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Shiki


SHIKI R-2 Clad "SR2-1" Petty 150mm (5.9 Inch, Black Pakka Wood Handle)

Availability: Normally ships the same day


Currently, Mr. Masui (74 years old) is producing his knives all by himself. He has had a long knife making career, yet he still has an active spirit of craftsmanship and creativity. He has decided to make knives for rest of the life, utilizing his own original ideas and knowledge of knife making techniques. He is also making a special effort to pay extra attention to each of the manufacturing process and steps.

Each one of Mr Masui’s knives is designed and handcrafted entirely using his own creative mind and spirit. 

SHIKI R-2 Clad Petty 150mm. R-2 core (HRc. 62) and outer layers of stainless steel.

The hand-contoured handle is made with Black Pakka Wood and has a durable stainless steel bolster with Black Color Fiber & Nickel Silver Spacers.

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: SHIKI R-2 Clad "SR2-1" Petty 150mm

Blade Material: R-2 Clad

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

 

Petty 150mm (5.9")
Cutting edge length: 148mm
Total Length: 258mm
Blade Thickness: 2mm
Blade Width: 29mm
Handle Length: 102mm
Total Weight: 99g

 

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 the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

 

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in 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 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 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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