From the maker

Overview

The Kei Kobayashi SG2 Migaki Petty 150mm with Red Septagonal Handle is a compact laser built for precision work. Handcrafted by Kei Kobayashi in Seki, Japan, this knife combines an SG2 powdered stainless core with stainless cladding and a refined migaki finish for an incredibly smooth, clean cutting experience. It is the kind of petty that feels quick in the hand, precise on the board, and exceptionally capable for trimming proteins, slicing fruit, mincing shallots, or handling the fine detail work that feels oversized with a full gyuto.

What makes this knife special is the balance of elegance and performance. Kei Kobayashi is known for extremely fine grinds, outstanding fit and finish, and a true laser feel through food. The 150mm length gives you excellent utility without becoming bulky, while the red urushi-coated pakka wood handle gives the knife its unmistakable visual identity. If you want a premium Japanese petty that looks striking and cuts with almost no resistance, this is one of the standout options in its class.

Common Questions

Q: What is a 150mm petty knife best used for?

A: A 150mm petty is ideal for the small and medium prep jobs that come up constantly in a real kitchen. It excels at trimming meat, segmenting citrus, slicing herbs, peeling larger produce, preparing sandwiches, and doing precise in-hand or board work when a larger chef’s knife feels unnecessary. For many cooks, it becomes the most frequently reached-for secondary knife.

Q: Is this petty suitable for home cooks?

A: Yes. It is especially good for home cooks who want one premium utility knife for detail work and smaller ingredients. Because it uses stainless-clad SG2 steel, it offers strong edge retention and easier day-to-day care than a fully reactive carbon petty, while still delivering the crisp, high-performance cutting feel people expect from a top-tier Japanese knife.

Q: How should I care for this knife?

A: Hand wash and dry it right after use, and avoid hard twisting cuts, frozen foods, bones, or pits. Use a wood or knife-friendly synthetic cutting board to protect the edge. For maintenance, a leather strop is helpful between sharpenings, and whetstone sharpening is the best long-term method for preserving the knife’s geometry and performance.