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Home | All Japanese Kitchen Knives | Trade in Masakane 150mm Petty SK Carbon Steel New Old Stock Pakka

Trade in Masakane 150mm Petty SK Carbon Steel New Old Stock Pakka

$126.95
$126.95
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Trade in petty in excellent condition with original packaging. This carbon steel knife was returned to us after carbon steel did not agree with the original owner. Arrive with some light surface oxidation that has since been polished away but some horizontal wiping scratches remain. The edge has been touched up and the knife is in otherwise excellent condition.

Masakane knives share a lineage of the first Japanese blacksmiths who traveled to the west to learn Western knife making techniques that inspired gyuto making during the Meiji era.

These Masakane represent the tail end of the most important gyuto maker of the mid 20th century.

Brand: Masakane 源正金
Producing Area: Seki-Gifu/ Japan
Profile: Petty
Size: 150mm
Steel Type: Carbon Steel
Steel: Mono SK High Carbon
Handle: Pakka Western
Total Length: 250mm
Edge Length: 145mm
Handle to Tip Length: 145mm
Blade Height: 27mm
Thickness: 1.85mm
Handle Length: 105mm
Weight: 74g
Hand Orientation: Right-Hand Bias

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.
Carbon Single Bevel
This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We advise using hand sharpening on whetstones. Single bevel knives perform best at fine finishes but this makes the edges more delicate. Do not over sharpen the ura side of the knife. Do not use pull through sharpeners and non-water cooled mechanized sharpening. Honing rods are not recommended, use a strop for maintenance and deburring after sharpening.

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Trade in Masakane 150mm Petty...

$126.95
$126.95
Sold Out