Tsunehisa VG10 Brown Pakka Petty 80mm - Made in Japan 🇯🇵
Experience VG10 Precision in a Compact Petty Built for In-Hand Work and Fine Detail
The Specs
- Steel: VG10 stainless core, San Mai (Suminagashi forged), 61 HRC
- Cladding: 2 layers damascus-patterned stainless steel
- Blade length: 80mm | Spine: 1.6mm | Weight: 60g
- Edge grind: Even 50/50 double bevel
- Handle: Octagonal brown rosewood with black pakkawood bolster (Wa style)
- Origin: Echizen, Japan
The Petty
VG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 61 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The VG10 core is forged between two layers of damascus-patterned stainless steel using the Suminagashi technique, protecting the core from damage and oxidation. At 80mm this is the most compact petty in the Brown Pakka range - a true paring knife designed for in-hand work away from the board. It excels at peeling, trimming, segmenting citrus, deveining prawns, and any close-detail prep where a longer blade would be unwieldy. At just 60g it is exceptionally light and easy to manoeuvre for extended prep sessions. Handmade in Echizen, Japan.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic rod or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
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Tsunehisa VG10 Brown Pakka Petty 80mm - Made in Japan 🇯🇵
Experience VG10 Precision in a Compact Petty Built for In-Hand Work and Fine Detail
The Specs
- Steel: VG10 stainless core, San Mai (Suminagashi forged), 61 HRC
- Cladding: 2 layers damascus-patterned stainless steel
- Blade length: 80mm | Spine: 1.6mm | Weight: 60g
- Edge grind: Even 50/50 double bevel
- Handle: Octagonal brown rosewood with black pakkawood bolster (Wa style)
- Origin: Echizen, Japan
The Petty
VG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 61 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The VG10 core is forged between two layers of damascus-patterned stainless steel using the Suminagashi technique, protecting the core from damage and oxidation. At 80mm this is the most compact petty in the Brown Pakka range - a true paring knife designed for in-hand work away from the board. It excels at peeling, trimming, segmenting citrus, deveining prawns, and any close-detail prep where a longer blade would be unwieldy. At just 60g it is exceptionally light and easy to manoeuvre for extended prep sessions. Handmade in Echizen, Japan.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic rod or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
Product Information
Product Information
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Description
Experience VG10 Precision in a Compact Petty Built for In-Hand Work and Fine Detail
The Specs
- Steel: VG10 stainless core, San Mai (Suminagashi forged), 61 HRC
- Cladding: 2 layers damascus-patterned stainless steel
- Blade length: 80mm | Spine: 1.6mm | Weight: 60g
- Edge grind: Even 50/50 double bevel
- Handle: Octagonal brown rosewood with black pakkawood bolster (Wa style)
- Origin: Echizen, Japan
The Petty
VG10 is one of the most trusted stainless steels in Japanese knife making - a high-carbon, high-chromium alloy with added cobalt and vanadium that delivers excellent edge retention, corrosion resistance, and ease of sharpening. At 61 HRC it holds a keen working edge through daily prep while remaining practical to maintain on Japanese water stones. The VG10 core is forged between two layers of damascus-patterned stainless steel using the Suminagashi technique, protecting the core from damage and oxidation. At 80mm this is the most compact petty in the Brown Pakka range - a true paring knife designed for in-hand work away from the board. It excels at peeling, trimming, segmenting citrus, deveining prawns, and any close-detail prep where a longer blade would be unwieldy. At just 60g it is exceptionally light and easy to manoeuvre for extended prep sessions. Handmade in Echizen, Japan.
Care & Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing
- Hone regularly on a ceramic rod or leather strop
- Sharpen on Japanese water stones (1000/3000 grit)
- Store on a magnetic strip or in a knife block
