Petty Knives

Petty Knife

Applications of the Petty Knife

The petty knife is used for detailed tasks such as decorating, cutting small foods and peeling fruits, making this the second most frequently used knife in restaurants after the Gyuto. Also, with an increasing number of pre-prepared ingredients available in supermarkets, this knife is very handy for home use as well. These are an amazingly practical type of multi-purpose knife, with some world class chefs swearing by their petty knives for all their cutting.

How to Select a Petty Knife

Generally, 120mm petty knives are more popular as they allow smaller, more detailed cuts. In restaurants, if your main purpose is to "cut" vegetables and fruit, a 150mm knife may be easier to use for you. If you're not partial to materials, we recommend a stainless steel petty knife, as carbon steel is very prone to rusting after cutting though lemons, tomatoes, fruits and other highly acidic foods.

Like a gyuto chef's knife, buying a good petty knife will reduce hand strain and prevent injuries because it doesn't require a lot of force to use. On the other hand, if you are accustomed to using a knife that is not very sharp, you can easily cut yourself, so exercise caution when you first use knives that are smaller like this.

Recommended Stainless Steel Knives ーOur Popular Series-

 For people who prioritize ease of sharpening.

The blade of the 8A-N Series is made from AUS-8, one of the popular stainless steels for Japanese Knives. It is easy to sharpen and slightly tougher than other stainless steels so it is less likely to chip during use. The sharp cutting ability and edge retention of our 8A-N Series is also improved by quenching. As it's low-maintenance, this is a good choice for newcomers to Japanese Knives.

 For people who prioritize long-edge retention.

The blade of the G-LINE Series is made from VG-1, a steel made from purified materials with high-skilled steelmaking technology. This leads to high hardness, sharpness and long edge retention. As it has a long sharpness life, it is recommended for long time cooks and those who do not want to sharpen so often.

 For people who want "no compromises". It is easy to sharpen and has excellent edge retention.  

The blade of the FV10 Series is made from VG-10, an evolution of VG-1. VG-10 offers much easier sharpening compared to the VG-1 series. Furthermore, our FV10 is manufactured by a unique tempering process. This keeps high hardness and sharpness levels, with long edge retention while also making it easy to sharpen. As a result, it leads to the best balance that stainless steel knives can have.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

Read Guide