The Petty knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.

VG5 is a lesser-known steel from the same VG series. It is a martensitic stainless steel with good hardness, corrosion resistance, and edge retention. Compared to VG10, VG5 has slightly less vanadium, making it a bit easier to sharpen but offering slightly less wear resistance. VG5 Good sharpness and corrosion resistance, easier to sharpen than VG10, but slightly lower edge retention.

Hatsukokoro’s VG5 series, known as the “Hayabusa” line, offers a range of high-quality kitchen knives crafted in Seki City, Japan—a renowned hub for knife production. These knives feature a core of VG5 stainless steel, recognized for its excellent wear resistance and ease of sharpening, making them suitable for both professional chefs and home cooks. The blades are of san-mai construction, meaning a VG5 core is sandwiched between layers of stainless steel cladding. This design enhances durability and corrosion resistance.

Weight: 82g

Handle Material: Black pakka wood

Handle Length: 105mm (4.1")

Blade Length: 115mm (4.5")

Blade Depth: 28mm

Thickness at spine: 1.3mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: VG5 core with stainless cladding

Hardness (Rockwell scale): 59 - 60