• Sakai Takayuki VG10 33 Layer Damascus Western Handle Petty 120mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Petty 120mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Petty 120mm from Sakai Takayuki
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Sakai Takayuki VG10 33 Couches Damas Manche Western Petty 120mm

Sakai Takayuki VG10 33 Couches Damas Manche Western Petty 120mm

$157.00 CAD
$157.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de la forme - C'est le couteau idéal pour les petites tâches effectuées sur une planche à découper. Parfait pour trancher les échalotes, couper les herbes et désosser les petites protéines. De plus, les couteaux Petty sont un outil indispensable pour ceux qui ne se sentent pas à l'aise avec un couteau de chef plus grand.

À propos du Sakai Takayuki VG10 33 Couches Damas - Sakai Takayuki est connu comme le plus grand fabricant de couteaux à Sakai. L'entreprise héberge un certain nombre de forgerons et d'artisans qui travaillent ensemble pour créer une vaste gamme de couteaux. Bien que la région de Sakai se spécialise traditionnellement dans les lames à un seul biseau, Sakai Takayuki fabrique de nombreuses formes différentes.

La ligne damas 33 couches de Sakai Takayuki est forgée à partir de VG-10, un acier inoxydable à haute teneur en carbone, créé pour la fabrication de couteaux, puis laminé avec 33 couches de damas et est MAGNIFIQUE. De l'art vraiment utilisable ! Le manche western en pakka marron est parfait pour les personnes qui préfèrent une prise ferme sur leurs couteaux.

Shape Petty
Maintenance Level
Blade Length 120 mm |
Blade Height 27 mm
Thickness 2 mm
Weight 79 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche occidental - Pakkawood Mitre métallique
Knife Line Sakai Takayuki VG10 33 Damas
Brand Sakai Takayuki
Made in Seki, Gifu, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4582226417276
SKU: ST-07389

Expédition et retours

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Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

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Overall rating: 4.9166665 / 5 from 12 reviews.

AI Generated Review Summary

Summary topics

Review topics: [knife, handle, service].

Review highlights

Reviews

Great size

"Best knife for so many things!"

— Brenda S. (5/5)

Simply Amazing

"This is our second purchase of the Japanese knife from Knifewear. It was my wife’s birthday gift, as she’s now a believer of the quality Japanese knife after the first purchase and this one sure does impress again. So happy with the petty knife and hopefully we continue to grow our collection in the near future."

— matthew s. (5/5)

Very satisfied

"Excellent service, advice Perfect choice of knife for my usage"

— Sylvie C. (5/5)

Lovely little knife

"It cuts all the small things with ease. ."

— Linda K. (5/5)

Beautiful pairing knife

"I absolutely love the Sakai Takayuki Western Damascus series (hey Knifewear, let’s please make the whole line available). They perform really well, are easy to maintain, and, most of all, are BEAUTIFUL. The 165mm Bunka is my go-to knife for most jobs, and I’ve bought this as an addition, to use for smaller jobs. If you need a pairing that does the job really well, it’s easy to maintain, and it’s not ridiculously expensive, go for it."

— Andre O. (5/5)

Love this knife

"We use this knife every day. Very versatile. Comfortable"

— Peggy R. (5/5)

Great little knife

"Perfect little knife for everyday use"

— Beth B. (5/5)

Nice

"Great staff and great products"

— Don C. (5/5)

The joy of cooking...

"It really starts with a sharp knife. But if it is a balanced, beautifully crafted knife, it makes a huge difference. It is a joy to prep food with this baby. Using dull knives is like driving your car with the handbrake on. If you get one of these knives, I guarantee, you’ll enjoy prep work like never before. But if you want at least have a better experience in the kitchen, bring your knives here and have them professionally sharpened. It is a good intro into the appreciation of a fine tuned tool. Then, invest in one or two of these wonderfully crafted knives. You will never regret it."

— Veronica R. (5/5)

Q&A

Hi, Just wondering if this knife is handmade. Thank you. Ahmed
Hey there, this is a machine made knife! - Luke

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