A perfect A perfect companion to a chef's knife or santoku. A petty knife is what the Japanese call our "utility" or "paring" knives. This is the ideal size in my opinion -- it's small enough to use like a standard paring knife, so if you already use a santoku (which is already shorter than a standard chef's knife) or a small chef's knife (say 8"), then I think this is a great length. As with all the Sakai Takayuki knives, I find this a great value, very well made, and with a super sharp, accurate and carefully finished edge.
Made of a hard and long lasting special alloy stainless steel from Uddeholm Sweden. This is a super-sharp knife that will be sure to offer years of pleasure in the kitchen.
Comes in a beautiful gift box.
I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.
NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade. Of course if you sharpen both sides you're free to change the edge to a more symmetrical bevel, or even to a left-handed bevel (this is also more easily accomplished quickly and easily if you have an electric knife sharpener with a coarse stage, or a coarse sharpening stone). Or you can bring it to a professional knife sharpening service (a GOOD one that you trust!) who can re-grind the edge however you'd like. A symmetrical right/left bevel (good for left or right hand use) in my opinion really won't diminish the performance much if you maintain it, so that's also a good option if you're left-handed or just want something easier to maintain. |
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