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Home | Japanese Kitchen Knives | Trade In Tagai Sanjo 150mm Petty Stainless Clad Shirogami Oak and Weng

Trade In Tagai Sanjo 150mm Petty Stainless Clad Shirogami Oak and Wenge

€154,23
€154,23
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READ IMPORTANT DELIVERY OPTION INFORMATION

Trade in petty in great condition without original packaging. This stainless clad carbon knife shows wear only in some surface scratches in the kireba bevel that are consistent with use on a honing rod. The core steel has oxidized as expected with use and was mostly left in place prior to listing to give the new owner a head start on the patina development. Comes with a fresh BC edge.



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length: 150mm
Total Length: 275mm
Edge Length: 150mm
Heel Height: 36mm
Spine Thickness: 4mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC): 63
Maintenance: Some Attention
Handle Type: Japanese (wa)
Handle Material: Oak and Wenge

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,97
€29,97
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€65,22
€65,22
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€72,27
€72,27
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€51,12
€51,12
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€54,64
€54,64
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€35,25
€35,25



Shirogami 1 (White Paper #1)

Carbon (C): 1.25–1.35% | Manganese (Mn): 0.2–0.3% | Phosphorus (P/S): trace

Shirogami 1 is an ultra-pure high-carbon steel (~1.25–1.35% C) from Hitachi, delivering extreme sharpness and easy honing. Capable of ~65 HRC, it’s used for razors and fine kitchen knives. Its low impurity content yields an exceptionally fine grain but requires vigilant maintenance to prevent rust.



About Tagai Sanjo

Sanjo, Niigata, Japan

Tagai is a collaborative project from Sanjo, Niigata, uniting blacksmiths like Mutsumi Hinoura and Takashi Hosokawa. Rather than a single workshop, Tagai blends the talents of top regional makers to create knives that reflect Sanjo’s spirit: practical, balanced, and beautifully ground. Tagai knives often use proven steels like Shirogami or SLD and are ground for efficient cutting with strong spine-to-edge taper. “Tagai” means “together,” fitting for a brand shaped by shared skill and vision. These knives are a refined showcase of Sanjo craftsmanship, designed with professional use in mind.

See All Tagai Sanjo