The Saji Petty VG-10 Gold RWO 135 mm is a small Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.
Knives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.
Together with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.
Petty knives are basically smaller versions of Gyuto knives (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.
Learn more about knife maintenance here.
The blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called san-mai lamination. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.
It has a double bevel (symmetrical) blade with a hamaguri grind. The spine and choil of the blade are unpolished.
The beautiful gold-toned damascus pattern was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.
The rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.
Blade shape: Petty
Steel type: VG-10
Blade construction: San-Mai [brass + copper] / Hamaguri / damask
Hardness (HRC scale): 61
Overall length: 260mm (10.2")
Blade length: 135mm (5.3")
Blade height: 29mm (1.1")
Spine thickness: 2mm (0.08")
Weight: 70g (2.5 oz)
Handle length: 115mm (4.5")
Handle type / wood: Japanese (Wa) style / Rosewood
Kanji on the blade:
Blacksmith: Takeshi Saji
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.