The petty knife (ペティナイフ) is a compact Japanese utility knife, typically 120mm to 165mm (about 4.7–6.5 inches) long. That length covers a wide range of cutting-board tasks — slicing herbs and citrus, trimming meat, cutting garnishes — sitting between a paring knife and a chef's knife in size and reach.
It dates to Japan's Meiji era, shaped by Western culinary tools; the name comes from the French "petite." Its slim blade makes it one of the more frequently reached-for knives in a working kitchen.
Petty Knife vs. Paring Knife
The core difference is where the work happens: petty knives are for the cutting board, paring knives are for in-hand tasks.
- Primary Use: Petty knives handle herbs, small vegetables, and proteins on the board. Paring knives handle peeling and deveining in the hand.
- Size: Petty knives run 120mm to 165mm (4.7–6.5 inches). Paring knives run smaller, 80mm to 120mm (3.2–4.7 inches), for tighter in-hand control.
- Blade Curvature: Paring knives usually have a more pronounced curve near the tip, which follows the contour of produce during peeling. Petty knives are straighter, suited to flat-surface board work.
- Grip: Paring knives have short handles built for in-hand use. Petty knives are shaped more like a small chef's knife, with a longer handle that balances on the board.
If your prep is mostly on the board, a petty knife gives you more reach. If it's in-hand detail work, a paring knife is the better fit.
What a Petty Knife Is Good At
Its compact, nimble blade handles a lot of small board tasks without needing a full chef's knife — slicing herbs, trimming meat, cutting garnishes. Most petty knives are double-beveled for ambidextrous use, though some are ground for right-handed use only. Handles come in both wa-style and Western designs.
Key Features of a Petty Knife
- Blade Length: Typically 120mm to 165mm (4.7–6.5 inches).
- Blade Profile: Pointed tip with a slight curve for control on small cuts.
- Steel Options: High-carbon and stainless steel (see our steel guide).
- Edge Geometry: Usually double-beveled for ambidextrous use.
- Handle Types: Wa-style (Japanese) and Western handles.
Choosing a Petty Knife Length
A shorter blade (120–135mm) gives tighter control for fine tasks. A longer blade (150–165mm) has more reach for slicing proteins or larger herb work. Some cooks keep more than one length for different jobs.
Care and Maintenance
- Hand wash only — never put it in the dishwasher.
- Dry it immediately after washing; don't leave it wet or soaking.
- Don't cut bones, frozen food, or hard-skinned produce with it.
- Sharpen only with a whetstone; don't use honing rods or pull-through sharpeners.
- Store it in a saya sheath or on a magnetic strip to protect the edge.
Yoshihiro Petty Knives
Our petty knives are hand-forged with the same care as our full-sized knives, across a range of steels, handle styles, and blade lengths. If you find yourself reaching for a chef's knife on jobs too small for one, a petty knife is likely the fix.