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Sakon Ginga Zelkova Petty 135mm
Sakon Ginga Zelkova Petty 135mm
Sakon Ginga Zelkova Petty 135mm
Sakon Ginga Zelkova Petty 135mm
Sakon Ginga Zelkova Petty 135mm
Sakon Ginga Zelkova Petty 135mm
Sakon Ginga Zelkova Petty 135mm
Sakon Ginga Zelkova Petty 135mm
  • Load image into Gallery viewer, Sakon Ginga Zelkova Petty 135mm
  • Load image into Gallery viewer, Sakon Ginga Zelkova Petty 135mm
  • Load image into Gallery viewer, Sakon Ginga Zelkova Petty 135mm
  • Load image into Gallery viewer, Sakon Ginga Zelkova Petty 135mm
  • Load image into Gallery viewer, Sakon Ginga Zelkova Petty 135mm
  • Load image into Gallery viewer, Sakon Ginga Zelkova Petty 135mm
  • Load image into Gallery viewer, Sakon Ginga Zelkova Petty 135mm
  • Load image into Gallery viewer, Sakon Ginga Zelkova Petty 135mm

Sakon Ginga Zelkova Petty 135mm

Regular price
$105.95
Sale price
$105.95
Regular price
$116.95
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Blade Length 135 mm
Total Length 264 mm
Steel Ginsan
Handle Zelkova
Ferrule N/A
Rockwell 61-62
Height Spine to heel 30 mm
Width at Spine 2 mm
Weight 69 grams (nice)


The Sakon Ginga Zelkova series of knives feature a nashiji finish, zelkova mono wa handles and stainless ginsan steel. Although Ginsan is a corrosion-resistant stainless steel, the cutting feel is closer to the high-end carbon steel when sharpened to a nice bitey edge. With a great in hand feel, an easy to sharpen steel and a reasonable price point we think this is a great knife for professionals and home cooks alike!

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.

customers love their sharp knife