SAKAI TAKAYUKI Sumire VG10 Petty 135 mm tomatosharp

Petty 135 mm, SAKAI TAKAYUKI Sumire VG10 Petty

Name: Petty 135 mm, SAKAI TAKAYUKI Sumire VG10 Petty
Brand: Sakai Takayuki
SKU: ST7247
Price: 1290.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

1 290,-

A second knife: fruit, garlic, herbs and small jobs.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Petty 135 mm, SAKAI TAKAYUKI Sumire VG10 Petty

1 290,-

Description

This Japanese kitchen knife from Sakai Takayuki combines traditional craft with modern technology. With a blade of VG10 stainless steel, known for its sharpness and durability, it suits both professional chefs and home cooks.

Made by

Sakai Takayuki · Sakai, Osaka

Sakai Takayuki is Sakai's best-known knife brand, made by Aoki Hamono in a city that has forged knives for 600 years.

All knives from Sakai Takayuki

Specifications

Knife type: Petty (utility knife)
Region: Sakai, Osaka
Steel: VG10, stainless steel
Blade length: 135 mm
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): ST7247
Weight: 66 g

About the knife type: Petty (utility knife)

A petty is smaller than a chef's knife and has a narrow, pointed blade. It is easy to control when you slice, peel and trim fruit, vegetables and smaller pieces of meat and fish. It also minces onion and garlic well.

See all knife types

About the steel: VG10

An advanced stainless steel known for sharpness, durability and good rust protection. Widely used in Japanese knives. Needs little maintenance and stays sharp for a long time. A safe choice for home cooks and professionals alike.

Care: easy care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

See all knives