Nigara Petty STRIX Damascus Tsuchime Wa Rosewood 150mm (5.9")
The Nigara Petty STRIX Damascus Tsuchime Wa Rosewood 150mm is more than just a knife; it's a versatile tool for chefs and cooking enthusiasts who appreciate both performance and beauty. Designed as the ultimate small utility knife, this petty is perfect for peeling, slicing, and precisely prepping fruits, vegetables, and other delicate ingredients.
Crafted from STRIX powder steel (65 HRC), this knife delivers the best of both worlds: the razor-sharp edge and cutting feel of high-carbon steel with the durability and corrosion resistance of stainless steel. The result is exceptional edge retention, effortless sharpening, and stress-free maintenance.
Finished with a stunning damascus pattern and a hammered tsuchime texture, and paired with a refined rosewood wa-handle, this petty is a striking example of Japanese craftsmanship and a testament to modern steel innovation.
BLADE SHAPE:
Petty knives are perfect for smaller tasks on and off the cutting board. An indispensable kitchen companion, they excel at peeling, mincing, paring, and food decoration. Essentially a smaller version of a Gyuto, their blade length also makes them easy to handle for those less comfortable with longer knives. A versatile must-have for every kitchen!
Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.
*The length of the cutting edge is 138mm (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 150mm.
STEEL:
Developed by Takefu Special Steel, STRIX (short for STrong matRIX) is quickly making a name for itself as one of the most advanced steels currently available.
Why we love it:
✔︎ Fully stainless powder steel
✔︎ Exceptional hardness of 65 HRC and impressive edge retention
✔︎ Excellent corrosion resistance
✔︎ Surprisingly easy to sharpen
Due to its hardened structure, STRIX offers the "high-carbon steel feel" while still retaining the benefits of stainless steel: high hardness, easy to sharpen even on stones of higher grit, and completely stainless, making it easy to maintain. In short, every chef’s dream. What sets STRIX apart from similar steels is how it achieves its hardness—through a reinforced steel matrix, an improved iron base that makes up 70–80% of the alloy. This modification results in an extremely hard but not overly abrasive structure, which makes sharpening easier and improves the overall cutting feel.
This combination allows for sharpness comparable to Aogami Super, but with stainless properties and significantly easier sharpening than most other powder steels.
Our takeaway: a predominantly martensitic structure, reinforced with smaller carbides, allows for long-lasting sharpness without compromising on sharpening ease. This makes it ideal for anyone seeking top-tier performance without the usual upkeep.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The blade features a unique fusion of tsuchime hammer indentations and a wavy Damascus pattern. Beyond its striking appearance, the hammered texture creates air pockets that reduce friction and prevent food from sticking, while the Damascus layers flow seamlessly into a polished, razor-sharp edge.
HANDLE:
The traditional Japanese wa-handle is crafted from rich rosewood and accented with a polished buffalo horn ferrule. Durable, balanced, and elegant, it suits both left- and right-handed users while showcasing timeless Japanese aesthetics.
BLACKSMITH:
Nigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.
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Nigara Petty STRIX Damascus Tsuchime Wa Rosewood 150mm (5.9")
The Nigara Petty STRIX Damascus Tsuchime Wa Rosewood 150mm is more than just a knife; it's a versatile tool for chefs and cooking enthusiasts who appreciate both performance and beauty. Designed as the ultimate small utility knife, this petty is perfect for peeling, slicing, and precisely prepping fruits, vegetables, and other delicate ingredients.
Crafted from STRIX powder steel (65 HRC), this knife delivers the best of both worlds: the razor-sharp edge and cutting feel of high-carbon steel with the durability and corrosion resistance of stainless steel. The result is exceptional edge retention, effortless sharpening, and stress-free maintenance.
Finished with a stunning damascus pattern and a hammered tsuchime texture, and paired with a refined rosewood wa-handle, this petty is a striking example of Japanese craftsmanship and a testament to modern steel innovation.
BLADE SHAPE:
Petty knives are perfect for smaller tasks on and off the cutting board. An indispensable kitchen companion, they excel at peeling, mincing, paring, and food decoration. Essentially a smaller version of a Gyuto, their blade length also makes them easy to handle for those less comfortable with longer knives. A versatile must-have for every kitchen!
Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.
*The length of the cutting edge is 138mm (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 150mm.
STEEL:
Developed by Takefu Special Steel, STRIX (short for STrong matRIX) is quickly making a name for itself as one of the most advanced steels currently available.
Why we love it:
✔︎ Fully stainless powder steel
✔︎ Exceptional hardness of 65 HRC and impressive edge retention
✔︎ Excellent corrosion resistance
✔︎ Surprisingly easy to sharpen
Due to its hardened structure, STRIX offers the "high-carbon steel feel" while still retaining the benefits of stainless steel: high hardness, easy to sharpen even on stones of higher grit, and completely stainless, making it easy to maintain. In short, every chef’s dream. What sets STRIX apart from similar steels is how it achieves its hardness—through a reinforced steel matrix, an improved iron base that makes up 70–80% of the alloy. This modification results in an extremely hard but not overly abrasive structure, which makes sharpening easier and improves the overall cutting feel.
This combination allows for sharpness comparable to Aogami Super, but with stainless properties and significantly easier sharpening than most other powder steels.
Our takeaway: a predominantly martensitic structure, reinforced with smaller carbides, allows for long-lasting sharpness without compromising on sharpening ease. This makes it ideal for anyone seeking top-tier performance without the usual upkeep.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The blade features a unique fusion of tsuchime hammer indentations and a wavy Damascus pattern. Beyond its striking appearance, the hammered texture creates air pockets that reduce friction and prevent food from sticking, while the Damascus layers flow seamlessly into a polished, razor-sharp edge.
HANDLE:
The traditional Japanese wa-handle is crafted from rich rosewood and accented with a polished buffalo horn ferrule. Durable, balanced, and elegant, it suits both left- and right-handed users while showcasing timeless Japanese aesthetics.
BLACKSMITH:
Nigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.
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Description
The Nigara Petty STRIX Damascus Tsuchime Wa Rosewood 150mm is more than just a knife; it's a versatile tool for chefs and cooking enthusiasts who appreciate both performance and beauty. Designed as the ultimate small utility knife, this petty is perfect for peeling, slicing, and precisely prepping fruits, vegetables, and other delicate ingredients.
Crafted from STRIX powder steel (65 HRC), this knife delivers the best of both worlds: the razor-sharp edge and cutting feel of high-carbon steel with the durability and corrosion resistance of stainless steel. The result is exceptional edge retention, effortless sharpening, and stress-free maintenance.
Finished with a stunning damascus pattern and a hammered tsuchime texture, and paired with a refined rosewood wa-handle, this petty is a striking example of Japanese craftsmanship and a testament to modern steel innovation.
BLADE SHAPE:
Petty knives are perfect for smaller tasks on and off the cutting board. An indispensable kitchen companion, they excel at peeling, mincing, paring, and food decoration. Essentially a smaller version of a Gyuto, their blade length also makes them easy to handle for those less comfortable with longer knives. A versatile must-have for every kitchen!
Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.
*The length of the cutting edge is 138mm (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 150mm.
STEEL:
Developed by Takefu Special Steel, STRIX (short for STrong matRIX) is quickly making a name for itself as one of the most advanced steels currently available.
Why we love it:
✔︎ Fully stainless powder steel
✔︎ Exceptional hardness of 65 HRC and impressive edge retention
✔︎ Excellent corrosion resistance
✔︎ Surprisingly easy to sharpen
Due to its hardened structure, STRIX offers the "high-carbon steel feel" while still retaining the benefits of stainless steel: high hardness, easy to sharpen even on stones of higher grit, and completely stainless, making it easy to maintain. In short, every chef’s dream. What sets STRIX apart from similar steels is how it achieves its hardness—through a reinforced steel matrix, an improved iron base that makes up 70–80% of the alloy. This modification results in an extremely hard but not overly abrasive structure, which makes sharpening easier and improves the overall cutting feel.
This combination allows for sharpness comparable to Aogami Super, but with stainless properties and significantly easier sharpening than most other powder steels.
Our takeaway: a predominantly martensitic structure, reinforced with smaller carbides, allows for long-lasting sharpness without compromising on sharpening ease. This makes it ideal for anyone seeking top-tier performance without the usual upkeep.
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The blade features a unique fusion of tsuchime hammer indentations and a wavy Damascus pattern. Beyond its striking appearance, the hammered texture creates air pockets that reduce friction and prevent food from sticking, while the Damascus layers flow seamlessly into a polished, razor-sharp edge.
HANDLE:
The traditional Japanese wa-handle is crafted from rich rosewood and accented with a polished buffalo horn ferrule. Durable, balanced, and elegant, it suits both left- and right-handed users while showcasing timeless Japanese aesthetics.
BLACKSMITH:
Nigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.
