Sakai Takayuki Steak VG-10 Damascus 120mm is a compact Japanese knife designed for preparing, trimming, and slicing steaks and smaller cuts of meat. Its slightly wider, sturdier blade provides greater stability than a traditional petty, while the sharp cutting edge allows clean, precise cuts without tearing the meat's delicate fibers.

Handcrafted by the renowned Sakai Takayuki smithy, this steak petty features a VG-10 stainless steel core hardened to approximately 61 HRC, protected by stainless Damascus cladding for lasting sharpness and corrosion resistance. The polished hammered finish and traditional Japanese wa handle with distinctive black-and-gold accents give it an elegant appearance.

Unlike conventional steak knives designed for use at the dinner table, this knife is intended for preparing and slicing meat on a cutting board. Its fine Japanese cutting edge should not be used directly on ceramic or porcelain plates, as contact with hard surfaces can damage the edge. For serving and slicing steaks, we recommend using a wooden serving board.

BLADE SHAPE:

The steak petty is a compact Japanese utility knife designed specifically for precise meat preparation. Compared to a traditional petty, it features a slightly wider, heavier blade that offers additional stability and control when working with steaks and smaller cuts of meat.

At 120 mm (4.7"), the blade is short and highly maneuverable, making it particularly useful for trimming fat, removing connective tissue, portioning smaller steaks, and slicing cooked meat into neat, even pieces.

Its sharp, pointed tip allows precise trimming around the edges of meat, while the slightly wider profile provides a more substantial feel in the hand. The compact length makes it easy to control, especially when working with smaller portions that do not require a full-sized slicing knife.

A sharp, smooth cutting edge helps produce clean slices without unnecessary tearing or crushing of the meat fibers. This is particularly useful when slicing a perfectly cooked steak, where preserving its texture and juices is just as important as achieving an even cut.

For best results, use the steak petty on a wooden cutting or serving board rather than directly on a plate. It is an excellent choice for steak preparation and precise portioning, but is not intended to replace conventional table steak knives.

STEEL:

The blade features a core of VG-10 stainless steel, produced by Takefu Special Steel in Japan. VG-10 is one of the most widely used steels in Japanese kitchen knives, offering a good balance of edge retention, corrosion resistance, and ease of maintenance.

Its composition includes approximately 1% Carbon (C), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). These elements contribute to wear resistance, edge stability, and the ability to maintain a fine, sharp cutting edge. The steel is hardened to approximately 60–61 HRC.

LAMINATION:

The hard VG-10 core is protected by softer outer layers of stainless steel. This construction is known as san-mai, meaning "three layers" in Japanese.

The outer layers support and protect the harder core, contributing to the blade's overall durability. The layered Damascus cladding also creates the distinctive flowing pattern visible across the blade.

GEOMETRY:

The knife features a double-bevel (symmetrical) blade, making it suitable for both left- and right-handed users.

Its flat V-edge geometry provides a practical balance between precise cutting, edge stability, and ease of resharpening.

BLADE FINISH:

The blade combines two distinctive finishes: a textured tsuchime (hammered) pattern and an intricate Damascus pattern.

The upper section features polished hammer imprints that add texture and can help reduce food adhesion by limiting contact between the blade and certain ingredients.

Below the hammered surface, flowing Damascus layers create a subtle, wave-like pattern that gives the blade its distinctive appearance.

HANDLE:

The knife features a traditional octagonal Japanese (wa) handle made from oak wood, suitable for both right- and left-handed users. Its shape provides a secure grip, precise control, and balanced handling during detailed cutting tasks.

The handle is finished with traditional Japanese urushi lacquer. Its distinctive black-and-gold transition near the tang combines deep, dark tones with warm metallic accents.

Kokushin (黒心) literally means "black heart":

• koku / kuro (黒) = black
• shin (心) = heart, spirit, or essence

The name reflects the collection's dark, refined aesthetic, particularly the black tones of the handle and its subtle gold accents.

BLACKSMITH:

Sakai Takayuki is a renowned Japanese knife brand owned by Aoki Hamono, based in Sakai, Japan, a city with approximately 600 years of blade-making tradition.

The brand works with skilled blacksmiths, sharpeners, and other specialized craftsmen to produce a wide range of traditional and modern Japanese kitchen knives. Its extensive selection of blade shapes, steels, and finishes combines Sakai's long-standing craftsmanship with the needs of contemporary home and professional kitchens.