Made in Japan
Petty & Paring Knives
Small knives do a lot of the precise work in a kitchen. This collection brings together our petty utility knives and paring knives. Use a petty (120 to 150mm) for shallots, garlic, herbs, trimming meat and slicing fruit on the board. Use a paring knife (80 to 90mm) for peeling, coring and other in-hand work.
Thin, hard Japanese blades make these jobs noticeably easier than heavier Western knives. Choose from stainless Inox and VG-10 Damascus, high-carbon White and Blue Steel, and powdered SG2 and ZDP-189. A petty is also the most popular companion to a gyuto.
- Handcrafted in Japan
- 100+ years of mastery
- Free U.S. shipping over $100
- Advice from our knife specialists