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Sakai Genkichi Kurouchi Warikomi White steel 2 Petty knife 140mm (5.5") Magnolia Wood with Akebono-Nuri Urushi Lacque
This "OLD SCHOOL" Petty knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 140mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard core steel between softer steel) using White steel 2 as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
This "OLD SCHOOL" Petty knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 140mm long blades are hand-forged in the Japanese traditional method "Warikomi" (Inserted hard steel between softer) using White steel 2 carbon steel as a core. Japanese traditional knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished. This resin-finished provides excellent non-slip, waterproof, and antibacterial properties to the handle. The perfect blade shape and White steel 2 as a core will guarantee excellent cutting ability and sharpness but low rust resistance. To prevent corrosion, please wipe the blade to dry after every use. Genkichi Petty knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.
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| Knife Type | Petty |
| Brand |
Sakai Genkichi
|
| Knife Style | Modern Japanese Kniwes |
| Total Knife Lenth (mm/inch) | 250/ |
| Blade Lenth (mm/inch) | 140/ |
| Blade Height at Base/Heel (mm/inch) | / |
| Blade Thickness above heel (mm/inch) | / |
| Blade Thickness above tip (mm/inch) | / |
| Blade Steel / Core steel | White steel 2 |
| Blade Core Hardness | 63HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| Blade Cladding Steel | White steel 2 |
| Knife Handle Material | Magnolia Wood lacquer with Akebono-Nuri Urushi |
| Total Knife Weight (g/Oz) | 60/ |
| Place of Origin | Sakai 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.
