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The Petty knife is a Japanese utility knife, sometimes also referred to as a paring knife. It’s perfect for smaller preparation tasks, such as slicing, dicing, and mincing vegetables, fruits, and herbs.
Written in Japanese as ぺティ (ぺてぃ), the Petty knife is an all-application knife. It is popular among chefs in the West and the East for light butchery work that requires a greater deal of precision. Trimming meat, fileting small fish, and performing precise chopping techniques such as brunoise cuts are all jobs for a Petty knife.
Petty knives put a Japanese spin on Western-style utility knives. They are all-purpose, versatile kitchen implements with a double-beveled blade. The Petty is larger than a Western paring knife but smaller than both a Western chef’s knife and a Japanese Gyuto knife.
The Petty knife is a Japanese utility knife, sometimes also referred to as a paring knife. It’s perfect for smaller preparation tasks, such as slicing, dicing, and mincing vegetables, fruits, and herbs.
Written in Japanese as ぺティ (ぺてぃ), the Petty knife. . . Show More >
Along with the Gyuto, the Petty 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 knives that had become tradition in Japan, 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 longer, ranging from 120mm (4.7") to 150mm (5.9"), whereas the paring knife is around 80mm (3.2").
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
Honyaki knives are the most sought-after but also the most expensive. Like most authentic Japanese knives, the method of creating a Honyaki Petty knife resembles that of Jpanaessword-making. Since Honyaki-style knives are typically entirely high-carbon steel, they are recommended for professionals and are long-lasting when properly maintained.
KASUMI
Kasumi knives combine high-carbon steel with soft iron to create a laminate blade. The addition of soft iron reduces the risk of chipping and allows for easier upkeep. If you’re searching for a Petty knife for your home kitchen, Kasumi is an excellent choice.
Two traditional knife makers that make these sought after knives are Isamitsu and Doi Knives. The Kasumi petty knives created by these blacksmiths are unparalleled in its craftsmanship and harks back to the masters creating katana for samurai.
Japanese craftsmanship offers a standard of precision unrivaled by anything else in the world. Shop from our immense, diverse collection of Japanese kitchen knives at Hasu-Seizo. Browse other multipurpose knives, such as the Santoku and the Kiritsuke, or find one built for specific tasks, such as a Nakiri vegetable knife or a Deba butchery knife.
Upgrade your collection with handcrafted knives forged by traditional Japanese artisans.
Petty knives are the Japanese version of a Western paring knife. Deriving its name from the French word ‘petit,’ it’s smaller than a chef’s knife, with a curved blade and pointed tip, making it suitable for a variety of small preparation tasks.
Japanese utility knives are very versatile. Chefs use them for slicing, dicing, mincing, trimming chicken, fish, herbs, vegetables, and small fruits. Their shape and size also make them ideal for more delicate tasks like carving artistic shapes in watermelons as well.
The better you care for your knife, the better and longer it’ll serve you. It is recommended to hand-wash your knife rather than place it in a dishwasher. Dry it immediately after use and store it away from moisture to help prevent rust and corrosion, especially for high-carbon knives. Regularly applying Tsubaki Camellia Oil will also help with this.
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!
