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Knife shape
Pettyペティ · from petit
The small knife that does what a large one makes awkward: peeling fruit, halving shallots, trimming meat, cutting in the hand. Most cooks pair it with a Santoku or a Gyuto.
The shape
What makes a Petty a Petty.
- 1Octagonal handleFor either hand
- 2Slim bladeLight and quick
- 3Fine pointPeeling, scoring, trimming
- 4Short heelRoom to work in the hand
- 5Gentle curveFor board and hand work
12–15 cm blade
One shape, five lines
Choose your Petty.
The shape stays the same. What changes is the steel, the layers and the finish.
Every Petty is sharpened on both sides and comes in three handle finishes: Mediterranean Blue, Natural Brown and Olive Green.
Building a kitchen?
Petty sets.
Every set we make includes a Petty, alongside a chef’s knife and a Nakiri, from one line, in one wooden box.
Is it for you?
Who a Petty suits.
A Petty suits you if
- Your big knife feels clumsy for small jobs. Shallots, garlic, strawberries, a single lemon.
- You cut in the hand. Peeling apples, trimming, coring.
- You trim meat. Removing sinew and fat with the tip.
- You want a second knife. It is the most useful companion to a Santoku or Gyuto.
Side by side
Petty, Santoku, Bunka or Gyuto?
| PettyThis page | Santoku | Bunka | Gyuto | |
|---|---|---|---|---|
| Length | 12–15 cm | 16.5–18 cm | 18–21 cm | 20–24 cm |
| Profile | Slim, pointed tip | Flat edge, rounded tip | Flat edge, reverse-tanto tip | Gently curved, pointed tip |
| Main cut | In the hand and on the board | Push cut | Push cut and tip work | Rocking and slicing |
| Best for | Fruit, shallots, trimming | Everyday prep, herbs, fish | Fine cuts, fish | Meat, larger vegetables |
| Feels | Light and quick | Forgiving, easy to control | Nimble at the point | Long reach |
| See Santokus | See Bunkas | See Gyutos |
Questions
Choosing your Petty.
12 cm or 15 cm?
KATA makes a 12 cm Petty, nimble for work in the hand. KYU, RYU, NIJI and SHIN make 15 cm, which also handles small jobs on the board.
Do I need a Petty if I have a Santoku?
Most cooks find they do. A Santoku is too big for peeling, coring or trimming, and a Petty does those jobs with far more control.
Which line should I choose?
If it sits beside a knife you already own, choose the same line so the two match. Otherwise, KATA is where most start, and SHIN holds its edge the longest.
Is a Petty good for left-handed cooks?
Yes. Every Petty we make is sharpened on both sides and has a symmetrical octagonal handle, so it works the same in either hand.
How do I keep it sharp?
Hand wash and dry straight away, use a wooden board, and sharpen on a 1000/6000 whetstone three or four times a year. Every Oishya knife also comes with lifetime sharpening: send it to us, and you cover the postage both ways.
Not sure which line?
Answer a few questions and we’ll suggest a knife and a line.