Japanese petty knives are utility knives perfect for a variety of tasks such as slicing smaller vegetables, fruit, or herbs. Additionally, tasks like trimming things such as steaks or chicken breasts are ideally suited for the petty utility knife.
Written in Japanese as ぺティ (ぺてぃ), the Petty knife is an all-application knife.
This western-style Japanese kitchen knife is ideal for mincing, dicing, slicing, and trimming chicken, fish, herbs, vegetables, and small fruits.
Petty knives put a Japanese spin on western-style utility knives. This versatile, all-purpose knife is larger than the average western paring knife but smaller than both a western chef’s knife and a Japanese Gyuto knife.
Along with the Gyuto knife, the Petty knife originated in the late 19th century during the Meiji period. During this open trade era, Japanese chefs became fascinated with the functions of French and German-style knives. Unlike the flat Japanese knives that had become tradition, European-style knives featured pointed tips and a double bevel.
While Japanese chefs honored the traditions of this utility knife, they did adjust the design to better suit the subtleties of Japanese cooking. They borrowed the name from the word ‘petit,’ meaning ‘little’ in French. However, the Japanese rendition is crafted with more length, ranging from 120mm (4.7") and 150mm (5.9") where the paring knife is 80mm (3.2")
The Petty knife is also sometimes referred to as a Japanese paring knife or a Japanese utility knife.
The Petty knife is best applied toward smaller preparation tasks such as slicing or dicing vegetables, fruits, and herbs. The knife is also popular among Western and Eastern chefs for light butchery work that requires a greater deal of precision.
Trimming meat, filleting small fish, and performing precise chopping techniques such as brunoise cuts are all jobs for a Petty knife.
Adherence to tradition is what makes Japanese cutlery superior. To this day, Japanese blacksmiths forge Petty knives by hand in famous cities such as Sakai, Seki, and Echizen.
Though there are two traditions of craftsmanship (Honyaki and Kasumi), all Japanese Petty knives are made with high carbon steel or high carbon stainless-steel.
Honyaki knives are the most sought after but also the most expensive. The method of creating a Honyaki Petty knife resembles that of sword-making. Since Honyaki-style knives are typically entirely high carbon steel, they are challenging to maintain and recommended for professionals.
Kasumi knives join high carbon steel with soft iron to create a laminate blade. The added soft iron reduces the risk of chipping and allows for easier upkeep. If you’re searching for a Japanese Petty knife for your home kitchen, Kasumi is recommended.
With a double bevel blade and razor-sharp edge, Japanese Petty knives offer a standard of precision unrivaled by western knives. Hasu-Seizo has a diverse collection of Petty knives. Upgrade your knife collection with an elegant utility knife today!
A Japanese utility knife is also known as a petty knife. These kitchen utility knives are similar in shape to Gyuto’s or Santoku's but are much smaller. The Japanese petty knife is a multipurpose knife with its name derived from the French word “petite”. In Japanese it is written as ぺティ (ぺてぃ), the petty knife is an multi-purpose knife
Japanese petty knives are great utility knives that can be used for a variety of tasks. Petty knives are a great size for slicing vegetables, fruit, or herbs. Additionally, tasks such as trimming things like steaks or chicken breasts are perfectly suited for the petty knife. The utility knives shape and size makes them ideal for more delicate tasks like carving artistic shapes in watermelons as well.
Paring knives are a smaller derivative and useful for more delicate work. These knives are typically in the 80mm range.
A petty knife is typically between 120-150mm (4.7”-5.9”). This makes them a great option for many smaller tasks around the kitchen. If you are looking for something even smaller, check out paring knives which are 80mm (3.1”).
The difference between petty and paring knives is the size, with paring knives being smaller than petty knives. At Hasu-Seizo we carry paring knives that are 80mm (3.2”) while the petty knives start out at 120mm (4.7”).
When looking for a kitchen utility knife, generally the petty is a better option unless you specifically want to do smaller tasks.
We have a great variety of petty knives ranging from stainless steel to high carbon steel. The best Japanese utility knife for you depends on your planned use and how you take care of your knives. If you’d like more durable and easier to take care of, we would recommend our stainless steel petty knives. However, if you are looking for a razor sharp edge, our high carbon steel petty knives are the best choice. All of Hasu-Seizo’s knives are made out of the highest quality materials with natural woods and top of the line steels, all made in Japan.
The first step we recommend at Hasu-Seizo is to pick the right steel type for your circumstances. If you are looking for ease of use and something that will do the job without a lot of fuss, we would recommend a stainless steel variety. If you are looking for a razor sharp edge and don’t mind a little more care and maintenance, the high carbon is the right choice for you.
You may also notice the handles can be different, if you are used to a full tang Western style handle and that is what feels comfortable for you, by all means that’s the right choice. However, if you are looking for something with a little more forward weighting and has the length to fit a larger hand, check out the Japanese traditional handles.
If you have any questions about choosing the right Japanese petty knife online we are here to help. Please contact us with any questions, we would love to help!
Caring for a Petty Knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion.
If the knife you are purchasing is high carbon steel, then we recommend wiping off excess moisture immediately after use as they are more prone to corrosion. High carbon knives will have the tendency to form a patina, this is not bad and actually can help protect the blade from rust.
Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod.