Sakai Takayuki Damascus Petty

A petty knife is essentially a larger paring knife. It is perfect for intricate tasks like peeling, de-seeding, trimming small vegetables, and slicing shallots or garlic, offering more control than a standard chef's knife.

VG-10 is a high-carbon stainless steel known for its excellent edge retention and corrosion resistance. With a hardness of 60 HRC, this blade will stay sharp through extended use, though it requires careful handling to avoid chipping.

No, you should never put this knife in the dishwasher. The high-heat environment and harsh detergents will damage the wood handle and dull the precision edge of the Damascus blade.

The 60/40 bevel is a slightly asymmetrical edge common in Japanese knives, designed to enhance cutting precision. When sharpening, you should maintain this ratio by spending slightly more time on the 60-degree side to preserve the intended geometry.

Yes, the traditional octagonal shape provides a secure, natural grip that fits well in the hand regardless of whether you use a pinch grip or a standard handle grip. The Keyaki and Mahogany wood also offers a warm, tactile feel that won't slip when wet.

Beyond its striking appearance, the hammered finish creates small air pockets along the blade. This helps reduce friction and prevents food from sticking to the side of the knife while you are slicing.