Takamura Uchigumo Petty 130mm

In love with this knife? So are we! Call us toll-free at (1-888-669-6168) or send us an email at sales@knifewear.com to pre-order this knife. Also, we'd be happy to answer any questions, and get you cutting with this sexy blade.

This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

This product comes with a Hand fitted wood saya (sheath) with pin.

Knife Shape: Petty
Blade Length: 130mm
Steel Type: R2 Powder Stainless Steel
Rockwell Hardness: 60:62
Handle Material: Pakka wood with welded bolster
Blacksmith: Terukazu Takamura
Knife Line: Takamura Uchigumo
Care for stainless steel knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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