Sakai Takayuki Sumire Petty VG-10 // 130mm // Japanese Paring Knife

The Japanese Petty knife is a small, versatile kitchen knife with a 75–150mm blade, designed for precision tasks such as peeling, trimming, and fine slicing. Its narrow, pointed blade provides excellent control and accuracy, making it ideal for delicate work in both professional and home kitchens.

Crafted from high-carbon or stainless steel, the Petty knife is lightweight, nimble, and easy to handle, bridging the gap between a paring knife and a chef’s knife. Perfect for intricate prep work, it’s an essential tool for sushi, vegetables, fruits, and detailed cutting tasks.

The Sakai Takayuki Sumire series is a premium collection of Japanese kitchen knives that blend expert craftsmanship with everyday practicality. Each knife features a VG‑10 stainless steel core, known for outstanding edge retention, corrosion resistance, and easy maintenance, making them dependable tools for daily cooking.

Designed for comfort and precision, every knife comes with a black pakka wood handle that ensures balance, stability, and ergonomic control. Whether slicing vegetables, chopping herbs, or preparing proteins, the Sumire knives allow for smooth, fluid movements and precise cutting, turning even complex prep tasks into effortless work.

Rooted in traditional Japanese forging techniques and crafted for modern kitchens, the Sumire series offers professional-level performance at an approachable price. Versatile, durable, and reliable, these knives are perfect for home cooks, culinary enthusiasts, and chefs seeking high-quality Japanese knives without the premium artisan cost.

Description:

• Shape: Petty

• Blade Length: 130mm

• Blade Height: 27.6mm

• Blade Thickness: 2mm

• Weight: 67.2g

• Blade Construction: San Mai

• Cladding: Stainless

• Steel Type: VG-10

• Rockwell Hardness: 61–62 HRC

• Handle: Black Pakka

• Made In: Sakai City, Osaka, Japan

• Brand: Sakai Takayuki

VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:

• Carbon: 0.95–1.05% (provides hardness and edge retention)

• Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)

• Molybdenum: 0.9–1.2% (improves toughness and wear resistance)

• Vanadium: 0.10–0.20% (increases wear resistance and edge stability)

• Manganese: 0.40–0.50% (improves hardenability)

• Silicon: 0.30% (increases strength and hardness)

• Nickel: 0.20% (enhances toughness)

This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.

Key Features:

• 130mm petty blade for precision kitchen tasks

• VG-10 high-carbon stainless steel core

• Excellent edge retention and corrosion resistance

• 61–62 HRC hardness for long-lasting sharpness

• San Mai blade construction for strength and stability

• Lightweight design for fatigue-free use

• Narrow blade profile for fine detail work

• Comfortable black pakka wood handle

• Easy to maintain for everyday cooking

• Made in Sakai City, Japan

Recommended Uses:

• Peeling and trimming fruits and vegetables

• Fine slicing and detail work

• Herb preparation

• Small protein prep

• Garnishes and plating

• Sushi and precision kitchen tasks

• Home cooking and professional kitchens