Sazanami Petty Utility Knife

The small knife that never sits still. A Petty covers peeling, trimming, splitting citrus, and every quick job the big blades are too much for.
Features
• Short enough for controlled in-hand work, long enough for real board tasks.
• A fine tip handles hulling, coring, and deveining without a tool change.
• First pick for garnish, fruit, and everything small and precise.
• The core steel is VG-10, heat-treated until the Rockwell tester reads 60 ±2, which keeps sharpening sessions rare.
• The 67 Damascus layers surface as a flowing grain that no two blades repeat.
• Call it 3.5 oz of working weight: present in the hand, never tiring.
An octagonal wa grip inlaid with real abalone shimmers like light on water.
30-day returns on unused knives. Free shipping within the US, delivered in 2 to 4 weeks.

Edge length5 inCore steelVG-10Damascus cladding67 layers, suminagashi patternHardness60 ±2 HRCEdge geometryHonbazuke finished, close to 15° per sideHandleReal abalone shell inlay, octagonal wa gripWeightApprox. 3.5 ozReturns30 days on unused knives, see our refund policyCareWash by hand, dry right away, hone often, never the dishwasher

Shipping. Free shipping within the US, delivered in 2 to 4 weeks. Orders are processed within 1 to 4 business days, Monday to Friday, then delivered by USPS or, in some areas, a local delivery partner. Tracking is emailed as soon as your order is on its way. We do not ship outside the United States.
Returns. 30-day returns on unused knives. Request your return within 30 days of delivery. Knives must be unused, in their original condition and packaging, and approved by our team before you send them. For change-of-mind returns you pay the return shipping. There is no restocking fee, and approved returns are refunded in full for the item price to your original payment method. If a knife arrives faulty or damaged, we replace it free of charge. Full details are in our refund policy and shipping policy.
Questions? Call +1 (504) 399-3015 or email [email protected], Monday to Friday, 9 AM to 5 PM ET.

Hand wash, never the dishwasher. Wash the blade by hand with warm water and a little soap, then dry it straight away with a soft cloth. The dishwasher dulls the edge and damages the handle.
Cut on wood or plastic. Use a wooden or plastic board. Glass, stone, granite, and ceramic will chip a fine edge.
Hone often, sharpen rarely. A few passes on a honing rod every week or two keeps the edge true. When it finally needs sharpening, a whetstone or a professional knife sharpener restores it.
Store it safely. Keep the knife on a magnetic strip, in a saya, or in a block, not loose in a drawer where the edge can knock against other tools.
Keep it dry. Never leave the knife to soak or sit wet in the sink. A drop of food-safe oil before long storage protects both the steel and the Damascus pattern.