For smaller jobs where you work on a chopping board, slicing onions or chopping herbs is a breeze with a petty.

There are some jobs where a smaller blade is called for. Peeling fruit, segmenting an orange, carving meat off a small chicken all involve an amount of "fiddliness" which although you could probably make do with a Chef's knife if you had to, it is just much nicer and safer to do with a smaller blade.

What we thought about this knife

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

5 / 5Overall performance

Simply sensational. The hardness of the steel creates and edge that remains true and sharp for a long time even by Japanese knife standards. 

The knife glides through everything put in its path with a very smooth feel - you'll want to make more food than you need!

5 / 5Beauty

Rugged and solid looking, with the Japanese style blade and Western tapered full-tang pakka wood handle they're subtle but at the same time leave you in no doubt that they're ready to perform in the kitchen. 

5 / 5Durability

The 65:66HRC edge will retain its sharpness an incredibly long time and the handle is bound and finished with silicone which makes it exceptionally durable and you'll be able to go longer periods without the edge dulling. 

You will of course need to maintain the edge with a honing rod as with all knives but you'll find the amount of honing is less than many other knives. 

5 / 5Ease of care

Easy to care for if you follow the normal rules of not putting it in a dishwasher and just rinse and dry after use. It does have a super blue carbon core so there may be some rusting and patina possible over time. The rusting is easy to scrub off and perfectly normal along with the edge darkening over time as it develops a patina. 

5 / 5Comfort

The Western handle and balance of the knife gives a comfortable and easy feel and the finger groove on the blade of the bigger knives creates an additional balance point that helps guide the knife through food. 

A little heavier than most Japanese knives due to the handle and full tang construction, we didn't feel this hindered comfort in any way thanks to the balance and poise of the knife. 

5 / 5Value for money

Despite the high price, we still feel this range offers excellent value for money when you take into account the fact each knife is still handmade by Teruyasu Fujiwara and that the forging process used creates such a sensationally hard steel. 

The Denka range is a glimpse of some of the highest quality Japanese knives money can buy so while it's a considered purchase, it's one you won't regret! 

The technical bits

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What you get with the knife

A gold or grain patterned card storage box with black inlay and on the front - a photo of Teruyasu Fujiwara, as he makes every single knife you get to see the man himself.

You'll also get our normal knife care guide card and a couple of plasters just in case you have any little accidents! 

All our knives also come with free blue plasters just in case you're not ready for the sharpness! If you intend to use your knives regularly then we don't advise you to use the boxes for day to day storage, get a magnetic knife rack instead.

What is a Paring knife?

Small and handy, the paring knife is your mini Chef's knife used for those jobs where the Chef's knife is too big. You'll miss it if you don't have it.

You can read more about Paring knives.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, read our guide to buying the right knife. You can also check out the frequently asked questions or for anything else, contact us.