Vitamin K is a fat-soluble vitamin essential for the production of blood clotting factors and exists in different forms: K1 (phylloquinone), K2 (menaquinone), and K3 (menadione). It plays a critical role in the coagulation process by post-translationally modifying clotting factors in the liver, and deficiency can lead to prolonged bleeding. Sources of vitamin K include green leafy vegetables for K1 and synthesized forms in the intestines for K2, while antagonists like dicumarol and warfarin inhibit its action.