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Miki VG10 Petty knife 150mm (5.91") Black Pakkawood handle
Beautiful Petty knife made by Japanese Miki Knife Company. With 150mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG10 as the central core. Western Black Pakkawood handle.
Beautiful Petty knife made by Japanese Miki Knife Company. With 150mm long, blade made from three-layer (san mai) of stainless steel, using high-purity steel VG10 as the central core. Western Black Pakkawood handle. This blade shape and steel will guarantee a very good cutting ability, sharpness, and easy maintenance at the same time. High corrosion resistance. Miki Petty knife is a perfect choice for home "Everyday" cooking and it is an excellent first knife for people who wants to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns.
Beautiful balance in a knife that has a nice weight and works well for chopping veggies. It's also quite pretty to look at.
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| Knife Type | Petty |
| Brand |
Miki Hamono
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 262/10,31 |
| Blade Lenth (mm/inch) | 150/5,91 |
| Blade Height at Base/Heel (mm/inch) | 29/1,15 |
| Blade Thickness above heel (mm/inch) | 2/0,08 |
| Blade Thickness above tip (mm/inch) | 2/0,08 |
| Blade Steel / Core steel | VG10 |
| Blade Core Hardness | 59-60HRC |
| Blade Construction / Structure | San mai |
| Knife Handle Material | Black Pakkawood |
| Handle Bolster | Yes |
| Handle style | Western |
| Total Knife Weight (g/Oz) | 89/3,14 |
| Hand-sharpened | Yes |
| Place of Origin | Hyogo Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.