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 Tsunehisa Nashiji Damascus range combines striking aesthetics with exceptional cutting performance. Each blade features a high-performance stainless steel core clad in beautiful multilayer damascus steel, finished with a distinctive Nashiji (“pear skin”) texture that gives every knife a unique appearance while helping to reduce food sticking to the blade. Paired with a beautifully crafted traditional Japanese wa handle, the range offers outstanding balance, comfort and precision, making it an excellent choice for both professional chefs and enthusiastic home cooks.

Weight: 68g

Handle Material: White magnolia with buffalo horn ferrule

Handle Length: 115mm (4.5")

Blade Length: 140mm (5.5")

Blade Depth: 29mm

Thickness at spine: 1.9mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Swedish 19C27 Sandvik damascus carbon steel

Hardness (Rockwell scale): 62 - 63