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.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 122 mm (Measurement of the cutting edge)
- Total length 237 mm (Blade + Handle)
- Blade width 3 mm (Measured where blade enters handle)
- Blade height 30 mm Heel to spine
- Total weight 90 grams
- Blade Material Super Blue Steel cutting edge, laminated in Stainless
- Hardness 65-66 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Left or right handed Both
- Type Petty
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
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!
What is a Petty knife?
A petty knife is a small utility knife designed mainly for delicate work like cutting herbs or small fruits or vegetables.
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, here are some useful places to start.