History | Origin
The Petty knife originated in the late 19th century Meiji era Japan when Western style cooking was celebrated and eating meat became more commonplace.
It was developed from the French office knife couteau d’office, and the name Petty was often thought to have derived from the word petite.
Since its inception the Petty knife has gained its place as one of the most used knives in a chefs kitchen, essential for finer tasks.
The Petty knife is also sometimes referred to as the Japanese paring knife, but unlike Western paring knives it is longer in length.
Use | Purpose
One of the most used knives by chefs, the petty knife can be used for a wide range of tasks that requires more finesse and control.
Due to its smaller size compared to the other chef’s knives such as the Gyuto or Bunko knives, the Petty is often used for peeling or cutting fruit, trimming the fat off meat and even tasks like de-boning chicken. Its fine tip is ideal for coring fruit.
Its shorter blade ensures finer wielding for tasks like removing the silverskin from tenderloins, skinning and slicing salmon sashimi, and various off-board/in-hand cutting.