Sakai Kikumori Kurouchi VG10 Petty 150mm

The Sakai Kikumori Kurouchi VG10 Petty brings the refined grind of this range to the smaller tasks on your chopping board. Its slim blade and pointed tip offer close control when trimming, slicing and preparing ingredients that need a more delicate touch.

From finely slicing garlic and shallots to trimming boneless chicken or preparing fruit, this Japanese petty knife is a useful companion to a larger gyuto or santoku. The thin, carefully ground blade passes through ingredients with little resistance, making precise preparation feel smooth and controlled.

A dark kurouchi finish and textured upper blade give the knife its rustic character. Along the bevel, an oxidised finish reveals a fine, intricate Damascus pattern. The pale magnolia handle and dark buffalo horn collar provide a natural contrast to the steel.

This range combines blade production in Seki with handle fitting and quality checks by Sakai Kikumori. The blade profile is laser cut before being ground, finished and sharpened by hand. That attention to the finishing work gives the petty its refined cutting geometry.

Steel and Construction

The blade uses VG10 stainless steel, hardened to 60 to 61 HRC. It offers a practical balance of edge retention, corrosion resistance and sharpening maintenance for everyday kitchen use.

The thin grind is a defining feature of this range. With less steel behind the cutting edge, the blade moves through ingredients smoothly, supporting fine slices and accurate trimming without unnecessary force.

The narrow profile allows easy manoeuvring around smaller ingredients, while the pointed tip is useful for removing blemishes and making detailed cuts. A traditional magnolia handle with a buffalo horn collar completes the knife.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry the blade and handle thoroughly. Do not soak the knife or place it in a dishwasher.

Avoid abrasive cleaning pads and metal polish, which can alter the dark oxidised finish and Damascus contrast. The finish may gradually change in appearance with use.

Use a wooden or suitable synthetic chopping board. Avoid bones, frozen food, twisting through ingredients or using the tip to pry. The fine edge and pointed tip perform best with light, controlled pressure.

Maintain the edge with a whetstone and store the knife with its blade protected. Keep the magnolia handle away from prolonged moisture and direct heat.

Best for: Preparing fruit, slicing small vegetables, trimming boneless meat and detailed cutting tasks alongside a larger chef’s knife.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. Straightforward stainless steel care and a manageable profile for smaller preparation tasks, with a fine edge that rewards careful handling.

Blade made in Seki, Japan. Handle fitting and quality checks by Sakai Kikumori.

HRC: 60/61

Made in Japan.

Free shipping on orders over R1,500.