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Frequently Asked Questions about Paring and utility knives
Why do I need a paring knife (or a short utility knife)?
For many of our customers, both professional chefs and passionate home cooks the smaller paring or utility knife (which include the petty, ko-bunka, ko-santoku and sabaki shapes) is a useful tool for peeling, working on small ingredients and doing intricate tasks that a longer chef knife might not be ideally suited for.
How are petty, utility and paring knives made?
In common with many Japanese knives, the petty, utility and paring knife style is made from a variety of carbon steels such as Shirogami, Aogami and high quality stainless steel including popular steels such as Ginsan, SG2, VG10 or a mix of both to ensure the knife's sharpness and durability in use are always reliable the performance precise.
Choosing the perfect knife & accessories
We've helped thousands of customers choose their perfect knife and kitchen accessories since 2011 and we're here to help you too.
Read our guide to choosing a Japanese knife and don't hesitate to contact us if you have any questions!