The Petty Knife: Why It’s a Kitchen Essential!

Your kitchen has many utensils, and the petty knife should be one of them. This small, nifty gadget can perform multiple detailed tasks. However, it’s easy to overlook it in favor of cleavers and other larger tools.

If you’re new to cooking, you’re probably overwhelmed by these choices and wondering which knives are the best to use. Fortunately, we’ve provided a guide to this kitchen essential. Join us on this in-depth look at the petty knife, from its history in Japan to tips on selecting the best one for your household! 

What is a petty knife?

One of the most used kitchen utensils, Japanese knives typically have blades made of a mixture of stainless and high-carbon steel or solely high-carbon steel. (By comparison, Western blades contain only stainless steel.) Petty knives tend to be between 11 and 15 cm (4.5-6 inches) long and are typically double-beveled or sharpened on both sides.

This mighty tool has multiple functions: peeling, chopping, mincing, trimming, and performing other miscellaneous tasks involving fruits, vegetables, seafood, and meat products on and off the cutting board. Available in various sizes, most commonly 80-90 mm (3.1-3.5 in) and 120-150 mm (4.7-5.9 in), it’s perfect for cooks with smaller hands or uncomfortable around large blades.  

What is the origin of its name? 

There are several possible explanations for the petty knife’s name. In the most commonly accepted one, the term stems from petite/petit, which means “small” in French. Coincidentally, it’s based on the French couteau d’office or “office knife.” However, the name could also be a combination of “paring” and “utility,” referencing its function. 

While close in size, and sometimes called the “Japanese paring knife,” petty knives tend to be larger and more versatile than paring knives. And while the term is used interchangeably with “utility knife,” the latter usually refers to knives instead of singling out the Japanese models. If you’re confused, remember that Western blades tend to be straighter and pointed, while Japanese knives have more triangular blades.

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When was it originally used in Japan?

During the latter half of the 19th century, during the Meiji era (1868-1912), Western cooking, particularly French cuisine, was gaining popularity in Japan. Dishes using red meat, especially beef and pork, and chicken overtook traditional Japanese dishes made with vegetables and seafood, even appearing at government banquets. Naturally, knives were created to prepare these ingredients better.

The petty knife was one of several blades introduced during this period. Blacksmiths implemented forging techniques previously used for katana to create Bunka and Gyuto knives, larger utensils to chop meat, vegetables, and herbs. Thanks to these artisans’ expertise, all three gained popularity within and outside Japan due to their high quality, and companies like Sakai Takayuki are still prized for their products today.

How do I choose a good petty knife?

You need to check two components for petty knives. First, look at the blade’s steel. A poor-quality blade will chip or rust easily and require sharpening more often, while one with higher quality will require less sharpening and retain its edge. It’s also important to sharpen the blade regularly, whether you do it yourself or use a professional service. Note that carbon steel rusts faster, while stainless steel dulls more quickly.   

The handle quality also needs to be considered. It has to be durable enough that it won’t become damaged after several years. However, it must also be easy to hold and not too bulky or heavy. You can choose between a hefty Western-style handle or a more lightweight Japanese-style handle (which is also easier to replace). Feel both before committing to something uncomfortable or difficult to use.

Why should I have a petty knife in my kitchen?

Petty knives are handy due to their versatility. They can dice carrots for one dish and slice beef for another. Compared to larger blades, they’re easier to wield and perfect for chefs with smaller hands or who are less experienced around knives.

Finally, this blade is better for fresh and more delicate foods. Due to its sharpness, it can be handled without exerting extra force and damaging ingredients. And you don’t have to worry about accidentally hurting yourself, unlike with a duller blade! 

The petty knife is the Japanese kitchen’s most effective not-so-secret weapon. This fusion product came about due to Japan’s increasing love of Western cooking. Its design allows for many repeated uses without compromising ingredients or utensils.

No matter the cuisine you’re cooking, consider adding this blade to your kitchen today. Do you own a petty knife? Which dishes do you use it for the most? Share them with us in the comments.