4901601218848-000AB5445-Petty Knife 12cm copy

Seki Magoroku Benifuji Petty Knife 12cm

$112.00

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Great for tasks like mincing garlic and ginger, with a little extra length, the Seki Magoroku Benifuji Petty Knife is a helpful tool in the kitchen.

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Seki Magoroku Benifuji Petty Knife 12cm

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The petty knife is a cross between a paring knife and a small utility

Great for tasks like mincing garlic and ginger, with a little extra length, this petty knife is a helpful tool in the kitchen. It’s ideal for rounded and thin-skinned fruit and vegetables. Its small size gives you complete control over the tip and edge of the blade.

Benifuji is part of the Seki Magoroku range of knives. Many celebrated swords were born in the Seki area and in the Kamakura era. The master craftsman “Magoroku of Seki” had the original technique of producing beautiful swords which were high quality and had outstanding sharpness. Made in Japan, these knives have a full tang which makes them robust and eases hand fatigue.

Constructed from AUS-8A stainless steel, each blade is subjected to 3 chamfering processes. This special grinding process reduces the friction against food and blade and gives you a knife with an extremely sharp cutting edge. Like others in the Kai family, the handle is made from hard-wearing PakkaWood which enables durability and comfort, as well as making it an attractive looking knife to have in your collection.

Blade Material: Full tang, Japanese AUS-8A blade steel
Cutting Angle: Sharpened to 16° double-bevel blade
Hardness: 60 HRC
Handle Material: PakkaWood (premium, resin-impregnated hardwood)
Blade length: 12cm
Handcrafted in Japan
Limited warranty from manufacturing defects

Read through our Shun Blog to find out more information about this top-end brand and the differences between their ranges. See all Chef’s Complements Kai Shun Knives here.

Seki Magoroku quality knives need a certain amount of care to ensure you enjoy their sharpness for years to come.

Before using Seki Magoroku knives for the first time, clean them with hot water. After each use, clean them under running water and dry them with a soft cloth—avoid using aggressive detergents. For safety, always wipe the knife with a towel or cloth from the back of the blade toward the edge. Rinse off aggressive agents like lemon juice immediately after use.
Never put knives in a dishwasher, as this can damage both the material and the sharpness of the edge. Avoid cutting on glass or granite cutting boards, as they can ruin even the hardest steel. Use only wooden, wood composite, or synthetic cutting boards with medium firmness.
When using, ensure the blade does not strike hard materials. The blade can be damaged when cutting around bones, frozen foods, thick-skinned vegetables like butternut squash, or other tough objects.
Knives with natural wood handles should not remain in water for extended periods. Occasionally oil the handle with neutral vegetable oil.
For storage, ensure the knife’s edge doesn’t come in contact with other metallic objects to prevent damage. Store knives in a knife block, wooden drawer insert, or on a wall-mounted magnet board. Japanese blades are best kept in a wooden sheath.

Seki Magoroku is a prestigious Japanese knife brand with a rich history dating back to the 1500s. Founded in 1908 in Seki City, Gifu Prefecture, the brand honors the legacy of the legendary swordsmith Magoroku Kanemoto, known for his exceptional craftsmanship during Japan’s Sengoku period.

Seki City, renowned for its centuries-old blade-making tradition, provides the perfect setting with its high-quality natural resources like iron sand and water, essential for crafting premium knives. Seki Magoroku blends these traditional methods with modern technology, creating knives that are both functional and beautifully designed.

The brand offers a variety of knives, including versatile Santoku knives, catering to both professional chefs and home cooks around the world. Today, Seki Magoroku continues its commitment to producing high-quality, durable knives with a timeless appeal.