Hikari Petty SLD Kurozome Damascus 130mm (5.1")
Light, nimble, and razor-sharp, the Hikari Petty 130mm 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.
BLADE SHAPE:
The petty knife is the Japanese equivalent of a Western utility knife — compact, agile, and ideal for precision tasks. At 130mm, it strikes the perfect balance between maneuverability and cutting length, making it ideal for peeling, trimming, or slicing small fruits, herbs, and garnishes. Its narrow profile and pointed tip allow for delicate, controlled cuts, especially when working in-hand or on tight spaces on the cutting board. A slight curve along the edge gives it just enough belly for gentle rocking, while the thin spine and fine edge help it glide effortlessly through soft and firm ingredients alike.
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.
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 Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and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.
Original: $187.42
-65%$187.42
$65.60More Images
Hikari Petty SLD Kurozome Damascus 130mm (5.1")
Light, nimble, and razor-sharp, the Hikari Petty 130mm 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.
BLADE SHAPE:
The petty knife is the Japanese equivalent of a Western utility knife — compact, agile, and ideal for precision tasks. At 130mm, it strikes the perfect balance between maneuverability and cutting length, making it ideal for peeling, trimming, or slicing small fruits, herbs, and garnishes. Its narrow profile and pointed tip allow for delicate, controlled cuts, especially when working in-hand or on tight spaces on the cutting board. A slight curve along the edge gives it just enough belly for gentle rocking, while the thin spine and fine edge help it glide effortlessly through soft and firm ingredients alike.
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.
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 Petty 130mm 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.
BLADE SHAPE:
The petty knife is the Japanese equivalent of a Western utility knife — compact, agile, and ideal for precision tasks. At 130mm, it strikes the perfect balance between maneuverability and cutting length, making it ideal for peeling, trimming, or slicing small fruits, herbs, and garnishes. Its narrow profile and pointed tip allow for delicate, controlled cuts, especially when working in-hand or on tight spaces on the cutting board. A slight curve along the edge gives it just enough belly for gentle rocking, while the thin spine and fine edge help it glide effortlessly through soft and firm ingredients alike.
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.
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.
