What is a Petty Knife?

The petty knife (ペティナイフ) is a compact, versatile Japanese utility knife that typically features a blade length of 120mm to 165mm (approximately 4.7–6.5 inches). This size range allows the knife to perform a wide variety of kitchen tasks—from slicing herbs and citrus to trimming meat and preparing garnishes. Positioned between a paring knife and a chef’s knife, the petty knife offers precision and control for light prep work, especially on the cutting board.

Originating during Japan’s Meiji Era, the petty knife was influenced by Western culinary tools and takes its name from the French word “petite.” Its slim profile and refined design make it a popular choice for chefs and home cooks alike.

Petty Knife vs. Paring Knife: What’s the Difference?

While both knives are designed for small, precise tasks, the primary difference lies in how and where they're used. Petty knives are intended for cutting board use, while paring knives are made for in-hand tasks like peeling or coring.

• Primary Use: Petty knives are ideal for slicing herbs, trimming vegetables, or cutting small proteins directly on the cutting board. Paring knives excel at in-hand detail work such as peeling fruit or deveining shrimp.
• Size and Blade Length: Petty knives typically measure between 120mm and 165mm (4.7–6.5 inches), offering more reach. Paring knives are smaller, usually 80mm to 120mm (3.2–4.7 inches), for enhanced control when held in the hand.
• Blade Curvature: Paring knives generally have a more pronounced curve on the top half of the blade. This curvature allows for a smoother, more comfortable peeling motion and helps relieve pressure during in-hand use. Without this curve, peeling becomes more difficult. Japanese paring knives may be slightly less curved than American versions, but the curvature remains a defining feature. Petty knives, by contrast, have straighter blades better suited for flat-surface work.
• Grip and Ergonomics: Paring knives feature short, compact handles optimized for in-hand use. Petty knives are shaped more like miniature chef’s knives, with longer handles that balance well on a cutting board.

If your prep work happens primarily on a cutting board, the petty knife provides more versatility and reach. If you're working in-hand with delicate detail, a curved paring knife is the better fit.

What Makes a Petty Knife Unique?

The petty knife’s compact size and sharp, nimble blade allow for precision without sacrificing versatility. Whether you're slicing herbs, trimming meat, or creating intricate garnishes, it handles a variety of prep tasks with ease. Many petty knives feature double-beveled edges for ambidextrous use, while some are ground specifically for right-handed users. Handle options include traditional Japanese wa-style and Western styles to accommodate different preferences and grip styles.

Key Features of a Petty Knife

• Blade Length: Typically ranges from 120mm to 165mm (4.5–6.5 inches)
• Blade Profile: Pointed tip with a slightly curved edge for control and agility
• Steel Options: Available in both high-carbon and stainless steel (see our steel guide)
• Edge Geometry: Usually double-beveled for ambidextrous use
• Handle Types: Offered in both wa-style (Japanese) and Western handle styles

Choosing the Right Petty Knife for Your Kitchen

The ideal petty knife depends on your kitchen workflow. A shorter blade (120mm–135mm) gives excellent control for fine tasks, while a longer blade (150mm–165mm) provides more versatility for slicing proteins or prepping herbs. Many chefs keep more than one petty knife for different applications, making it one of the most-used knives in the kitchen.

Care and Maintenance Tips

• Hand wash only—never place in the dishwasher.
• Dry immediately after cleaning to prevent rust or staining.
• Avoid cutting bones, frozen foods, or hard-skinned produce.
• Sharpen only with a proper whetstone; do not use honing rods or pull-through sharpeners.
• Store the knife in a saya sheath or on a magnetic strip for protection.

Why Choose a Yoshihiro Petty Knife?

Each Yoshihiro petty knife is handcrafted with the same attention to detail and quality as our full-sized knives. With a variety of steel types, handle styles, and blade lengths, our petty knives are designed to support a wide range of prep tasks. Whether you're slicing, trimming, or garnishing, a Yoshihiro petty knife offers unmatched control and versatility.

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