Overview

Made by Takeshi Saji in Echizen, Japan, this Blue #2 Rainbow Damascus Petty 130mm brings his distinctive copper-and-brass patterning to a compact utility knife. The short blade is suited to trimming boneless meat, preparing small vegetables and slicing fruit when a full-size chef's knife feels cumbersome.

Aogami #2 carbon steel forms the cutting core, surrounded by layered rainbow Damascus cladding. Copper and brass bring warm tones to the blade, while the fitted white cow-horn western handle, rivets and polished metal bolster give it a substantial, traditional feel. Natural handle markings and Damascus patterns vary from knife to knife.

Common Questions

What is a 130mm petty knife best used for? Use it for controlled cuts on shallots, garlic, fruit and other small ingredients, or for trimming boneless proteins. It complements a larger gyuto for everyday preparation.

Is Blue #2 steel stainless? No. The exposed carbon-steel edge can develop a patina and will rust if left wet. Wipe the blade during use, hand wash after cooking and dry it immediately. Never soak it or put it in a dishwasher. For longer storage, apply a thin coat of tsubaki knife oil to the clean, dry blade.

Does this knife come with a handle? Yes. The white cow-horn western handle is fitted. This is a complete knife, not a blade-only listing.

How should I protect the edge and finish? Cut on a knife-friendly board and avoid bones, frozen food and twisting the edge through a cut. Sharpen with whetstones when needed. Avoid abrasive scrubbing on the decorative blade faces.

Specifications

Blacksmith: Takeshi Saji

Origin: Echizen, Fukui, Japan

Knife Type: Petty / utility knife

Core Steel: Aogami #2 / Blue #2 carbon steel

Cladding: Rainbow Damascus with stainless steel, copper and brass layers

Blade Length: 130mm nominal

Edge: Double bevel

Handle: Fitted white cow-horn western (yo) handle with rivets and metal bolster

Care: Hand wash and dry immediately; carbon-steel edge is reactive