Petty Knife

The petty knife is a Japanese design equivalent of the nimble Western small utility knife used to peel fruit and vegetables, chop herbs or cut meat without bones and are generally fitted with small and comfortable handle that help with precise cuts and jobs where precision is required.

This depends on what you will do most - a short petty (75-100mm) will be best if you use a paring knife regularly and is ideal for jobs like peeling whereas a longer 150mm petty is also useful for cutting boneless meat and offers a little crossover and utility with a chef knife and the 110-135mm size bracket is a good option for doing a bit of everything so plan your petty purchase by considering the tasks you do and recipes you make most often.

There is a huge variety of steel choice available in all Japanese knives and the petty is no different. It is really down to an entirely personal choice and preference. Some prefer the traditional carbon steel core for edge retention but with many modern powder stainless steels there are also a wide range of excellent stainless options that boast great edge retention, are easy to sharpen and won't react with the acids and moisture in your foods for easier care and maintenance.