In Japanese knife making, the "Petty Knife" is a play on the French 'Petit' meaning a small, double ground utility blade. Handcrafted in the authentic Japanese style by our artisan knifemakers, our 6” Petty Knife gives you the perfect blade for detailed cutting or quick kitchen tasks.
Equally at home in the hands of a professional chef or a home cook, you’ll love having a knife that stays sharp, cuts with precision, and is easy to sharpen and maintain.
Crafted with core VG10 steel for years of use, our 6” Petty Knife is made with the signature karouchi blacksmith finish of our forge, protecting the inner steel layers and making it easier to glide through and release foods when slicing.
Our 6” Utility (Petty) Knife Features:
5 layer Sanmai Japanese VG10 High Carbon Stainless Steel.
Octagonal Rosewood handle, comfortable in any size hand, lefty or righty. Offering superior grip without compromising comfort.
The Ox horn ferrule is local-to-the-forge and sustainably sourced from independent farmers.
High strength polymer binding.
Hand forged, hand polished, hand sharpened.
Kurouchi blacksmith finish
6" Japanese Style Utility Knife
Blade Length: 160mm
Overall Length: 284mm
Handle Length: 113mm
Hardness: 59-62 HRC
Thickness above heel: 2.2mm
Style and Steel
Japanese VG10 steel is prized for the mix of edge retention coupled with the ease of sharpening derived from the above-average carbon amounts without being sensitive to high acid foods. The SanMai process then layers the VG10 with softer cladding steel to protect the blade for years of sharpening and use.
The "kurouchi", or blacksmith finish, is the signature of our forge in Southeast China, a trait learned from the blacksmiths of Seki Japan. By laminating the exterior of the blade in the charred carbon we add not only a protective layer, but increase the food release and of course add that signature look!
Choose Our 6” Utility (Petty) Knife If:
You want a versatile knife for quick, small tasks usually reserved for a paring knife.
You need a knife that can stand up to daily use and is easy to sharpen.
You want a knife that is as pleasing to look at as it is to use.
Wash well before first use. Hand wash only, as any loved knife should be! Wash in hot, soapy water and dry promptly. Avoid high heat, bone, ice, or other materials that may chip the blade. Hone and sharpen regularly to get the best cut every time.