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 45 layer has been one of the most popular knives in the Sakai Takayuki range, it has a very classic Japanese look and is very light in the hand due to the Wa handle it has a AUS - 10 steel core with 45 layers of hammered damascus steel layered over the top on both sides. Like all Sakai Takayuki knives this is absolute value for money and would be a work horse in any chef’s knife case.

Weight: 69g

Handle Material: Octagonal magnolia handle, water buffalo horn ferrule

Handle Length: 123mm (4.8")

Blade Length: 155mm (6.1")

Blade Depth: 30mm

Thickness at spine: 1.7mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with 45 layer steel damascus cladding and Hammered (tsuchime) finish

Hardness (Rockwell scale): 60 - 61