Petty Knives

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Kurogane 5" Petty Knife

$199.00 $149.00 Save $50.00

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Epokishi Petty knife with a carbon fiber and grey resin handle, near its packaging on a white background.

The Epokishi series Petty knife in a branded seido knvies storage gift box packaging.

Epokishi 5" Petty Knife

$199.00 $129.00 Save $70.00

Save 27%

Shinko 5-inch petty knife with Seido Knives gift box packaging on a white background.

Japanese Petty knife with a decorative resing handle on a wooden cutting board with tomatoes and limes.

Shinko 5" Petty 110 Layers

$219.00 $159.00 Save $60.00

The do-everything blade between paring and chef’s—the petty knife. Often called a Japanese kitchen utility knife, it excels at precise, everyday prep on the board or in-hand: berries, shallots, herbs, citrus, and clean trimming on proteins.

Why a petty knife belongs in your kit

A petty gives you a fine tip and thin blade that feels natural for detail work. It’s the control of a paring with enough reach for small slicing—perfect for the tasks you repeat all week.

In-hand comfort: peel, trim, and tourne with accuracy
On-board precision: mince herbs, segment citrus, slice small fruit
Protein prep: tidy edges, remove silver skin, portion small cuts

120mm petty knife handle close-up — stabilized maple and resin for balanced grip.

Why 120mm (≈5") hits the sweet spot

120mm petty knives maximize control for in-hand work while still handling light board tasks. They’re quick, precise, and unobtrusive—an easy daily driver for most kitchens.

Steel matters: Damascus, AUS-10 & VG-10

Choose the feel you prefer without compromising sharpness:

Damascus petty knives: layered steel look with a thin, keen edge for clean cuts on delicate ingredients.
AUS-10 petty knives: tough, stainless performance with excellent edge stability for daily use.
VG-10 petty knives: high-carbon stainless prized for sharpness and edge retention with easy maintenance.

Petty vs paring

Paring knives are shortest (≈80–100mm) and excel at close peel/trim. Petty knives are longer and slimmer, covering paring jobs plus small slicing, garnishes, and tidy plating where extra reach helps.

Shop 120mm Petty Knives

Browse Damascus, AUS-10, and VG-10 options—find the balance and handle that suit your daily prep.

Japanese 120mm petty knife in Damascus and VG-10 with mango and citrus on a wood board.

Care & use

Use a wood or quality synthetic board; avoid glass and stone.
Hand-wash and dry immediately; don’t soak or dishwash.
Hone lightly between uses; sharpen on whetstones as needed.
Store safely in the gift box, a knife block, or on a cutlery tray.

FAQ

What tasks suit a petty knife best?
Everyday precision: berries, shallots, garlic, herb chiffonade, citrus supremes, trimming small cuts of meat, and garnish work.

Is a petty redundant if I have a chef’s and paring knife?
No—petty knives bridge the gap. They slice and trim faster than a paring with more control than a full-size chef’s.

Do Damascus, AUS-10, and VG-10 feel different?
All deliver sharp, clean cuts. Damascus adds a layered finish; AUS-10 prioritizes toughness; VG-10 emphasizes edge retention with easy upkeep.

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