nůž Sakimaru 250 mm Dellinger Diamond – 49 Layers ZDP-189 DLC

Product detailed description

Japanese Petty/Utility Slicing Knife Hokiyama Sakon Bokusui ROU-Wave

Extremely sharp Japanese Petty knife made of damascus steel with impressive design and highest quality. The Petty is a Japanese knife that is used for various tasks in the kitchen, such as cleaning and cutting smaller fruits, vegetables, cheese and other small foods. It is a versatile knife that is popular for its versatility and precision. Petty usually has a shorter blade than other Japanese knives, with blade lengths typically between 8-15 cm.

The blade is wide, with a straight or slightly curved edge, allowing precise cutting and cleaning of food. The edge of the Petty knife blade can be double-sided or single-sided, depending on the specific model. The Petty is the ideal knife for detailed work in the kitchen, such as trimming fruit and vegetables, slicing cheese, cleaning meat or making fine cuts. Thanks to its smaller size and precision blade, it is suitable for cooks who value precision and detail in food preparation. It is also popular among home cooks looking for a versatile knife for a variety of kitchen tasks.

We recommend purchasing a sheath or blade protector for the knife.

Petty knife parameters:

#ShowMore#

Damascus knives Hokiyama Sakon Bokusui ROU-Wave with a very distinctive 32-layer Damascus pattern that enriches the visual aspect of the blade - this pattern is unique to each knife and cannot be imitated. The damask pattern is partly rounded and partly curved, hence the name"swirling damask". Like a fingerprint, no two blades are the same. The entire blade is polished to a mirror shine. You can see yourself in it! At the very edge, you can notice a distinctive curved line (matt finish) that runs the entire length of the blade. This is the line between the core and the 32 softer, outer layers of steel that serve as additional protection for the steel core. Such a sandwich of harder core steel and softer outer steel is called san-mai clad. This is how most of today's Japanese knives are made.

The heart (core) of this knife is made of Aichi AUS-10 stainless steel, with a hardness of around 62 HRC. Due to its high chromium (Cr) content, AUS-10 resists corrosion very well. The octagon handle of these knives is made of varnished oak wood.

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% confident in 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 the 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.