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Sakai Takayuki  |  SKU: SATA-GCSP-PE150

Sakai Takayuki Grand Chef SP Petty 150mm

$3,695.00 $4,335.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Line To Be Added - Stainless clad
Profile Petty / Utility, Paring
Bevel Type Double Bevel
Weight 80 g        2.82 oz
Edge Length 150 mm   .5.91 inch
Heel Height 26 mm     .1.02 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.4 mm     0.06 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel Swedish Steel | Stainless
Blade Construction To Be Added
Hardness (HRC) 58 - 60
Surface Finish To Be Added
Handle Western Pakka Wood with Bolster
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Discover the exceptional Sakai Takayuki Grand Chef SP Petty 150mm, a premium Japanese kitchen knife designed for precise, detailed work. This high-performance knife features a 150mm Swedish stainless steel blade with HRC 58–60 hardness, offering excellent edge retention and corrosion resistance.

    A key feature of this Petty is the distinct “pit” (concave grind) on the front side of the blade, engineered to provide outstanding food release. This subtle geometry helps ingredients peel away effortlessly from the blade, making prep work smoother and more efficient.

    The Petty profile excels at fine slicing, trimming, peeling, and handling small ingredients, with a compact blade measuring approximately 150mm in edge length and around 28–30mm in heel height. Crafted with a Western Pakka Wood handle with bolster, this Japanese kitchen knife offers both comfort and durability.

    With a slim spine—about 2.0mm at the heel tapering toward the tip—the blade delivers refined control and cutting performance. Lightweight and well-balanced, the Petty 150mm is ideal for extended use.

    Experience the traditional craftsmanship of Sakai Takayuki in this versatile Japanese kitchen knife, blending modern Swedish steel technology with time-honored Japanese knife-making techniques.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    • Profile: Petty

      Utility, Paring

      The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.

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    • Steel: Swedish Steel

      Swedish steel is a broad term used for a few different types of steel manufacturerd by two major Swedish steel companies: Sandivk and Uddeholm. For some unknown reason, the Japanese knife makers seem to settled for just using the term "Swdish Steel" rather than publishing their specifics however the following steel are often used in knife making:
      Uddeholm: AEB-L
      Sandvik: 12C27, 14C28, 19C27
      These steel types have similar carbon content (0.6-0.7) and are generally treated to around HRC 59-60.

      Manufacturer:

      • Sandivk, Sweden
      • Uddeholm, Sweden

      Nature: Stainless

      Hardness: 58- 60

      << Slide for more >>

    • Handle Specs

      Profile: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

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