Petty Knives
Petty knives are intended for delicate, detailed cutting tasks such as peeling, trimming, slicing herbs, and preparing small fruits or vegetables. The term “petty” comes from the French petit, meaning “small,” and reflects the knife’s role as a smaller companion to larger blades like the Gyuto.
Petty generally range from 120 mm to 180 mm, with some models as short as 75 mm. Their slim and pointed blades allow for precise control, especially useful in tight spaces or on intricate ingredients. Because of their size and maneuverability, they are often used for in-hand cutting or quick prep work on the cutting board.
A Petty Japanese knife commonly crafted from stainless steel, carbon steel, or laminated steels such as VG-10 or Aogami. Thanks to these materials, they offer a good balance between sharpness, edge retention, and ease of maintenance. A well-forged blade can handle fine slicing with minimal resistance.
While similar to a Western utility knife, a petty knife is typically thinner, lighter, and more refined. This makes it ideal for chefs and home cooks who value precision. Among the common petty knife uses are deveining shrimp, segmenting citrus, and preparing garnishes with accuracy.
