Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm
Sakon Ginga Nashiji Petty 135mm

Sakon Ginga Nashiji Petty 135mm

Sale price
$143.95
Regular price
$159.95
You save
$16 (11%)
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Product Information

Blade Length 135 mm
Total Length 240 mm
Steel Ginsan
Handle Pakka
Ferrule Welded Steel
Rockwell 61-62
Height Spine to heel 27 mm
Width at Spine 2 mm
Weight 90 grams
Sakon Ginga

The Sakon Ginga series of knives feature a nashiji finish, black pakka wood western style handles with welded bolsters 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!

The Knife
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 with 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 (Semi-Stainless Steel)

  • Although this knife is made from semi-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 and damage the blade over time.
  • 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.
  • 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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