Japanese Western Petty knife(Sakai Yusuke)15cm

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US $82-105 / Piece | 6 Piece/Pieces (Min. Order)
Supply Ability:
120 Piece/Pieces per Month
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Quick Details
Knife Type:
Petty Knives
Metal Type:
Stainless Steel
Place of Origin:
Brand Name:
Sakai Yusuke
Model Number:
Packaging & Delivery
Packaging Details
Presentation Box, Exoport Carton
Delivery Time
1 month after checking payment.


Japanese Petty knife is suitable for peeling of fruit, and the cut of vegetables.

Product contents

Japanese Petty knife(paring knife) is suitable for peeling of fruit, and the cut of vegetables.

Producing district: Sakai-city,Osaka (Japan)


Blade length:about 15cm(5.9in)

Full length:about 25.5cm(10.0in)

Weight:about 60g

Double bevel (left- and right-handed use)



Blade:Sweden stainless steel

Handle:Black pakkawood


Maintenance method

After each use wash with soap and water.

Then make sure knife is completely dry.

Lastly cover the knife with a thin layer of cooking oil.

Hand wash and dry only. Dishwasher cannot be used.


About our brand:


"Sakai Izuminokami"

Use materials:Yasuki blue steel No.1 /Yasuki white steel No.1
High-class restaurant, Japanese-style cooking, and sushi chef use this kitchen knife.
These kitchen knives are made by METI-designated traditional craftsperson specified by the Japanese government.
"Sakai Yusuke"

Use materials:Yasuki silver steel No.3/Sweden stainless steel/Yasuki white steel No.2
It is the kitchen knife which reconciled maintenance performance and sharpness.
"Sakai Tamanishiki"

Use materials:SK steel
It is the standard kitchen knife made from cutting steel for standards.


Explanation of kitchen knife steel materials.


About the "Yasuki steel":
The Japanese sword which is the representation of traditional technology of Japan is built with "Tamahagane" which used iron sand as materials, and the sharpness is famous all over the world.
"Yasuki steel"is the steel which Hitachi Metals, Ltd. developed based on the materials of the Tamahagane.
Yasuki white steel No.1/No.2:
They are materials of an about 100% iron sand. Most impurities other than steel are not included. In order to make a kitchen knife from these materials, a very advanced blacksmith craftsman's skill is required.
No.1 has increased the amount of carbon further compared with No.2.
Yasuki blue steel No.1:
This steel is the steel which blended chromium and tungsten with White steel. As compared with white steel, abrasion proof and durability improve and it lasts long. Since manufacture is more difficult than white steel, it becomes expensive.
Yasuki silver steel No.3:
This is the raw materials which carbon of 0.95-1.10% and chrome of 13.00-14.50% were combined with  iron sand 100%.
Compared with White steel blue steel, it resist rusting. "Yasuki silver steel No.3" is special material which combines sharpness and a maintenance performance.
Sweden stainless steel:
It is stainless steel with very high purity. Impurities, such as phosphorus and sulfur, are hardly contained.
It has the same sharpness as the kitchen knife made from high-class carbon steel.
SK steel:
They are common carbon tool steels. It is used for a home edged tool. Although it is comparatively cheap, since a blacksmith craftsman with advanced technology manufactures our kitchen knife, a kitchen knife with good sharpness is made.
The hardness at the time of a manufacture of white steel, blue steel, and the Sweden stainless steel is 60 or more (Rockwell hardness).

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