), and a ductile iron cladding, this knife is easier on sharpening stones than a mono steel blade, and will patina differently on the two different materials. These knives are very well ground, as the blades are incredibly thin, yet stiff, and with a very nice convex. Tanaka knives tend to come out of the box with a very sharp edge, and the hand carved kanji have an almost graffiti like quality about them. Being so thin, the knife is also extremely lightweight, and goes through veggies and meats with very little muss or fuss.
The handles on the Sekiso line are ho wood and D-shaped for right-handed users (most lefties have no issues with the handle shape) and have a buffalo horn ferrule. The handles are very lightweight, and lend to the knifeís overall svelte feel in hand. These knives are 100% reactive so the iron cladding and the carbon steel core should be washed and dried after each use.
Be sure to watch Steveís video if you are interested in any of the Sekiso knives.
Weight: 1.8 ounces
Blade Length: 140 mm (5.5")
Overall Length: 265 mm (10.5")
Thickness at Heel: 2.1 mm
Blade Height: 30.5 mm
5The perfect petty knife, August 23, 2017
Posted By: James
Of my eleven or so J-knives, this is one I would replace toot-sweet if I lost or damaged it. It is a featherweight and the length is perfect. Gets sharp, stays sharp, the finish is nice, and it pretty much chops and cuts anything I've thrown at it. Highly recommended....
5Attractive knife and solid performer, March 7, 2017
Posted By: zapatodefuego
I usually don't care for damascus unless its done like a Tanaka. The pattern is visible but it isn't overly dramatic and patinas well.
As for performance, I have no complaints. This is a very thin and light knife which is perfect for delicate work. One of the tasks it performs best, better than any other knife I've had, is separating broccoli and cauliflower florets off the stalk - not something you really think about until you use a knife like this. Board clearance has never been an issue for me and this is knife I use both on the board and in the hand. I also don't treat it very well but it has unflinchingly withstood the abuse.
One complaint I have is the knife has a square spine, as opposed to having a rounded one. My understanding is that this style is more common in eastern markets so I can't detract a star for that. Whether or not this is true, the spine can be rounded home on a stone so it's still not a significant issue.
I like this knife. Had it a couple of months now, and am extremely pleased with this selection. OOTB was fairly sharp, but a couple of stops really made the edge shine. Have used the knife extensively in meal prep just about every night, and it is just now starting to take on a patina. Finally have to touch up the edge on a stone after using nothing but a balsa and cowhide strop since it was new. Handle/ferrule fit leaves a little to be desired, but does not affect function. All in all, I like it. Just watch the point, IT IS Sharp and hurts if you get too close.
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