For a first purchase, a 135 to 150 mm Petty knife covers both handwork and small tasks on the cutting board. With a 210 mm Gyuto or larger, the 120 mm offers the most useful contrast. Avoid a Petty knife longer than 150 mm if you already have a 165 mm Santoku in your set. A stainless steel such as VG-10 or Ginsan is recommended for beginners: easy maintenance and unrestricted use on all ingredients.
Japanese petty knife: which size to choose between 120 and 165 mm
Petty 120 mm — for hand work and fine details
The Petty 120 mm is designed for freehand work, without a cutting board. Peeling fruit, trimming mushrooms, zesting citrus: rotational motions are its specialty. A natural complement to a 210–240 mm Gyuto or a 165–180 mm Santoku, it reaches what the larger knife cannot do cleanly. Its lightweight blade places the center of gravity toward the tip. For frequent use on acidic foods, VG-10 or Ginsan steel is recommended.
Petty 160–165 mm — when the size approaches that of a Santoku
At 160-165 mm, the Petty approaches the length of a short Santoku, but remains narrower and thinner in profile. This size is suitable for cooks who want a Petty capable of handling small quantities as a temporary replacement: slicing small fish, hard cheese, light filleting. Choose this size if board use is predominant and the ingredients are regularly medium-sized.
Japanese steels available in Petty Stay Sharp knives
Stay Sharp offers Petty knives in five distinct steels. VG-10 (stainless): easy maintenance, durable edge, moisture resistance. SG2 (powder steel): extended edge retention, more passes on the stone. Aogami #2 (carbon steel): patinas quickly, exceptionally fine edge — immediate drying required after contact with acidic products. Shirogami #1 (carbon steel): pure steel, sharpens quickly. Ginsan (semi-stainless carbon steel): a compromise between easy maintenance and an edge fineness close to carbon steels, without the constraints of patination.
Petty maintenance — a few essential steps
Rinse and dry immediately after each use — the thin blade is sensitive to acids. For carbon steels (Aogami, Shirogami), immediate drying is non-negotiable. On the whetstone, the short format requires a precise motion from the heel to the tip. Storage: on magnetic bars or in an individual pouch — never in a drawer without protection. Stay Sharp providesPetty knife sharpening at its stores in Montreal and Quebec City, or by mail.
Frequently Asked Questions
What is the best Petty size for beginners?
What is the difference between a petty knife and a paring knife?
The Western paring knife is generally shorter (8–10 cm), with a stout blade and an upturned tip—designed for hand-held peeling. The Japanese petty knife is longer (12–16 cm), with a thinner, flatter blade, suited for both hand-held work and light tasks on a cutting board. Its more tapered tip allows for precision work that the Western paring knife cannot match with the same sharpness.
Can you use a Petty as a main knife?
The Petty is not recommended as a single knife: its short blade limits its efficiency when processing large quantities. A 150–165 mm knife can serve as a temporary substitute, but its range remains insufficient to replace a Santoku or Gyuto for everyday use. For travel cooking involving small quantities, a 150 mm knife may suffice. If you were to have only one knife, choose a Santoku or a Gyuto.
Should you choose a stainless steel or carbon steel Petty?
Stainless steel (VG-10, SG2, Ginsan): recommended if the Petty is used on acidic foods — easy maintenance, no patina. Carbon steel (Aogami, Shirogami): finer edge and quick sharpening on a stone — immediate drying required after every use on acidic foods. Since Petty knives are frequently used on acidic ingredients, stainless steel is the practical choice for most cooks.
Can a petty knife cut meat or fish?
Yes, within the limits of the format: poultry trimming, deboning small boneless pieces, filleting small fish, slicing thin pieces of cooked meat. Never force it against bones or cartilage — the thin blade is not designed to absorb impact. A 150–165 mm blade can fillet small fish such as mackerel. For large cuts, always opt for a Gyuto or Honesuki.