Paring Knife / Petty Knife / Utility Knife
Sometimes called a utility knife, the Petty is a smaller version of chefs knife but is bigger than a paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a paring knife can take care of. The Petty will soon beome the go to knife in your kitchen. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.
A New range from Sakai Takayuki and already proving popular, featuring a stunning Suminagashi Damascus patina on the entire blade, acid washed and extensively polished to highlight it's beauty. A very affordable example for a knife of this spec. Perfect size for peeling and chopping.
- Japanese VG10 Steel Core
- 45 Layer Suminagashi marbling
- Ergonomically designed Wood handle
- Light weight (80g)
- Double bevel
- 135mm Blade
- HRC 62
- Japanese VG10 Steel Core
- 45 Layer Suminagashi marbling
- Ergonomically designed Wood handle
- Light weight (80g)
- Double bevel
- 135mm Blade
- HRC 62
SHIGEKI TANAKA BLUE STEEL NO.2 17 LAYER DAMASCUS JAPANESE PARING KNIFE 150MM
New for 2018 this beautiful shaped paring knife, with an extended heel, for us makes this a stand out knife. Good to use in the hand when peeling fruit and comfortable when chopping on a board. With a blue steel no.2 core finished with 17 layers of Japanese Damascus, the Shigeki Tanaka paring knife is razor sharp out of the box and with the blue steel you really feel the difference.
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Blue Steel No.2 core
- 17 Layer Japanese Damascus
- Treated Magnolia Handle
- Wooden Bolster
- Double Bevel
- 150mm Blade
- 65g
- HRC 62
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Blue Steel No.2 core
- 17 Layer Japanese Damascus
- Treated Magnolia Handle
- Wooden Bolster
- Double Bevel
- 150mm Blade
- 65g
- HRC 62
Tojiro DP Pro 150mm Paring Knife
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The SETO RANGE is a high spec professional chefs knife, combining classic design with modern materials. Razor sharp out of the box and durable with a long lasting VG10 edge.
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The shortest knife in the Seto range but with the same reassuring weight and feel of a much larger knife.
The 'stubby' oversized handle almost looks out of place on such a small blade but once in the hand provides greater control for those technical tasks. A great introduction to the Seto range.
- VG10 Japanese Steel- 33 Layered Damascus
- Cocobolo/pakka wood handle
- Double Bevel
- 80mm Blade
- Made in Seki Japan
The 'stubby' oversized handle almost looks out of place on such a small blade but once in the hand provides greater control for those technical tasks. A great introduction to the Seto range.
- VG10 Japanese Steel- 33 Layered Damascus
- Cocobolo/pakka wood handle
- Double Bevel
- 80mm Blade
- Made in Seki Japan
The SETO petty knife is a great small/medium utility knife, perfect for the preparation fruit, vegetables, boneless meats and fish but still capable of heavier tasks.
For a larger version see the the Seto Yanagiba
- VG10 Japanese Steel
- 33 Layered Damascus
- Cocobolo/pakka wood handle
- Double Bevel
- 150mm Blade
- Made in Seki Japan
For a larger version see the the Seto Yanagiba
- VG10 Japanese Steel
- 33 Layered Damascus
- Cocobolo/pakka wood handle
- Double Bevel
- 150mm Blade
- Made in Seki Japan
Using a Japanese high carbon steel, each blade is hand forged very carefully to create a masterpiece of "Hagane Hocho" that features durable sharp edge, longer edge retention and easy re-sharpening.
Please note that these are carbon steel blades and they will oxidize over time. This is normal for this type of steel. They will also rust if left wet so dry them after each use. Some users apply a bit of oil to the knife after drying to keep the knife from rusting.
We recommend this series to the professional user who prioritizes "sharpness" over other features.
Please note that these are carbon steel blades and they will oxidize over time. This is normal for this type of steel. They will also rust if left wet so dry them after each use. Some users apply a bit of oil to the knife after drying to keep the knife from rusting.
We recommend this series to the professional user who prioritizes "sharpness" over other features.
- High Carbon Japanese Steel
- Double Edge
- Full Tang
- Durable composite handle
- 150mm
Very light and well balanced, made from "TUS" Stainless steel. This knife has excellent sharpness and durability with Rust-resistance and at a reasonable price.
The handle is easy to grip and comfortable in the hand, to which the manufacturer paid a lot of attention to when designing.
A Very affordable introduction into Japanese Knives.
The handle is easy to grip and comfortable in the hand, to which the manufacturer paid a lot of attention to when designing.
A Very affordable introduction into Japanese Knives.
- Blade Steel Type : TUS steel (High carbon stainless steel)
- Blade Edge : Double-Edged (50/50 balanced) for both right and left handed persons
- Blade Spine Thicknesss : approx. 1.7mm
- Handle Material : Plywood
- 150mm Blade Length
SAKAI TAKAYUKI VG10 33 LAYER DAMASCUS PETTY KNIFE 150MM WITH AMERICAN CHERRY HANDLE
A limited addition Cherry Wood WA handle paring knife from Sakai Takayuki with 33 Layer Damascus and VG10 Steel core. A perfect little knife ideal for those tasks when more precision is needed.
- 150mm Blade
- 33 Layer Damascus
- VG10 Steel Core
- American Cherry Wood WA handle
- 81g (Very Light)
Why Not add a Japanese Cook Book to your Order...
Momo·No·Ki is the debut book from British chef Christopher Burt. Lavishly photographed and with easy-to-follow recipes, it provides insight into the mind of one of Britain’s most creative chefs. Inspired by the likes of David Chang, Claude Bosi and Sat Bains, Burt pushes the envelope in his mouth watering cuisine. He has travelled extensively through Asia, and his food embraces the fresh, vibrant flavours of that continent.
No risk is too large and no danger too great as he breaks the rules with his innovative and unique style. An intuitive understanding of ingredients and flavour combinations underpins his highly creative work.
“Momo·No·Ki – fusion without confusion, creative
but not baffling, modern but modest” - Peter Kaminsky
No risk is too large and no danger too great as he breaks the rules with his innovative and unique style. An intuitive understanding of ingredients and flavour combinations underpins his highly creative work.
“Momo·No·Ki – fusion without confusion, creative
but not baffling, modern but modest” - Peter Kaminsky
