Petty (Utility Knife)
19 products
The Petty knife is a small, versatile knife with a blade length of 90mm to 150mm, ideal for peeling fruits, cutting vegetables, and precision tasks.
Petty, useful for small crafts
A small double-edged knife that is convenient for cutting fruit or doing simple cooking.
This is a list of paring knives that can be purchased online from Jikko Hamono, a Sakai JIKKO cutlery with over 120 years of history.
A small double-edged knife that is convenient for cutting fruit or doing simple cooking.
This is a list of paring knives that can be purchased online from Jikko Hamono, a Sakai JIKKO cutlery with over 120 years of history.
Types of Steel for Kitchen Knives
This list categorizes different types of steel used in kitchen knives. The steels at the top of each list offer the best sharpness and edge retention.
Frequently Asked Questions
Features and Uses of Petty Knives
Petty knives are perfect for peeling fruits, cutting small vegetables, making decorative cuts, and other delicate kitchen tasks.
Petty knives are small and designed for precision tasks, whereas Santoku knives are larger and suitable for chopping, slicing, and dicing various ingredients.
A Petty knife is more versatile than a paring knife, featuring a longer blade that allows for slicing, peeling, and finer cuts beyond fruit preparation.
Choosing the Right Petty Knife
The most common sizes range from 90mm to 150mm. Choose based on your hand size and the tasks you intend to perform.
Stainless steel is easy to maintain and rust-resistant, while carbon steel offers superior sharpness but requires regular upkeep.
Petty knives come with wooden handles for a natural grip, resin handles for durability, and stainless steel handles for hygiene.
A stainless steel Petty knife with a 120mm blade is ideal for beginners due to its easy maintenance and versatility.
Using and Maintaining a Petty Knife
Due to its small and lightweight design, a Petty knife is ideal for peeling, slicing small fruits and vegetables, and precision cuts.
Wash and dry immediately after use. Even stainless steel knives can develop rust if left wet for long periods.
Regular sharpening with a whetstone will help maintain the knife’s precision. The sharpening technique varies based on blade material.
Avoid using it on hard ingredients, always use a proper cutting board, and store the knife safely after use.
Alternative and Complementary Knives
A paring knife or a small Santoku knife can serve as substitutes, but a Petty knife is better suited for precision tasks.
A larger knife like a Gyuto or Santoku complements a Petty knife well, covering both large and small cutting tasks.
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