Petty Knives - Japanese utility knives
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.
Paring knives are number two on our must have knife hit list, don't skip it. The handles on paring knives tend to be smaller than a normal knife (which annoyingly can make them look like chef's knives in some of the pictures, sorry about that) which means you can have a different grip on them. You hold paring knives like you would hold a pen knife or similar, the way that feels most natural (as opposed to a Chef or Santoku which you hold with a pinch grip).
Just because a paring knife is smaller in size does not mean they are any less sharp than any of the other knives. They hold the same edge and perform just as well.
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