THE NAME ENCLOSED IN THE BLADE (刃に込められた名前) The petty knife is the Japanese knife dedicated to precision machining. The term “Petty” comes from the French word petit, meaning “small,” and identifies a small knife designed for detailed work. While not a traditional Japanese term, it has been integrated into Japanese technical vocabulary through European influence. In Japan, the petty represents the functional equivalent of the Western paring knife, but with a finer, more controlled sharpening.

The 13-cm blade allows direct use on the ingredient and is ideal for peeling fruit, trimming vegetables, removing cores and working on small items. It is a tool designed for processing done by hand, where sensitivity and control of the gesture are essential.

Japanese AUS-10 steel offers high sharpening capacity and good edge retention. Hardness between 59 and 61 HRC ensures extremely precise cuts while maintaining adequate flexibility for delicate work. Asymmetrical 70/30 sharpening, with an angle between 12 and 15° on each side, promotes a clean, responsive cut typical of Japanese knives.

The ebony and rosewood handle contributes to the overall balance of the knife, offering stability and comfort during extended use. As this is a Japanese knife, careful use and proper maintenance is recommended.

For care, only hand washing and immediate drying is recommended. It is preferable to store it with a dedicated protection or on a magnetic bar. Regular use of suitable sharpening tools will maintain consistent performance over time.