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Takeshi Saji Tsuchime Petty 130mm
Takeshi Saji Tsuchime Petty 130mm
Takeshi Saji Tsuchime Petty 130mm
Takeshi Saji Tsuchime Petty 130mm
Takeshi Saji Tsuchime Petty 130mm
Takeshi Saji Tsuchime Petty 130mm
Takeshi Saji Tsuchime Petty 130mm
Takeshi Saji Tsuchime Petty 130mm
Takeshi Saji Tsuchime Petty 130mm
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  • Load image into Gallery viewer, Takeshi Saji Tsuchime Petty 130mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Petty 130mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Petty 130mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Petty 130mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Petty 130mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Petty 130mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Petty 130mm

Takeshi Saji Tsuchime Petty 130mm

Regular price
$269.96
Sale price
$269.96
Regular price
$299.95
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Blade Length 130 mm
Total Length 255 mm
Steel R2
Handle Quince
Ferrule Steel
Rockwell 61-63 HRC
Height Spine to heel 34.5 mm
Width at Spine 2 mm
Weight 100 g

 Takeshi Saji is a master craftsman working out of the famed Takefu knife village, an co-op of incredible craftspeople renowned for it's kitchen knife production. In 1992 he was recognized by the Japanese government as a "Traditional Master Craftsman" and he was one of the founding members of the Takefu knife village. He hand forges each of his knives using the traditional methods passed down through the generations over the past 700 years.



The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done with your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.

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.

 

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