Japanese Petty (Utility Knives)
Breeze Through the Smaller Tasks With a Petty 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 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.
Breeze Through the Smaller Tasks With a Petty 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 >
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The History of the Petty Knife
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").
Unmatched Craftsmanship
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.
The History of the Petty Knife
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").
Unmatched Craftsmanship
Adherence to tradition is what makes Japanese cutlery superior. To this day, Japanese blacksmiths. . . Show More >