What is a petty knife used for?

A petty knife is ideal for small, precise kitchen tasks, like peeling fruit, trimming fat, slicing herbs, or working with ingredients by hand.

What size petty knife should I choose?

Most home cooks prefer a 135mm to 150mm petty knife for its balance between control and versatility. Smaller sizes (120mm) are better for paring, while longer ones (180mm) handle more slicing tasks.

How is a petty knife different from a paring knife?

A paring knife is shorter and typically used in-hand. A petty knife offers a similar function but with a longer blade and thinner profile, giving you more control and slicing power.

Do I still need a chef’s knife if I have a petty knife?

Yes. A petty knife handles fine detail work, but a gyuto or santoku is better for larger tasks like chopping vegetables or slicing proteins.

Petty Knife

A petty knife (ペティナイフ, Peti-naifu) is a compact general-purpose knife that’s considered one of the most useful tools in the kitchen. Typically measuring 120mm to 180mm, it is the go-to blade for peeling fruit, trimming meat, slicing herbs, and handling other detailed tasks in both home and professional kitchens.

With its thin blade and narrow profile, the petty knife works well for breaking down foods without damaging delicate textures. It’s ideal for tasks such as deveining shrimp, cutting citrus for garnishes, or slicing herbs cleanly. The pointed tip provides accuracy, while the lightweight design offers control when working around bones, joints, or tight spaces.

Crafted by Japanese blacksmiths using steels like Blue Steel #2, Silver Steel #3, and VG10, petty knives are valued for their balance and versatility. They can easily deal with detailed tasks and break down food. Moreover, many chefs also choose them as a travel knife due to their compact size and reliable cutting performance.

A minimalist knife set with a petty knife and a full-size gyuto knife or a santoku is perfect for complete daily food preparation coverage.

Petty Knife

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