{"product_id":"seki-kotetsu-petty-vg-10-migaki-135-mm-black-pakkawood","title":"Seki Kotetsu Petty VG-10 Migaki 135mm (5.3\") [black pakkawood]","description":"\u003cp\u003eThe \u003cstrong\u003eSeki Kotetsu Petty VG-10 Migaki 135mm\u003c\/strong\u003e is a small, all-purpose kitchen knife made from VG-10 steel, featuring an elegant migaki finish and a comfortable Western-style pakkawood handle.\u003c\/p\u003e\n\u003cp\u003eIts thin, sharp blade and comfortable Western-style pakkawood handle make it easy to control, while the VG-10 steel ensures durability, rust resistance, and low maintenance. Perfect as a first Japanese knife or a \u003ca href=\"\/blogs\/knives-101\/japanese-knife-as-gift\"\u003ethoughtful gift for any cooking enthusiast\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knife-types\/what-is-a-petty-knife-used-for\"\u003eA petty knife\u003c\/a\u003e is a \u003cstrong\u003emulti-purpose\u003c\/strong\u003e knife that is smaller in size than other Japanese knives, so it also allows for \u003cstrong\u003ein-hand work\u003c\/strong\u003e such as coring and peeling, as well as other \u003cstrong\u003esmaller tasks\u003c\/strong\u003e for which larger knives are deemed unwieldy. It is seen as \u003cstrong\u003eone of the most important knives\u003c\/strong\u003e to have in the kitchen, coming second only to \u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e (the Japanese version of the Western chef’s knife).\u003cbr\u003eIn basic terms, a petty knife is a \u003cstrong\u003epreparation knife\u003c\/strong\u003e that gets the ingredients ready for the use of a larger knife such as a \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003esantoku\u003c\/a\u003e, \u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003ebunka\u003c\/a\u003e, \u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e, or \u003ca href=\"\/collections\/sujihiki-knives-slicer\"\u003esujihiki\u003c\/a\u003e. It is used as a \u003cstrong\u003eprimary knife that complements a larger secondary all-rounder\u003c\/strong\u003e, and together they can handle the vast majority of food prep work. \u003cbr\u003eThe reason for its popularity lies in its \u003cstrong\u003esmall size and sturdy spine\u003c\/strong\u003e—it can handle most small and intricate tasks that other knives are too big or fragile for, including in-hand work such as peeling, or cutting meat at the tendons. Its smallness is also the source of its name petty, which comes from the French word “petit”.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e is currently the most popular Japanese steel. When deciding between the steels from which we want to make a knife, we consider properties such as hardness, ability to maintain sharpness, ease of maintenance, grain of the steel, ease of sharpening, and, ultimately, price and availability. VG-10 (V for Vanadium, G for \"gold\", denoting superior quality) is produced by Takefu Special Steel Company, a relatively small company that managed to find just the right balance between the various elements that make up today's \u003cstrong\u003emost popular Japanese steel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVG-10 is a relatively high (1%) carbon (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co) stainless steel. The combination of Cr, Mo and V forms a lot of hard carbides, which gives the steel \u003cstrong\u003eresistance to abrasion\u003c\/strong\u003e and consequently better\u003cstrong\u003e retention of sharpness\u003c\/strong\u003e.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade consists of \u003cstrong\u003e3 layers of steel\u003c\/strong\u003e. Steels with high hardness have many advantages, but because of their hardness, they are more brittle and thus more susceptible to damage. Blades made of such steels are therefore laminated using the \u003cem\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e method\u003c\/em\u003e, thereby improving their structural integrity and consequently resistance to various impacts and other physical factors that could lead to damage.\u003c\/p\u003e\n\u003cp\u003eSan-mai means \"three layers\" in Japanese and refers to a blade that consists of a primary inner layer of harder steel (\u003cem\u003ehagane\u003c\/em\u003e) and two outer layers of softer steel (\u003cem\u003ejigane\u003c\/em\u003e) that are made up of multiple layers.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE GEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble-bevel\u003c\/a\u003e (symmetrical) and extremely thin, which is key to preparing food with minimal damage to the cell membranes of the ingredients. This enables greater preservation of the taste and appearance of the food.\u003cbr\u003eThe thickness of the blade largely determines the sharpness of the knife, as well as easier and faster sharpening.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife features a classic \u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eWestern-style pakkawood handle\u003c\/a\u003e, designed for a stable and comfortable grip. Its ergonomic, slightly rounded shape fits nicely in the hand and allows natural control of the blade, improving cutting precision. The symmetrical design makes it suitable for both right- and left-handed users, while the durable pakkawood ensures long-lasting use and a reliable grip even during extended kitchen tasks.\u003cbr\u003e\u003cspan\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSMITHY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe \u003ca href=\"\/collections\/yasuda-hamono\"\u003eYasuda Hamono smithy\u003c\/a\u003e has been operating since 1957. It is located in the city of Seki (Gifu Prefecture), which is the cradle of blacksmithing in Japan. They are dedicated to research and development, tirelessly perfecting heat treatment and grinding techniques to make the most of the unique characteristics of different steels when making knives. This dedication to knife making has carried over from the original \"Sakusaku\" brand to brands such as Seki Kotetsu, Gen Kotetsu, and Kotetsu. Knives are the work of dedicated hands of craftsmen who have a deep love and respect for their craft.\u003c\/p\u003e\n\u003cp\u003eDue to its geographical location and natural resources, Seki has been a place where blacksmithing has been perfected for more than 800 years and is known throughout the world as the home of the modern Japanese knife industry. Namely, the blacksmiths of this area transferred the ancient knowledge of forging katanas into kitchen knives.\u003c\/p\u003e","brand":"Yasuda Hamono","offers":[{"title":"Default Title","offer_id":54653999448410,"sku":"200107402099","price":125.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/200107402099-SekiKotetsuPettyVG-10Migaki135mm_Blackpakkawood_-2.jpg?v=1788428187","url":"https:\/\/sharpedgeshop.com\/products\/seki-kotetsu-petty-vg-10-migaki-135-mm-black-pakkawood","provider":"SharpEdge","version":"1.0","type":"link"}