Sakai Takayuki 45 Layer Damascus Wa Petty 150mm (5.9")
Description
Sakai Takayuki 45 layer Damascus
Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchimi finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.
Why we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
| Handle material | Walnut |
| Blade length | 150 mm (5.9") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Sakai Takayuki 45 layer Damascus
Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchimi finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.
Why we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
| Handle material | Walnut |
| Blade length | 150 mm (5.9") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives