

Kurogane 5" Petty Knife


Epokishi 5" Petty Knife


Shinko 5" Petty 110 Layers
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

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.

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.