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Sukenari


Custom Limited Edition, Sukenari VG-XEOS Nickel Damascus Wa Petty 165mm (6.4 inch, SCL-635)

Availability: Normally ships within 1 to 6 days


This is the Custom Limited Edition and result for making one of a kinds, Custom Limited Edition Sukenari VG-XEOS Nickel Damascus Wa Petty Knife.

VG-XEOS is the newest steel from Takefu Special Steel company, and it represents something that knife makers have been working toward for a long time — a stainless steel that truly holds its edge.

Master Hanaki of Sukenari has spent his career with VG-10, one of Japan's finest stainless steels. He knows better than anyone what it takes to bring out the best in VG-10 stainless blade. When Takefu Special Steel company developed VG-XEOS, he recognized its potential immediately. Built on the same tradition as VG-10 but taken further, VG-XEOS delivers edge retention that feels closer to a carbon steel knife — without the rust concerns. It is more corrosion-resistant than VG-10, easier to maintain, and simply stays sharp longer.

Master Hanaki has heat-treated the VG-XEOS core to HRc. 61 (±1), drawing out the steel's full potential for sharpness, toughness, and lasting performance.

The VG-XEOS core is forge-welded with a Nickel Damascus cladding, made with alternating layers of Nickel Steel and Stainless Steel. The blade is mirror polished to a beautiful finish, where the bright white of the Nickel Steel layers contrasts vividly against the glossy silver of the Stainless Steel — each knife unique in its pattern.

This Sukenari VG-XEOS Nickel Damascus Wa Petty is fitted with a Innovative Octagonal White Ivory Micarta Handle with Nickel Silver Spacers and  a Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers. For safekeeping, this knife comes with a matching Black Lacquered wood Saya (Sheath) with a stylish Silver Stainless Steel Saya Pin.

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: Custom Limited Edition Sukenari VG-XEOS Nickel Damascus Wa Petty 165mm 

Blade Material: VG-XEOS Nickel Damascus

Rockwell Hardness (HRc): 61 (±1)

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal White Ivory Micarta Handle with Nickel Silver Spacers and  a Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers. 

Saya Included: Yes.

 




Wa Petty 165mm (6.4")
Cutting edge length: 156mm
Total Length: 290mm
Blade Thickness: 2.4mm
Blade Width: 30mm
Handle Length: 120mm
Total Weight: 108g

     

     Custom Limited Edition, Sukenari HAP-40 Clad Wa Gyuto 210mm (8.2 inch, SCL-22)

     

    This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

    For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened  50/50 without problems. 

    We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.

     

    Important

    This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

    • Please do not put the knife in the dishwasher machine for cleaning.
    • Please do not leave the knife in water or wet condition for a long time.
    • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
    • This is an extremely sharp knife. Please use special cares in using and storing it.
    • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
    • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
    • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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