A Petty knife is Japan’s version of a Western utility kitchen knife. Its blade is typically forged and its length can be between 41/2 inches and 7 inches.
A petty knife is useful for delicately peeling, carving, paring vegetables, fruits, herbs and cutting chicken breast away from the bone. It is also perfect for slicing sandwiches or taking on some of the larger task of slicing and dicing jobs that are generally relegated to a short length chef’s knife.
There are varied blade materials that a Petty knife blade can be made from, to include high-carbon steel, stainless steel, titanium, a blend of metals, and ceramic (though limited in availability), and the weight and density of each material is determined by its method of production.
Best Petty knives:
- Tojiro Petty Knife (DP): One of the better performing paring knife tested out of the box and it retains its edge after repeated uses better than most.
- Wusthof Classic Utility Knife: Use this versatile knife to chop, dice, peel, slice, and mince.
- Phoenix Petty Knife: Excellent for many utility tasks- peeling, paring, coring, carving
- Sugimoto Petty Knife: An excellent performer. Super sharp and has great edge retention.
- Shun (Classic): – You get a lifetime warranty with this knife which for many may offset the high price ($60). While expensive it is perfectly designed for chopping, peeling, paring, etc.
- Kikuichi Petty Knife (Molybdenum): Not quite as sharp out of the box as the Sugimoto or Shun but an good overall performer.
- Hiromoto Petty Knife: Razor sharp. The edge develops a patina which some users might not like.
Filed under: Japanese Petty knife
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