As you may know, Takeshi Saji aggressively researches his knives and makes a great effort to create exciting, unusual and original knives. This time, Takeshi Saji has decided to use a new Powdered High Speed Tool Steel called SRS-13, which is produced by Sanyo Steel Company. Master Saji has great confidence that this high-quality steel will provide supreme cutting performance and edge retention, and you can expect performance similar to the reputable Powdered High Speed Tool Steel “R-2” / "SG2".
To compliment this unusual blade steel, Master Saji decided to sandwich the mirror polished SRS-13 blade core between layers of soft stainless steel and decorate them with a unique Tsuchime hammered texture.
Master Saji has also created a new handle design for these knives, which provides a great grip and is finely balanced. A Red-Pakka Wood Handle, seamless stainless steel bolster & butt were chosen for durability and practicality. From the handle butt to the blade tip, the overall design forms a beautiful "ARC Line”. These innovative designs are the culmination of Takeshi Saji’s research and efforts to create a new range of highly practical knives and they are especially well suited to serious users and customers who value practicality.
A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.
Knife Model: Takeshi Saji SRS-13 "ARC" Petty
Blade Material: SRS-13 with Stainless Steel Cladding
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Red-Pakka Wood Handle with Stainless Steel Bolster & Butt
Saya Included: No.
Petty 135mm (5.3")
Cutting edge length: 135mm
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
The Powdered High Speed Tool Steel blade core and stainless steel cladding of this kitchen knife are rust resistant for easy maintenance. However, the blade core may discolour or rust if the knife is kept in wet conditions for a long time.
First I must say, this knife is beautiful. Fine lines from end to tip. It arrived quite sharp. Fits my hand nicely. Handles well. Cuts easily. Excellent knife, especially for the money.
I have had this knife for around 2 years and still love it! The size is just right for everything from chopping to trimming meat. The sharpness right out of the box far exceeded my other high-end Japanese knives and the handle is just the right size. I had been looking for a knife between a larger chef/Santuko and a paring knife for general duty and found it in this knife. Love it!
The knife is finished beautifully and feels good in the hand. I haven’t used the knife for long but it is very sharp and hold an edge very well so far