Hikari Kiri-Petty SLD Kurozome Damascus 125mm (4.9")
Light, nimble, and razor-sharp, the Hikari Kiri-Petty SLD Kurozome Damascus is perfect for precision work in the kitchen. From trimming meat and slicing herbs to peeling fruit, this compact blade delivers exceptional control and agility. For those seeking a more dramatic look, the Kurozome Damascus finish is the ultimate choice within the Hikari SLD range. “Kurozome,” meaning “black dyed,” adds a rich, dark tone to the 51-layer Damascus cladding while perfectly contrasting with the bright, razor-sharp SLD core.
A must-have companion to your larger chef’s knife, the petty excels at the kind of detail work that brings finesse to everyday prep.
BLADE SHAPE:
Petty knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food.
The spine slopes downward toward the reverse-tanto tip, also known as a “K-tip”, providing excellent practicality for precise, effortless work with the tip. The fine, slender tip excels at drawing cuts, making it ideal for precision work. It allows for clean, slim slices and delivers closer, more accurate cuts with excellent control. The overall blade is smaller than a standard, flatter Kiritsuke, creating a Kiritsuke-Petty hybrid that combines versatility, control, and precision in a compact form. A must-have knife in every kitchen!
*The length of the cutting edge is 115mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 125mm.
STEEL:
Crafted from high-performance SLD steel, the thin blade holds its edge exceptionally well and glides effortlessly through ingredients. SLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.
SLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3%
LAMINATION:
The core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The Hikari line features a unique Damascus pattern, showcasing the spiral of intertwining layers. Etching enhances the contrast between steels, highlighting reflections and giving the blade a multidimensional look. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.
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Hikari Kiri-Petty SLD Kurozome Damascus 125mm (4.9")
Light, nimble, and razor-sharp, the Hikari Kiri-Petty SLD Kurozome Damascus is perfect for precision work in the kitchen. From trimming meat and slicing herbs to peeling fruit, this compact blade delivers exceptional control and agility. For those seeking a more dramatic look, the Kurozome Damascus finish is the ultimate choice within the Hikari SLD range. “Kurozome,” meaning “black dyed,” adds a rich, dark tone to the 51-layer Damascus cladding while perfectly contrasting with the bright, razor-sharp SLD core.
A must-have companion to your larger chef’s knife, the petty excels at the kind of detail work that brings finesse to everyday prep.
BLADE SHAPE:
Petty knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food.
The spine slopes downward toward the reverse-tanto tip, also known as a “K-tip”, providing excellent practicality for precise, effortless work with the tip. The fine, slender tip excels at drawing cuts, making it ideal for precision work. It allows for clean, slim slices and delivers closer, more accurate cuts with excellent control. The overall blade is smaller than a standard, flatter Kiritsuke, creating a Kiritsuke-Petty hybrid that combines versatility, control, and precision in a compact form. A must-have knife in every kitchen!
*The length of the cutting edge is 115mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 125mm.
STEEL:
Crafted from high-performance SLD steel, the thin blade holds its edge exceptionally well and glides effortlessly through ingredients. SLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.
SLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3%
LAMINATION:
The core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The Hikari line features a unique Damascus pattern, showcasing the spiral of intertwining layers. Etching enhances the contrast between steels, highlighting reflections and giving the blade a multidimensional look. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.
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Description
Light, nimble, and razor-sharp, the Hikari Kiri-Petty SLD Kurozome Damascus is perfect for precision work in the kitchen. From trimming meat and slicing herbs to peeling fruit, this compact blade delivers exceptional control and agility. For those seeking a more dramatic look, the Kurozome Damascus finish is the ultimate choice within the Hikari SLD range. “Kurozome,” meaning “black dyed,” adds a rich, dark tone to the 51-layer Damascus cladding while perfectly contrasting with the bright, razor-sharp SLD core.
A must-have companion to your larger chef’s knife, the petty excels at the kind of detail work that brings finesse to everyday prep.
BLADE SHAPE:
Petty knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food.
The spine slopes downward toward the reverse-tanto tip, also known as a “K-tip”, providing excellent practicality for precise, effortless work with the tip. The fine, slender tip excels at drawing cuts, making it ideal for precision work. It allows for clean, slim slices and delivers closer, more accurate cuts with excellent control. The overall blade is smaller than a standard, flatter Kiritsuke, creating a Kiritsuke-Petty hybrid that combines versatility, control, and precision in a compact form. A must-have knife in every kitchen!
*The length of the cutting edge is 115mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 125mm.
STEEL:
Crafted from high-performance SLD steel, the thin blade holds its edge exceptionally well and glides effortlessly through ingredients. SLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.
SLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3%
LAMINATION:
The core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.
GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
BLADE FINISH:
The Hikari line features a unique Damascus pattern, showcasing the spiral of intertwining layers. Etching enhances the contrast between steels, highlighting reflections and giving the blade a multidimensional look. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.
HANDLE:
The knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.
