“Wild” and “dynamic” are the words that best describe this Saji VG-10 custom Damascus kitchen knife.
The blade is made with a VG-10 core forged Nickel Damascus Stainless steel (HRc. 62) and they feature a traditional Japanese Hamaguri-Ba (Convex) blade grind that provides remarkable cutting performance.
The layers of white-colored Nickel steel in this Damascus blade contrasts strongly with the stainless steel layers to produce a powerful wavy Damascus pattern that truly sparkles. To further accentuate the wild appearance of the Damascus, Master Saji decided to use natural Stag Bone to produce some very tasteful handle scales and a pinned brass bolster, which will age beautifully.
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 VG-10 Custom Damascus Wild Series Petty
Blade Material: VG-10 Nickel Damascus
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Stag Bone Handle with Nickel Silver Bolster
Saya Included: No.
Petty 135mm (5.3")
Cutting edge length: 145mm
Total Length: 262mm
Blade Thickness: 2.2mm
Blade Width: 34mm
Handle Length: 110mm
Total Weight: 145g
Petty 150mm (5.9")
Total Length: 280mm
Blade Thickness: 2.2mm
Total Weight: 165g
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.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
I have bought multiple knives from you recently, so here we go :) https://japanesechefsknife.com/collections/takeshi-saji-vg-10-custom-damascus-wild-series/products/takeshi-saji-vg-10-custom-damascus-wild-series-petty-knife (photo attached) I have initially went for the 135 mm version, but I have been so impressed with it, that I went and ordered also the 150 mm version as well. The craftsmanship is exceptional and aesthertically the knives are very pleasing indeed. I love the combination of brass bolster with the stabilized bone handle - I wish these materials were used more often. I could not be happier with my choice!
I purchased this knife back in 08/20/2019 and have used this knife mainly when working with smaller fruits and vegetables. I first heard of Master Saji after going through a YouTube search and watching videos on Japanese knifes (https://youtu.be/p-zAyLMq3lM). What amazes me is that Saji is around 70 years old now and is still making these amazing master pieces today. Not really sure how much longer he is going to be able to do this type of work but I fully support it. Regarding the knife, it works well on smaller items and does not feel super delicate like some other larger high-end Japanese knives I have (e.g., Masamoto KS). This comes as no surprise as Master Saji started makes a lot of hunting knifes as well and is well regarded in that space. You can feel the difference in the quality of this knife compared to some of the other smaller petty and paring knives especially the mass manufactured ones. Overall recommend.
This is the best steak knife that I have onwed. Simple Awesome!!!
Having received the knife, Saji Takeshi saw that he was very handsome. I tried sharpening a knife, he shaves the hair on his hand, but badly. He carefully examined the knife and saw a wavy and uneven sharpening on the right side of the knife. The sharpening was uniform on the left side. To fix this, I sharpened a knife on a Suehiro stone # 3000 minutes 7 failed to fix the defect. Then I went over to stone # 1000 and fixed the sharpening defect. Then again # 3000, and then # 8000. The knife is easily sharpened, quickly reaching the sharpness of the razor. And now the blade of the knife glistens and looks good, the knife shaves his hand well. And cuts better than other Japanese knives. The steel on this knife has an aggressive and evil cut not worse, but rather better than aogs and broads. Knife sharpening holds well.
Stunning knife. Sharp and well balanced. A bit heavy in hand, but beautiful blade