Handcrafted by the renowned Sakai Takayuki smithy, this 150 mm Petty features a VG-10 stainless steel core hardened to approximately 61 HRC, protected by stainless Damascus cladding for lasting sharpness and corrosion resistance. Its narrow blade and pointed tip make it ideal for precise tasks such as trimming meat, removing connective tissue, filleting smaller fish, and preparing fruit and vegetables. The traditional Japanese wa handle provides a comfortable, balanced grip, while the distinctive hammered finish and black-and-gold details complete its refined appearance.

BLADE SHAPE:

The petty is a small, versatile Japanese utility knife designed for precise kitchen tasks. Its narrow blade and pointed tip make it particularly useful for trimming meat, removing fat and connective tissue, filleting smaller fish, and preparing smaller ingredients.

At 150 mm (5.9"), this petty offers an excellent balance between cutting length and maneuverability. The blade is long enough for smooth slicing motions through smaller pieces of meat and fish, yet remains compact enough for detailed work that would be less comfortable with a larger chef's knife.

Its narrow profile allows precise cuts around awkward shapes and tight spaces, while the pointed tip is especially useful for trimming, scoring, and removing small sections of unwanted tissue.

The petty is an excellent companion to a larger gyuto or santoku, handling smaller tasks that require greater control. It works well on a cutting board and can also be used for certain in-hand tasks, such as peeling or shaping fruit and vegetables, with appropriate care.

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.