Takamura SG2 Migaki Petty Knife 130mm - High Carbon Stainless Steel Japanese Kitchen Knife for Precision Slicing, Peeling & Garnishing - Perfect for Chefs & Home Cooks
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Description
Takamura SG2 Migaki Petty 130mm
Enhance your kitchen precision with the Takamura SG2 Migaki Petty 130mm, a meticulously crafted Japanese knife ideal for detailed tasks. Forged by the esteemed Takamura Hamono in Echizen, Japan, this petty knife combines advanced metallurgy with exceptional craftsmanship, making it a valuable addition for both professional chefs and home cooks.
Specifications
- Region: Echizen, Japan
- Blacksmith: Takamura Hamono
- Core Steel: SG2 (R2) Powdered Stainless Steel
- Cladding: Stainless Steel
- Hardness (HRC): 62
- Blade Length: 130mm
- Blade Height: 28.6mm
- Spine Thickness at Base: 1.4mm
- Weight: 62g
- Handle: Rosewood Western-style (Yo) Handle
Why Choose the Takamura SG2 Migaki Petty 130mm?
This petty knife is designed for precision tasks such as peeling, trimming, and intricate slicing. The SG2 powdered stainless steel core offers exceptional sharpness and edge retention, while the stainless steel cladding enhances durability and ease of maintenance. The thin, laser-like blade ensures effortless cutting, and the rosewood handle provides a comfortable and secure grip, enhancing control during use.
Common Questions
1. Is the Takamura SG2 Migaki Petty suitable for left-handed users?
Yes, the knife features a symmetrical 50/50 edge grind, making it suitable for both right-handed and left-handed users.
2. How should I maintain this knife?
Hand wash the knife with mild detergent, rinse with hot water, and dry immediately after use. Avoid dishwashers and ensure proper storage to protect the blade. Regular honing and occasional sharpening with a whetstone will keep the edge performing optimally.
3. Can this knife handle tasks beyond peeling and trimming?
While optimized for precision tasks, the 130mm blade length allows it to handle small-scale slicing and dicing. However, for larger tasks, a longer blade such as a gyuto or santoku is recommended.
