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Home | Outdoor | MOKI 100mm Steak Knife Linen Micarta Handle

MOKI 100mm Steak Knife Linen Micarta Handle

$275.00
$275.00
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Designed and produced in Seki, Japan, Moki is a multigenerational business which dates to 1907. Their mechanics and finishes are always excellent and their design is with a nice feel in hand. 

We are very happy to have this maker's knives in our lineup.

Brand: MOKI モキナイフ
Producing Area: Seki-Gifu/ Japan
Size: 100mm
Steel Type: Stainless Steel
Steel: AUS-8
Handle: Linen Micarta
Total Length: 208mm
Edge Length: 100mm
Blade Thickness: 1.8mm
Handle Length: 87mm
Weight: 56g
Hand Orientation: Ambidextrous
Come with Sheath



About This Knife

Table Cutlery

For use at the table.

Ambidextrous

Suitable for all users.

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Steak Knife

A steak knife is a small, sharp table knife made for cutting cooked meats cleanly at the plate. Its pointed blade—either straight-edged or serrated—slices through steaks, chops, and roasts without tearing. The compact size offers control, while the durable edge holds up well to repeated table use. It’s an essential tool for clean, comfortable dining with any cut of meat.

Open length:
Blade length:
Blade thickness:
Closed length:
Handle thickness:
Weight:

Mechanism:
Blade style:
Handle:
Pocket clip:
Blade finish:
Blade color:
Clip color:
Clip finish:
Clip position:
Clip type:
Ambidextrous:
Handle material:
Handle color:
Lanyard hole:
Blade steel:

  • This is a stainless steel knife.
  • It should be hand washed and towel dried. Dishwashers will degrade the edge and handle over time. Extended moisture exposure can still cause oxidation.
  • Use on wooden cutting boards for best results.
  • Avoid hard surfaces like bamboo or plates. Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

Dive Deeper

Medium - Western Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

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AUS-8

Carbon (C): 0.70–0.80% | Chromium (Cr): 13.0–14.5% | Manganese (Mn): 0.5–1.0% | Silicon (Si): 0.5–1.0% | Vanadium (V): 0.10–0.26 | Nickel (Ni): ≤0.5% | Molybdenum (Mo): 0.1–0.3%

AUS‑8 is a Japanese stainless balanced for corrosion resistance, toughness, and easy sharpening. Typically ~57–59 HRC, it takes a very keen edge quickly and is forgiving in use; edge retention is fair but dependable with routine touch‑ups. Widely used in EDC and value‑oriented kitchen knives.



About Moki Knives

Seki, Gifu, Japan

Founded in 1907 in Seki City, Japan, Moki Knives is renowned for producing high-quality pocket knives. Combining traditional craftsmanship with modern technology, Moki offers “Precision Factory Custom Knives” characterized by meticulous hand-finishing and smooth operation. Their knives often feature VG-10 stainless steel blades and natural handle materials, appealing to collectors and everyday users alike. Moki’s commitment to quality has established its reputation both domestically and internationally.

See All Moki Knives