A 210 mm petty knife: a long blade for this type, which expands the typical range of a paring knife to tasks more typical of a compact chef’s knife. Fresh herbs, brunoise, peeling, cutting small pieces of meat or fish on a cutting board, and deboning poultry by hand. The thin profile toward the tip allows for precise, detailed work, while the blade length enables longer strokes on medium-sized vegetables.
The ebony handle, made of very fine-grained wood with a deep black hue, offers a dense and stable surface. Its moderate weight naturally balances the long blade without making the knife feel heavy overall. This ebony petty knife is equally suitable as a secondary knife alongside a gyuto or as a primary tool for repeated precision tasks.
The steel used in this knife is not identified in the available data. The blade features a polished finish that suggests meticulous surface work, though the geometry and construction cannot be specified beyond what is visible. The double bevel is suitable for both right- and left-handed use. At 210 mm, this petty occupies an unusual position in its category: longer than most standard petties, it bridges the gap between a paring knife and a small chef’s knife.
Care Instructions
Rinse and dry after each use. Never put in the dishwasher.
