Looking for the best petty knife in 2025? Whether you’re a professional chef or a passionate home cook, the petty knife is an essential kitchen tool known for its precision and versatility. In this guide, we will explore the best petty knives of the year, curated by knife experts, and based on real-world testing.
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What is a Petty Knife?
A petty knife is a Japanese utility knife that’s typically shorter than a chef’s knife but still highly versatile. With a blade length ranging from 120mm to 180mm, petty knives are ideal for delicate tasks such as peeling, trimming, and intricate cutting. Their sharp, pointed tips and thin blades make them perfect for handling small, detailed cuts with precision.
Key Characteristics:
-
Blade length: 120mm to 180mm
-
Pointed tip for precision
-
Light and agile for fine, detailed work
-
Well-suited for vegetables, fruit, and boneless meats
Comparison Petty Knife vs. Santoku vs. Chef's Knife
|
Feature |
Petty Knife |
Santoku Knife |
Chef’s Knife |
|
Blade Length |
120mm to 180mm |
165mm to 180mm |
180mm to 240mm |
|
Tip Shape |
Pointed, sharp |
Rounded, sheep’s foot |
Pointed, curved |
|
Cutting Style |
Precision cuts |
Push cutting |
Rocking motion |
|
Best For |
Detail work, small cuts |
Dicing, chopping |
Versatile chopping, slicing |
Best Petty Knives - List of options
Our experts have selected the top petty knives from Echi Knife’s Petty Collection based on steel quality, performance, design, and price. Below is the list of the top contenders.
- Masamoto VG Petty 120mm (Stainless Series)
- Misono 440 Petty Knife 120mm
- Sakai Takayuki AS Kurouchi Petty 135mm
- Glestain K Series Petty 140mm
- Shibata Koutetsu SG2 Petty 80mm
Comparison Table: Top Petty Knives
Below is the comparison table for Petty knives, based on the type, length, price, pros and cons, ideal for who
|
Knife |
Steel |
Blade Length |
Price Range |
Pros |
Cons |
Ideal For |
|
Masamoto VG Petty |
High-Carbon Stainless |
120mm |
~$150 |
Razor-sharp, durable, well-balanced |
Basic handle, not decorative |
Everyday chefs, professionals |
|
Misono 440 Petty |
Molybdenum Stainless |
120mm |
~$100 |
Affordable, rust-resistant, beginner-friendly |
Edge retention not premium-tier |
Home cooks, culinary students |
|
Sakai Takayuki AS Kurouchi |
Aogami Super Carbon |
135mm |
Premium-tier |
Incredible sharpness, traditional rustic finish |
Requires maintenance, prone to rust |
Enthusiasts, carbon lovers |
|
Glestain K Series Petty |
ACUTO440 Stainless |
140mm |
~$160 |
Anti-stick dimples, excellent prep knife |
Slightly bulky for its size |
High-volume prep kitchens |
|
Shibata Koutetsu SG2 Petty |
SG2 Powder Steel |
80mm |
~$200 |
Ultra-thin blade, surgical precision |
Small size limits usage |
Garnishing, delicate prep work |
Best Petty Knvies - Reviews
Masamoto VG Petty 120mm - Alegendary petty from Masamoto’s VG series, known for its precision and edge durability. The high-carbon stainless construction allows for low maintenance while offering excellent slicing control. Best used for fruit, garlic, and boneless meat prep.
Specification:
| Handle material | Duracon Resin |
| Blade length | 120 mm (4.7") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 59 |
| Edge / Bevel | 70/30 |
Misono 440 Petty 120mm - A great entry point into Japanese cutlery. This petty knife uses molybdenum steel for rust resistance and easy sharpening. Best for everyday tasks like mincing, peeling, or prepping herbs.
Specification:
| Handle material | Wood composite |
| Blade length | 120 mm (4.7") |
| Thickness at spine | 1.5 mm |
| Thickness at tip | 0.4 mm |
| Hardness (Rockwell scale) | 58-59 |
Sakai Takayuki AS Kurouchi Petty 135mm - Forged with Aogami Super steel and coated in a black kurouchi finish, this petty knife balances rustic aesthetics and elite sharpness. Great for chefs who value both traditional feel and performance. Requires careful drying and oiling.
Specification:
| Handle material | Magnolia Wood |
| Blade length | 135 mm (5.3") |
| Thickness at spine | 1.9mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Weight | 130 grams |
Glestain K Series Petty 140mm - Built with ACUTO440 stainless and featuring signature hollow dimples, this petty blade minimizes food sticking and is well-suited for high-speed prep. Ideal for chefs handling repetitive slicing tasks.
Specification:
| Handle material | Composite Wood |
| Blade length | 140 mm (5.5") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.6 mm |
| Hardness (Rockwell scale) | 59 |
Shibata Koutetsu SG2 Petty 80mm - This compact petty knife uses SG2 powdered steel to deliver laser-like sharpness. Its short blade excels in detailed tasks such as trimming fat, peeling citrus, and garnishing.
Specification:
| Handle material |
|
| Blade length | 80mm (3.1") |
| Thickness at spine | 1.5 mm |
| Thickness at tip | 1.4 mm |
| Hardness (Rockwell scale) | 62-63 |
| Bevel / Edge | Double (50/50) |
How to Choose the Best Petty Knife
Steel Type
White 2 and VG10 are known for their excellent edge retention, while SG2 and R2 powdered steels offer superior sharpness and durability. Molybdenum and Glestain are also great options for affordability and ease of maintenance.
Blade Length
A 150mm blade is the most common and offers a good balance of control and versatility. For smaller tasks, a 140mm or 80mm blade provides more precision, while a 160mm+ blade offers additional cutting surface.
Tip Shape
A pointed tip is ideal for precise cuts, while the wider profiles on some knives provide versatility for larger tasks.
Handle Style
Traditional Japanese wa-style handles are light and provide great maneuverability, while Western-style handles offer a comfortable, ergonomic grip.
Maintenance
Carbon steels require regular maintenance to prevent rusting, while stainless steels are more resistant to corrosion and easier to maintain.
A great petty knife brings precision and ease to everyday prep. Whether you favor carbon steel sharpness or stainless convenience, there’s a perfect fit for every kitchen. Think about your cutting style, care routine, and design preference. With the right petty knife, even the smallest cuts feel satisfying. Choose well for your future self will thank you.
Petty Knife FAQs
A petty knife is generally longer and more versatile than a paring knife, making it ideal for both small and medium tasks, while a paring knife is specifically for intricate and very fine work.
If you're a beginner or primarily use a knife for smaller tasks, a 150mm petty knife is a great choice. For more versatility, a 165mm blade offers a bit more cutting surface.
Yes, petty knives are excellent for boneless meat, trimming, and portioning. They are not suitable for cutting through bones or frozen foods, as they are designed for delicate tasks.
Regular honing with a steel rod and sharpening every few months with a whetstone will keep your petty knife in top condition. Always hand wash and dry it immediately to prevent rust.
