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 - 105mm Raw Forged Paring Knife

Petty - 105mm Raw Forged Paring Knife
144,20 €
144,20 €

Ref. 534

Japanese Petty knife in Shiro Nigo white steel, raw forged finish: a compact, agile and sharp knife, ideal for precise everyday cutting.

In stock

Description

The Petty is the Japanese equivalent of the paring knife: a versatile and indispensable tool in the kitchen. Its thin, pointed blade, of medium size, makes it the ideal partner for all delicate cutting tasks. Perfect for peeling, paring, chiseling, or carving fruits, vegetables, and herbs, it provides agility and precision where a large knife like the Gyuto would be less maneuverable.

Hand-forged by Tahara Shunichi in Osaka, this model is made from Shiro Nigo white steel: a carbon steel that is softer and easier to sharpen, while boasting an exceptional hardness of HRC 64-65. This gives it a razor-sharp, precise, and durable edge that won't tear the flesh. The raw forge finish gives it a unique, handcrafted character, reinforced by its octagonal handle and Asian buffalo horn ferrule, which ensure comfort and balance.

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: 105 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.