The paring knife. Close work, careful cuts.
Petty. A small, precise blade for peeling, trimming, and the detail a big knife can't reach.
The Petty is the Japanese answer to the paring knife — shorter, lighter, more agile. At 12–15cm it handles the fiddly work: peeling a shallot, deveining a prawn, slicing garlic paper-thin.
It's the second knife most cooks buy after their Gyuto or Santoku. If your kitchen has only two knives, this should be the other one. Every line except PAN makes a Petty.
Available across our lines
The same blade, five steels.
Every line except PAN forges a Petty. Choose the steel that matches your kitchen.
A note on care
Hand wash and dry immediately. Wooden cutting boards only. Sharpen on a 1000/6000 whetstone three or four times a year. The full method lives in Knife School.
Not sure which line?
A couple of questions, one knife. The quiz reads how you cook and points you to the line that fits.