SG2 Wide Petty Matte 140mm (5.5")
At 140mm (5.5") blade length, the blade is perfect for more delicate and freehand tasks where a larger knife would perhaps prove too unwieldy. Due to the wider blade profile (33 mm / 1.3"), it can be also used on the cutting board (think of it as a very small santoku knife). 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.
This petty is made of SG2/R2 powder steel, hardened to around 62-63 HRC. Powder steels are currently the hardest steels available for knife making, which means the knife will keep a smooth and sharp edge for an extremely long time. Due to the high content of chromium (Cr) in its steel structure, it is also incredibly easy to maintain. The composition and microstructure of the steel provide extremely fine and smooth sharpness.
The handle attached to the SG2 Wide 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.
Materials
Materials
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 %
Specifications
Specifications
Blade shape: Petty
Steel type: SG2/R2
Hardness (HRC scale): 62-63
Overall length: 257mm (10.1")
Blade length: 140mm (5.5")
Blade height: 33mm (1.3")
Spine thickness: 1.4mm (0.06")
Weight: 80g (2.8 oz)
Handle length: 107mm (4.2")
Handle type / wood: Japanese / Pakka wood
Use & Care
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 called san-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 love the geometry and the wider profile, so we recommend it to all cooks, regardless if you are a professional chef or a passionate home cook.
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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Order
Become a resellerIf you own a brick&mortar or an e-commerce retail shop and would like to become a dealer/reseller by adding a selection of our knives, please email us.
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Maintenance
Sharpening & knife care tipsWith proper maintenance, Japanese kitchen knives will last a lifetime!