Petty (Utility Knife)

A small utility knife for trimming, peeling, and other precise kitchen tasks.

The petty, from the French petit, is the Japanese utility knife. At 120 to 150mm, it bridges the gap between a paring knife and a gyuto. Use it for shallots and garlic, trimming meat, segmenting citrus, slicing small fruit and the many jobs where a large chef knife feels clumsy. Many chefs say it is the knife they use most after the gyuto.

Our petty knives come in every steel we offer, from stainless Inox and VG-10 Damascus to high-carbon Blue and White Steel and powdered ZDP-189 and SG2.