Petty Knife: What It Is, Sizes, Petty vs Paring & Picks (2026)
Basis Spec comparison · not hands-on tested
How we chose: makers' published specs, materials and price. We have not used these products ourselves. How we test
Quick answer
A petty knife (ペティナイフ, from the French "petit") is a small Japanese utility knife, usually 120-150mm, used for peeling, trimming and small cutting-board jobs that a gyuto or santoku is too big for.
It sits between a Western paring knife and a utility knife in length, and most cooks buy it as the second knife next to a gyuto or santoku. A 120mm stainless petty is the safest first choice.
- Blade length
- 80-150mm (120mm most versatile)
- Bevel
- Double-bevel
- Tip
- Pointed
- Use
- Detail work, peeling, small slicing
Buying from abroad? See how to order a Japanese knife online and what duties to expect
Table of Contents
The petty knife (ペティナイフ) is Japan's compact utility blade — smaller than a santoku but usually longer than a Western paring knife. It covers the detail work a large knife is clumsy at, which is why it is the most common second knife next to a gyuto or santoku.
What Is a Petty Knife?
The Japanese petty knife (from the French "petit," meaning small) is a utility knife typically 80-150mm in length. It features a thin, pointed blade that excels at precision tasks. While Western paring knives tend to be short and stubby, Japanese petty knives are longer and more refined, making them useful for both in-hand work and cutting board tasks.
How We Chose
We compared the petty knives below on what their makers publish, and on price:
- Steel and hardness (HRC)
- Blade length, weight and bevel
- Handle style and care needs (stainless or carbon steel)
- Price range
We have not cut with these knives. The only knives we have cut with are the six santoku in our Kappabashi test (April 2026).
What a Petty Knife Is Used For
- Fruit preparation — peeling apples, segmenting citrus, hulling strawberries
- Vegetable detail work — trimming, tourné cuts, brunoise of shallots
- Protein prep — deveining shrimp, trimming silver skin, butterflying chicken
- Garnishing — creating fine vegetable garnishes and decorative cuts
- Small slicing tasks — cutting cheese, slicing small tomatoes, portioning herbs
5 Tasks Your Petty Knife Does Best
- Peeling and segmenting citrus — Supreme orange and grapefruit segments cleanly. The petty's thin tip follows the membrane precisely, something a chef's knife can't do.
- Deveining shrimp — Slide the petty tip along the back of each shrimp to expose and remove the vein in one smooth motion. A 120mm petty is ideal for this.
- Mincing shallots and garlic — For 1-2 shallots or a handful of garlic cloves, the petty is faster than reaching for a larger knife. Its short blade gives you full control for fine brunoise.
- Trimming silver skin from tenderloin — Slide the tip under the silver skin, angle the blade slightly upward, and pull through. The petty's precision prevents wasting meat.
- Slicing small tomatoes and strawberries — The thin, sharp blade glides through delicate skins without crushing. Cherry tomatoes, strawberries, and figs all benefit from a petty's gentle touch.
Size Guide
| Size | Best For | Style |
|---|---|---|
| 80mm (3") | Pure paring — in-hand peeling work | Paring style |
| 120mm (4.7") | Most versatile — in-hand + cutting board | All-round petty |
| 150mm (6") | Light cutting board work, small gyuto alternative | Utility style |
Petty vs Paring Knife vs Utility Knife
Understanding the differences between these three small knives helps you choose the right tool:
| Feature | Japanese Petty | Western Paring | Western Utility |
|---|---|---|---|
| Typical length | 80-150mm (3-6") | 75-100mm (3-4") | 120-180mm (5-7") |
| Steel hardness | About HRC 59-64 | About HRC 56-58 | About HRC 56-58 |
| Best for | Detail work, peeling, small board tasks | In-hand peeling, coring | Sandwiches, small slicing |
Bottom line: A 120mm petty does most of what a paring knife does in the hand, and its extra length also makes it usable on the board for small jobs. If you mostly peel in the hand, a shorter 80-90mm petty or a paring knife is easier to control.
Well-Known Petty Knives, by Price
Prices are approximate US retail, checked in October 2026. For the full ranked list with who each knife suits, see our best petty knife 2026 guide.
Best Value: Tojiro DP Petty (120mm) — ~$83
VG-10, 3-layer. The same outstanding value as the Tojiro DP santoku, in a compact size. Sharp, reliable, affordable.
Best Thin Blade at a Similar Price: MAC Professional Petty (125mm, PKF-50) — ~$75
Incredibly thin and sharp, at about the same price as the Tojiro DP; MAC also makes a 150mm version (PKF-60, ~$80), but no 135mm. Light and thin, and widely used in restaurant kitchens.
Best Professional: Misono UX10 Petty (150mm) — ~$190
High-purity Swedish stainless (Misono does not publish the grade), from Misono's top UX10 line, made in Seki. The 150mm length suits light cutting-board work; thin grind and a Western handle.
Best Laser-Thin: Shibata Koutetsu R2 Petty (150mm) — ~$230
SG2/R2 powder steel with a very thin grind; R2 is known for long edge retention. Often out of stock — the R2 petty comes in 80mm and 150mm only.
Best Collector's Pick: Sukenari SG2 Petty (165mm) — ~$260 (hairline) / ~$400 (Damascus)
Made by Sukenari in Toyama City, which makes its SG2 petty in 165mm only. The SG2 powdered steel core delivers outstanding sharpness and edge life, and its thin grind sets it apart from mass-production knives.