Petty Knives

Petty Knife

Applications of the Petty Knife

This knife is used for detailed tasks such as decorating, cutting small foods and peeling fruits. It is 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.

How to Select a Petty Knife

The 120 mm knives are more popular, as they allow smaller, more detailed cuts. In restaurants, if your main purpose is to "cut" vegetables and fruit, a 150 mm knife is easier to use. If you're not partial to materials, we recommend a stainless steel petite knife, as steel is very prone to rusting after cutting though lemons, tomatoes, fruits and other highly acidic foods. Like a beef knife, buying a good petite knife will reduce strain and prevent injuries because it doesn't require a lot of force. 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 it.

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

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