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Home | Petty | Sakai Kikumori 120mm Petty SKK Vanadium Stainless

Sakai Kikumori 120mm Petty SKK Vanadium Stainless

£78.33
£78.33
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READ IMPORTANT DELIVERY OPTION INFORMATION

Vanadium molybdenum stainless steel holds an edge nicely with good toughness and excellent stainless properties. They are ideal for the professional or home cook who is looking for a great workhorse with easy maintenance and good edge life. These utility-minded knives can have some stray scratches in their finish. However, they are all hand ground with a right hand bias convex grind that releases food nicely and gives them a smoother cutting feel than their weight would suggest.

These are solid utilitarian knives. Stainless western handled knives like these are found in the back of most professional kitchens in Japan and are relied on for bulk prep work. 

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.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

Petty

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

Listed Length: 120mm
Total Length: 227mm
Edge Length: 121mm
Heel Height: 27mm
Spine Thickness: 1.7mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Steel
Steel Type: Molybdenum Vanadium
Steel Hardness (HRC):
Maintenance: Less Attention
Handle Type: Western
Handle Material: Pakka

  • 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

£25.61
£25.61
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

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

£55.74
£55.74
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

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

£61.76
£61.76
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

£43.69
£43.69
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

£46.70
£46.70
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

£30.13
£30.13

Molybdenum Vanadium

This steel combines a moderate to high carbon stainless steel with deliberate additions of molybdenum and vanadium to strengthen the blade’s structure, refine the grain, and boost edge stability. Molybdenum enhances hardenability, improves wear resistance, and supports a finer microstructure that holds an edge longer. Vanadium forms robust carbides that resist abrasion and help the blade resist dulling. In use, such steel typically reaches around 58–61 HRC and is favored in kitchen and utility knives for its balance of sharpness, durability and relatively low maintenance. While exact chemistry is often proprietary, this alloy has enough corrosion-resistance for kitchen use but still benefits from regular drying and occasional oiling.

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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