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.

Wrought iron cladding is a traditional method of forging knives where a layer of wrought iron is laminated over a core of harder steel (typically high-carbon steel or hagane). Wrought iron is a fibrous, low-carbon material known for its durability, flexibility, and rustic aesthetic. This technique is often used in traditional Japanese knives and emphasises craftsmanship and functionality.

Weight: 91g

Handle Material: Masurbirch handle

Handle Length: 120mm (4.7")

Blade Length: 146mm (5.7")

Blade Depth: 35mm

Thickness at spine: 3.3mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Sanmai wroughtiron cladding/26c3 coresteel

Hardness (Rockwell scale): 64 - 65