Sakai Takayuki VG10 Saiseki Petty // 150mm // Japanese Precision Knife

Refined and razor-sharp, the Sakai Takayuki VG10 Saiseki Petty 150mm features VG-10 steel, tsuchime Damascus cladding, and a lacquered oak handle. Perfect for precision prep, fruits, vegetables, and proteins.

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.

This Saiseki knife combines traditional Japanese craftsmanship with modern performance. It features a Japanese lacquered (urushi) oak handle adorned with a unique crushed stone (Saiseki) motif, reflecting intricate artistry and attention to detail.

The blade is crafted with a stainless VG-10 core and surrounded by hand-hammered (tsuchime) stainless Damascus cladding, delivering exceptional sharpness, durability, and corrosion resistance. Lightweight yet balanced, the knife offers a refined cutting experience, blending elegance and functionality in a versatile kitchen tool perfect for both professional chefs and home cooks.

Description:

• Shape: Petty

• Blade Length: 150mm

• Blade Height: 29.5mm

• Blade Thickness: 2mm

• Weight: 83.5g

• Blade Construction: San Mai

• Cladding: Stainless

• Steel Type: VG-10

• Rockwell Hardness: 61–62 HRC

• Handle: Octagonal Lacquered Oak

• 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:

• VG-10 high-performance stainless steel (61–62 HRC)

• Razor-sharp edge with long-lasting edge retention

• Lightweight, precise 150mm petty blade

• Hammered Damascus stainless cladding

• Lacquered octagonal oak handle for control and balance

• Excellent corrosion resistance and easy maintenance

• Made in Sakai City, Osaka, Japan

Recommended Uses:

• Peeling and trimming fruits and vegetables

• Precision slicing of herbs, garlic, and shallots

• Portioning proteins and seafood

• Sushi prep and garnish work

• Detailed kitchen tasks where control matters

Key Features:

• VG-10 high-performance stainless steel (61–62 HRC)

• Razor-sharp edge with long-lasting edge retention

• Lightweight, precise 150mm petty blade

• Hammered Damascus stainless cladding

• Lacquered octagonal oak handle for control and balance

• Excellent corrosion resistance and easy maintenance

• Made in Sakai City, Osaka, Japan

Recommended Uses:

• Peeling and trimming fruits and vegetables

• Precision slicing of herbs, garlic, and shallots

• Portioning proteins and seafood

• Sushi prep and garnish work

• Detailed kitchen tasks where control matters