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Home | Petty | Sakai Kikumori 135mm Petty VG10 Tsuchime Oakwood Handle

Sakai Kikumori 135mm Petty VG10 Tsuchime Oakwood Handle

$266.91
$266.91
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READ IMPORTANT DELIVERY OPTION INFORMATION

This uniquely hammer-marked series from Sakai Kikumori is made with stainless cladding and a hard VG10 stainless steel core with an oakwood octagonal handle.

These are be a great introduction to Japanese knives for those who can follow a few guidelines. This line would also be an ideal work horse for a busy professional who needs an affordable stainless. The VG10 stainless steel in the core has a nice blend of stain resistance, toughness, and edge life while being ground thin behind the edge for smooth cutting.

Everyday Prep

Good for veggies and boneless protein

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.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length: 135mm
Total Length: 281mm
Edge Length: 144mm
Heel Height: 29mm
Spine Thickness: 2mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: VG10
Steel Hardness (HRC): 61-62
Maintenance: Less Attention
Handle Type: Japanese (wa)
Handle Material: Oak

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, cheap plastics or metal cutting boards.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. 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

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$51.56
$51.56
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$112.22
$112.22
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$124.36
$124.36
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$87.96
$87.96
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$94.03
$94.03
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$60.66
$60.66

VG10

Carbon (C): 0.95–1.05% | Chromium (Cr): 14.5–15.5% | Molybdenum (Mo): 0.9–1.2% | Vanadium (V): 0.1–0.3% | Cobalt (Co): 1.3–1.5%

VG‑10 is a cobalt‑bearing stainless famed for combining hardness (~60–62 HRC), corrosion resistance, and fine sharpening response. It takes a very refined edge and holds it well; micro‑chipping can occur on thin edges but is manageable with sound geometry.

About Sakai Kikumori

Sakai, Osaka, Japan

Sakai Kikumori is a distinguished Japanese knife brand established in 1926 by Kawamura Hamono Co., Ltd., located in Sakai City, Osaka Prefecture—a region renowned for its 600-year-old blade-making tradition. Rather than manufacturing knives in-house, Sakai Kikumori collaborates with some of Sakai’s most skilled blacksmiths and sharpeners to produce high-quality kitchen knives. This collaborative approach ensures a diverse and refined selection of knives that honor Sakai’s legacy of craftsmanship.

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