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SG2 Petty Matte 120mm (4.7")

Regular price 175,00 EUR
Regular price 0,00 EUR Sale price 175,00 EUR
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SG2 Petty Matte is a small knife that provides the perfect complement to SG2 Bunka Matte for any work done in the kitchen – be it home or professional. Just like with Bunka, Petty SG2 core steel is also clad in SG2 powder steel that is very hard, extremely sharp, and retains its edge for a long time. It is also incredibly easy to maintain. 

At 120mm (4.7") blade length, the blade is perfect for more delicate and freehand tasks where a larger (and wider) knife would perhaps prove too unwieldy. The narrow blade profile (21mm / 0.8") and hard powder steel are a winning combination of smooth and long-lasting sharpness, precise and fine gliding through food, as well as comfortable and easy maneuvering. Petty can be used for peeling, paring, decorating, coring apples, removing eyes in potatoes, chopping herbs, mincing garlic, and similar tasks. It is a knife you should absolutely consider adding to your collection.

The handle attached to the SG2 Petty Matte followed the same logic as the blade - universal and easy to maintain. A beautiful, dark brown, octagonal-shaped pakka wood handle sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.


SG2/R2 powder steel (62-63 HRC): Carbon 1.25 -1.45 %, Chromium 14.00-16.00 %, Molybdenum 2.3-3.00 %, Vanadium 1.80-2.20 %


Blade shape: Petty

Steel type: SG2/R2

Hardness (HRC scale): 62-63

Overall length: 233mm (9.2")

Blade length: 120mm (4.7")

Blade height: 21mm (0.8")

Spine thickness: 1.4mm (0.1")

Weight: 70g (2.5 oz)

Handle length: 105mm (4.1")

Handle type / wood: Japanese / Pakka wood

Use & Care

→ Handwash in warm water and towel dry.
→ Use a sharpening stone (not a honing steel!) to sharpen your knife.
→ Do not cut frozen foods and meat bones.
→ Do not put the knife in a dishwasher.
→ Read our guide on proper Maintenance of Kitchen Knives.

The knife features a matte, unpolished finish with a very pronounced line at the bottom of the blade. Forged with a common “sandwich” method calledsan-mai, this line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade. We simply love its shape and narrow profile and therefore recommend it to everyone who can appreciate superior sharpness.

The core of this knife is made of SG2 powder steel, which ranks among the very best of Japanese steels used for kitchen blades. Due to the composition and microstructure of the steel and its hardness of 62-63 HRC, it retains sharpness for a long period of time. This steel is easy to maintain and its high chromium content makes it rust-resistant. SG2, also known as Super Gold steel, is a powder steel manufactured in Takefu steel plant. It has a high content of carbon and chromium and is stainless. 

Handmade in Japan

Our knives are forged by the Japanese knifemaker Suncraft, a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.

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  • Maintenance

    With proper maintenance, Japanese kitchen knives will last a lifetime!

    Sharpening & knife care tips