8A-N Petty Knife 150mm
8A-N Petty Knife 125mm
8A-N Petty Knife 150mm
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Ichimonji AUS-8 Petty Knife

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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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8A-N Series: Quenched AUS-8 Stainless Steel

Sakai Ichimonji's 8A-N Series are the knives made from AUS-8 Stainless Steel which is a popular choice for Japanese Kitchen Knives in the Western style. This steel is rust resistant and relatively easy to sharpen, making a good choice for newcomers to Japanese Knives.

Additionally, AUS-8 is considered to be slightly tougher than other Japanese Steels such as Silver #3 and VG-10, meaning that it is less likely to chip during use.

Furthermore, Sakai Ichimonji's 8A-N Series are unique due to their quenching process that improves overall performance.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
28ap-125 125 230 75
28ap-150 150 265 80
Blade Material Name Handle
Double Edgedd

Double Edged

AUS-8 Compressed plywood handle with brim


Petty knife or Petit knife is ideal for detailed food preparation such as peeling, slicing and decorative work.The blade size can vary from 120mm to 150mm and is quite light in hand. Professional chefs often use the short 125mm blade for peeling and cutting. For home use, the 150mm size is popular.


Stainless Steel

AUS-8 Steel is a standard stainless steel that is often used in knives due to its corrosion resistance and ease of sharpening in comparison to other steels.

Compressed plywood handle with brim


Compressed Plywood handles are finished by hand and provide good balance and durable.

Full Steel

Forging Process

A full steel blade or Mono-Steel blade means that only one type of steel has been used in its construction from spine to edge. Making knives with a single steel type requires expert attention during the manufacturing process to ensure the blade does not become overly brittle or warped. Differentiating a high quality Mono-Steel Blade from a low quality Mono-Steel blade can be quite difficult at a quick glance.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.


After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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