Saji Petty R2 Ironwood 130mm (5.1″)

Saji Petty R2 Ironwood 130mm (5.1″) is definitely not just a looker. If you check under the hood, you will find some amazing specs there too! The core of this knife is made of powder R2/SG2 steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one-of-a-kind damascus pattern.

The knife is safely stored in a traditional Japanese wooden box with burned Saji trademark kanji characters on the top. In short, this knife is a great example of functional art!

BLADE SHAPE:
Petty knives are designed for smaller tasks on and off the cutting board. It’s an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyutos or chef’s knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!
Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.

STEEL:
R2 steel, also known as SG2 steel, is high-quality powder steel, easy to maintain and sharpen. It has long edge retention and stays sharp for a long time. It’s renowned for its hardness (63 HRC!) and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. R2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.

LAMINATION:
A high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.

GEOMETRY:
It has a double bevel (symmetrical) blade with a flat v-edge grind. The blade has a distal taper, meaning that it narrows from the handle towards the tip. At the handle, it is 2.2mm (0.08″) thick, and at the tip above the shinogi line it narrows to 1.6mm (0.06″). This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.

BLADE FINISH:
The blade sports a beautiful dark nickel Damascus finish.

HANDLE:
The Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for an extra lavish look! A stainless bolster was added for comfortable grip and balance. The handle is suitable for both left- and right-handed users.

BLACKSMITH:
Takeshi Saji (1948) is one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s a third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.

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