The petty knife is an essential tool in any kitchen, offering precision and versatility for smaller, more delicate tasks. It serves as a compact, agile counterpart to the Gyuto, making it perfect for peeling, trimming, slicing fruit, and handling intricate cutting work that requires control and accuracy. Whether you’re deveining shrimp, mincing garlic, or making precise cuts on smaller ingredients, the Petty knife is the ideal choice.

Compared to larger knives, the petty knife is lightweight and easy to maneuver, allowing for effortless handling and precision. While Western kitchens often rely on paring knives for similar tasks, the Petty’s slightly longer and narrower blade provides better reach and versatility. It can be used for both in-hand peeling and cutting on a board, making it a must-have for any chef who values efficiency and fine detail in their prep work.

With its razor-sharp edge and nimble design, the petty knife bridges the gap between a paring knife and a Gyuto, ensuring that no task is too small for precision cutting.

The Misono 440 Series is made from 440A stainless steel, which provides a balance of sharpness, durability, and rust resistance. With a hardness of around 58 HRC, these knives hold their edge well while remaining easy to maintain. They are lightweight, comfortable to use, and well-suited for home cooks and entry-level professionals who want a reliable stainless-steel knife without high maintenance.

Weight: 76g

Handle Material: Western handle - Black stamina wood with metal rivets

Handle Length: 110mm (4.3")

Blade Length: 133mm (5.2")

Blade Depth: 29mm

Thickness at spine: 1.4mm

Thickness at tip: 0.2mm

Cutting Edge: Double 60/40

Blade Material: Molybdenum (stain resistant steel)

Hardness (Rockwell scale): 58 - 59