Kengata/Petty universal knife 150 mm Sakai Takayuki® Grand Chef Seigaiha

Product detailed description

Kengata/Petty Sakai Takayuki® Grand Chef Seigaiha universal knife

It may be small, but it can do a lot of work!

With this universal knife, you can cut fruit and vegetables without crushing them, and easily slice smaller pieces of meat and cheese. Skewering will be a joy with this knife. This knife can replace a large chef's knife when you need precise cuts. It is also a handy helper when processing herbs.

The Sakai Takayuki Grand Chef Seigaiha series represents the pinnacle of Japanese knife-making, combining more than 40 years of Grand Chef tradition with modern steel and iconic Japanese design. The blade is made from high-quality Böhler N685 stainless steel (Swedish steel) produced by Böhler-Uddeholm. The iron used for this alloy comes from the company's own mines and contains extremely low amounts of phosphorus and sulfur. Thanks to its minimal impurities, N685 is one of the purest and highest quality stainless steels in the world.

45-layer Damascus and Seigaiha motif

The blade is made in the typical Sakai Takayuki Damascus construction (45 layers) and is decorated with the traditional Japanese Seigaiha motif – blue sea waves, symbolizing eternity, peace, and prosperity. This series also features the innovative Vertical Thin Blade Spec geometry – an extremely thin grind that minimizes cutting resistance. The knife glides smoothly through meat, fish, and vegetables, allowing for maximum precision, lightness, and control when cutting. The precise workmanship ensures easy maintenance and long-lasting sharpness, which can be easily restored by sharpening on water stones.

#showmore#

Luxurious handle for professional control

The elegant black pakkawood handle is designed to fit perfectly in your hand – you'll never want to put it down once you pick it up. Balanced just before the bolster – a smooth transition from the round shape at the guard to the octagon at the end – steel end cap for strength and stability. This combination ensures comfort, confidence, and precise control in everyday professional use.

Luxurious packaging – the ideal gift

Each knife is carefully stored in a cardboard gift box. The combination of top-quality workmanship, exclusive materials, and precise presentation makes this series the ideal gift for any lover of perfect knives.

Vertical Thin Blade Spec vs. classic V-grind

The difference between a conventional V-grind and Vertical Thin Blade Spec technology lies primarily in the geometry and thickness of the blade behind the cutting edge. The classic V-grind has two flat surfaces converging at the cutting edge. It is versatile, durable, and easy to maintain. However, it can offer slightly more resistance when cutting, especially with taller or denser ingredients. Vertical Thin Blade Spec features a modern, extremely thin blade geometry. The area behind the cutting edge is significantly thinner, which minimizes friction and resistance when cutting. As a result, the knife glides smoothly through meat, fish, and vegetables, allowing for very precise, light, and controlled cutting.

What does this mean in practice?

• V-shaped grind = versatile and sturdy
• Vertical Thin Blade Spec = finer, faster, and more precise cutting

Vertical Thin Blade Spec is the ideal choice for demanding chefs who are looking for maximum cutting performance, ease of movement, and professional performance.

Knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.