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 raw forged paring knife

Petty - 150mm raw forged paring knife
177,20 €
177,20 €

Ref. 533

Japanese Petty knife in Shiro Nigo white steel, raw forged finish: an exceptional little knife for all your everyday precision cutting.

In stock

Description

The Petty is the Japanese equivalent of the European paring knife, a utility knife essential in any kitchen. Its thin, pointed blade and compact size make it ideal for detailed work such as peeling, trimming, and chopping fruits, vegetables, and herbs. It perfectly complements larger blades like the Gyuto or Deba, providing agility and precision.

This model, forged in Osaka by Tahara Shunichi, is made of Shiro Nigo white steel, a carbon steel renowned for its ease of sharpening and flexibility, which nevertheless retains an exceptional hardness of HRC 64-65. This guarantees a clean, precise and durable edge, capable of cutting without tearing flesh. The raw forged steel finish gives it a strong artisanal character, reinforced by its octagonal handle and its ferrule made of Asian buffalo horn, which 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

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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.