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Don't forget these...
The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on-board work is done with your gyuto or chef knife and everything in hand is done with the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.
- Steel: R2 Stainless Steel
- HRC: 63:64
- Edge Length: 130mm
- Height at heel:
- Spine thickness above heel:
- Weight:
- Handle: Western Style Quince
- Edge/Bevel: 50/50
- Shape: Petty
- Knife line: R2 Quince