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.

Sakai Takayuki non-stick coating VG10 “Kurokage” knives are finished with fluorine resin giving a mate black finish to the blade. In addition to this the blade has been hammered to give it texture that prevents further foods sticking to the blade and encourages the no stick function. The core blade is VG10 with a rockwell hardness of around 60 -61 which is typical in most Sakai Takayuki VG10 ranges. Handles are more traditional Japanese Octagonal Wenge wood with a Buffalo horn ferrule and give these knives a very light feel in the hand.

Weight: 88g

Handle Material: Octagonal wenge handle, water buffalo horn ferrule

Handle Length: 120mm (4.7")

Blade Length: 152mm (5.9")

Blade Depth: 30mm

Thickness at spine: 1.7mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with non-stick coating cladding and Hammered (tsuchime) finish

Hardness (Rockwell scale): 60 - 61