Origin Osaka, Japan
Dishwasher Incompatible
Microwave Incompatible
Usage Small but incredibly effective, the Petty is ideal for peeling fruits and vegetables, chopping herbs, making fine and precise cuts, or working with small pieces of meat or fish. It's an everyday knife, the perfect complement to larger blades like the Gyuto or the Deba.

Petty

Petty - 150mm Paring Knife

Petty - 150mm Paring Knife
203,80 €
203,80 €

Ref. 532

Shiro Nigo Japanese white steel petty knife: the refined, precise and essential everyday paring knife.

In stock

Description

The Petty is the Japanese equivalent of the European paring knife. Its compact size and thin, pointed blade make it an essential utility knife, perfect for all precision kitchen tasks. Whether peeling, trimming, chopping, or carving fruits and vegetables, the Petty is light to handle and offers remarkable precision.

Forged in Osaka by Tahara Shunichi, this Petty is crafted from Shiro Nigo white steel, a carbon steel that combines hardness and finesse of cut. Its blade reaches a hardness of HRC 64-65, guaranteeing an exceptional, precise, and long-lasting edge. The polished Migaki steel finish gives it an understated elegance, while its octagonal handle and Asian buffalo horn ferrule ensure balance and comfort in the hand.

INTERVIEW

The material used for the blades is a mixture of iron and'steel. This means that'Special maintenance is necessary to keep the blades in good condition, in particular to prevent them from'They rust. The blades must therefore be thoroughly dried after use. They must also be sharpened with water stones, available for sale on our website.

INGREDIENTS
  • White steel
DIMENSIONS

Blade length: 150 mm

View full details
Origin Osaka, Japan
Dishwasher Incompatible
Microwave Incompatible
Usage Small but incredibly effective, the Petty is ideal for peeling fruits and vegetables, chopping herbs, making fine and precise cuts, or working with small pieces of meat or fish. It's an everyday knife, the perfect complement to larger blades like the Gyuto or the Deba.
Tahara Shunichi
The producer

Tahara Shunichi

For over 50 years, Tahara Shunichi sharpens and assembles hand-forged knives by Sakai artisans, in the Osaka metropolitan area, a historic city of cutlery. Master of traditional craftsmanship recognized by the Japanese government and Osaka Prefecture, his sensitivity and unique know-how guide him in the design of tools of exceptional quality. Secluded in his small workshop filled with machines, some of which he designed himself, Mr. Tahara single-handedly sharpens a very varied range of knives intended for all types of use: the single-bevel yanagiba for cutting slices of sashimi without crushing the flesh, the deba for lifting fish fillets, the nakiri with its wide blade for slicing and removing food, the versatile gyuto or the petty, reminiscent of the European paring knife.