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165mm Western Petty Knife, Olive

165mm Western Petty Knife, Olive

$642.00 USD
$642.00 USD
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Materials

Handle Material: Authentic Bethlehem Olive Wood (Israel)
Sheath / Saya: Matching Olive Wood Saya

dimensions

Overall Length: 10 ⅞" (276 mm)
Blade Length: 6 ½" (165 mm)
Handle Length: 4 ¼" (108 mm)
Weight: 3.4 oz (96 g) / 4.85 oz (137 g) with Saya

Crafted for the discerning Chef, this exceptional Petty knife features a razor-sharp O1 high-carbon tool steel core expertly clad in striking Alabama Damascus. This signature cladding utilizes a specific four-alloy recipe consisting of 52100, 5160, 15N20, and 203E, expertly blending deep-hardening high-carbon steels with nickel-bearing components to create a mesmerizing organic pattern with high visual contrast. It excels as a high-end cladding material because the tougher, resilient outer layers act as a shock absorber for the ultra-hard core, allowing the knife to maintain extreme edge retention at the center while providing overall flexibility and durability across the blade body. The knife is perfectly balanced with a beautiful  Olive handle and comes complete with a matching custom wooden sheath (saya) for safe, elegant storage.

 

0726006

care instructions

Cleaning: Hand-wash the blade immediately after each use with mild dish soap and warm water, focusing on removing any acidic or salty residue that can quickly cause oxidation.
​Drying: Thoroughly dry the entire knife, including the blade, handle, and bolster area, with a clean, lint-free cloth; never leave the knife in a sink or soak it, as moisture trapped in the handle can lead to swelling, cracking, or rot.
​Handle Care: Apply a food-safe mineral oil or high-quality wood finish to the handle periodically to nourish the wood and maintain a protective barrier against moisture and environmental changes.
​Blade Protection: When the blade is clean and completely dry, apply a thin layer of food-grade mineral oil or camellia oil to the carbon steel to prevent rust during storage.
​Storage: Store the knife in a dry environment, such as a wooden knife block, on a magnetic wall strip, or in a knife roll; avoid storing it in a drawer where it can clash with other utensils, which risks damaging the edge or handle.
​Sharpening: Maintain the edge using traditional, freehand sharpening techniques on natural Japanese whetstones; avoid pull-through sharpeners or electric grinding wheels, which can ruin the geometry and finish of high-carbon damascus blades.
​Usage Constraints: Use the knife strictly for cutting food on wooden cutting board; avoid cutting through bone, frozen foods, or hard surfaces to prevent chipping or edge damage.

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