Skip to content
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***

Yu Kurosaki - Senko SG2 Petty 150mm

Sold out
$199.00
The Knives in this line are hand made and may vary slightly in size, weight and color. Please feel free to contact us for photos of a specific knife. 

Total Knife Length:

280mm 

Blade Length Tip to Heel:

150mm 

Blade Height:

31mm

Blade Width at spine:

1.9mm

Total Weight:

72 grams 

Steel Type:

SG2 stainless

Rockwell Hardness:

62 - 63

Handle Materials:

Walnut/Buffalo Horn

 The new Senko line from Yu Kurosaki is made from high performance corrosion resistant SG2/R2 steel. With a thin grind, beautiful hammering, easy maintenance and excellent steel these knives are quickly becoming a house favorite.

*The Petty or Utility knife is a small knife used for smaller and more delicate tasks. They range in size from 120mm to 210mm and usually have a short blade height and thin blade. They can be used as a line knife or to prep various smaller items. Great for things like cutting fruit, herbs or even to portion and slice smaller proteins. In our opinion this is a top 3 knife everyone should have in their arsenal.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.