Hikari Petty SLD Satin Polish 130mm (5.1")
Light, nimble, and razor-sharp — the Hikari Petty 130mm is your go-to knife for precision work in the kitchen. Whether you're trimming meat, slicing herbs, peeling fruit, or doing any task that requires finesse, this compact blade delivers exceptional control and agility.
Crafted from SLD steel, the thin blade holds its edge impressively well and glides through ingredients with ease. The subtle satin finish isn’t just for looks — it reduces drag and helps keep food from sticking to the blade. Combined with a striking octagonal bubinga wood handle, it offers a secure grip and refined aesthetics.
A favorite among professionals and home cooks alike, the Hikari Petty is the kind of knife you’ll reach for again and again — intuitive, elegant, and always ready to work.
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:
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 Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and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 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:
This knife features a matte, satin finish with a pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SLD core steel, seen exposed at the very edge of the blade.
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 Petty SLD Satin Polish 130mm (5.1")
Light, nimble, and razor-sharp — the Hikari Petty 130mm is your go-to knife for precision work in the kitchen. Whether you're trimming meat, slicing herbs, peeling fruit, or doing any task that requires finesse, this compact blade delivers exceptional control and agility.
Crafted from SLD steel, the thin blade holds its edge impressively well and glides through ingredients with ease. The subtle satin finish isn’t just for looks — it reduces drag and helps keep food from sticking to the blade. Combined with a striking octagonal bubinga wood handle, it offers a secure grip and refined aesthetics.
A favorite among professionals and home cooks alike, the Hikari Petty is the kind of knife you’ll reach for again and again — intuitive, elegant, and always ready to work.
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:
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 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:
This knife features a matte, satin finish with a pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SLD core steel, seen exposed at the very edge of the blade.
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 your go-to knife for precision work in the kitchen. Whether you're trimming meat, slicing herbs, peeling fruit, or doing any task that requires finesse, this compact blade delivers exceptional control and agility.
Crafted from SLD steel, the thin blade holds its edge impressively well and glides through ingredients with ease. The subtle satin finish isn’t just for looks — it reduces drag and helps keep food from sticking to the blade. Combined with a striking octagonal bubinga wood handle, it offers a secure grip and refined aesthetics.
A favorite among professionals and home cooks alike, the Hikari Petty is the kind of knife you’ll reach for again and again — intuitive, elegant, and always ready to work.
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:
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 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:
This knife features a matte, satin finish with a pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SLD core steel, seen exposed at the very edge of the blade.
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.
