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Seki Kanetsugu Saiun Petty 120 mm
Seki Kanetsugu Saiun Petty 120 mm
Seki Kanetsugu Saiun Petty 120 mm
Seki Kanetsugu Saiun Petty 120 mm
Seki Kanetsugu Saiun Petty 120 mm
Seki Kanetsugu Saiun Petty 120 mm
Seki Kanetsugu Saiun Petty 120 mm
Seki Kanetsugu Saiun Petty 120 mm
Seki Kanetsugu Saiun Petty 120 mm
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  • Load image into Gallery viewer, Seki Kanetsugu Saiun Petty 120 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Petty 120 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Petty 120 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Petty 120 mm
  • Load image into Gallery viewer, Seki Kanetsugu Saiun Petty 120 mm
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Seki Kanetsugu Saiun Petty 120 mm

Regular price
$108.76
Sale price
$108.76
Regular price
$127.95
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Blade Length 120 mm
Total Length 225 mm
Steel VG-10 Stainless
Handle Black Micarta
Ferrule Welded Steel
Rockwell 62-64
Height Spine to heel  24 mm
Width at Spine 1 mm
Weight 82 grams 

Seki Kanetsugu was founded in 1918 by Matsujiro Kawamura, descendant of the famous swordsmith Kanetsugu, who worked during Nanboku-cho period. The Saiun line features a VG-10 core steel heat treated quite high at 62-64, a stainless damascus cladding, and a western style black micarta handle with a stainless bolster. These knives tend to balance more towards to handle similar to a traditional European knife so if you're looking for that balance point, and a similar western profile with a steel upgrade and thinner blade look no further.

The petty knife is the Japanese equivalent to a western utility knife, being longer than a paring and much more capable. From small veg cleaning tasks, cleaning silverskin, breaking down small fish and poultry, brunoise garlic and shallots, or just use on a smaller board or prep station during service the petty is a must have in your kit and the second knife we recommend after you main workhorse be that a gyuto, kiritsuke, bunka, or santoku. 


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.

 

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