Sakai Takayuki | SKU: SATA_INOX_PT150

Sakai Takayuki INOX Stainless Petty 150mm with Western Handle

$99.95

Tax included Shipping calculated at checkout.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Petty / Utility, Paring
Bevel Type	Double Bevel
Weight	96 g 3.39 oz
Edge Length	154 mm .6.06 inch
Heel Height	30 mm .1.18 inch
Width @ Spine	1.5 mm 0.06 inch
Width @ Mid	1.3 mm 0.05 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Inox \| Stainless
Hardness (HRC)	57 - 59
Handle	Western Pakka Wood with Bolster

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Sakai Takayuki INOX Stainless Petty 150mm with Western Handle is a double-bevel utility knife best fit for users requiring a stainless steel blade for precision peeling, trimming, and detail work. This 150mm petty profile features a slim geometry designed for intricate tasks such as deveining shrimp or cutting garnishes, functioning effectively for both in-hand peeling and general purpose preparation. The blade measures 154mm in edge length with a heel height of 30mm, providing a slightly longer working surface for detailed kitchen applications.

Constructed from Inox stainless steel hardened to 57-59 HRC, this blade offers resistance to rust and staining while remaining easy to sharpen. The steel composition includes 13.5% chromium and 0.5% carbon, delivering a practical balance of durability and moderate edge retention suitable for everyday use. Spine thickness tapers from 1.5mm at the heel to 0.6mm at the tip, supporting precise control during fine cutting tasks. Weighing 96g with a Western handle configuration, this knife pairs its stainless construction with a double bevel edge geometry for consistent performance in professional and home kitchens where low maintenance is prioritised.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
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.
Slide for more >>
Steel: Inox

The Sakai Takayuki Inox line uses stainless steel (“Inox” from inoxydable) designed to offer a practical balance of performance, durability, and low maintenance. Typically hardened to around 57–59 HRC, it takes a sharp edge while remaining easy to sharpen and more forgiving than harder, brittle steels. The stainless composition gives excellent resistance to rust and staining, making it suitable for users who prefer less upkeep compared to traditional carbon steels. While edge retention is moderate and may not match high-end carbon or powder steels, the Inox line excels in everyday kitchen use, especially for home cooks and professionals wanting reliability and ease of care.
Manufacturer:
Nature: Stainless
Hardness: 57- 59
<< 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.
<< Slide for more