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190 products

Tetsuhiro VG1 Damascus Petty 120mm

£55.00

Tetsuhiro VG1 Damascus Petty 150mm

£60.00

Sakai Takayuki TUS Petty 120mm

£70.00

Tojiro DP Petty 120mm

£74.95

Sakai Takayuki TUS Petty 150mm

£75.00

Seki Souma AUS8 Petty 150mm

From £75.00

Tojiro DP Petty 150mm

£80.00

Hatsukokoro Sumi Blue #2 Petty 80mm

£95.00

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Shimomura Un-Ryu VG10 Damascus Petty 120mm

Sale price£95.00Regular price £115.00

Hatsukokoro Hikari SLD Kiritsuke Petty 125mm

£110.00

Hatsukokoro Hikari SLD Petty 130mm

£110.00

Tadafusa Hocho Kobo Petty 125mm

£110.00

Hatsukokoro Chromax Petty 150mm

£115.00

Hatsukokoro VG10 Damascus Tsuchime Petty 150mm

£125.00

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Sakai Takayuki VG10 Nashiji Petty 150mm

£130.00

Hatsukokoro Ryuhyo SG2 Damascus Petty 150mm

£140.00

Hatsukokoro Ryuhyo SG2 Rainbow Damascus Petty 150mm

£175.00

Nigara Hamono SG2 Damascus Petty 120mm

£325.00

Nigara Hamono SG2 Damascus Petty 150mm

£350.00
Currently out of Stock

Seki Souma AUS8 Petty 120mm

£70.00
Currently out of Stock

Hatsukokoro Kokugei Petty 120mm

£80.00
Currently out of Stock

Tsunehisa Ginsan Nashiji Petty 80mm

£80.00

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Frequently Asked Questions about Petty Knife

What is a 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.

What is the best petty knife to get?

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.

Should I use a stainless or carbon steel petty knife?

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.

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