Petty (Petit) knife

As the name petit suggests, Petty (Petit) knives are small European knives. Petty are a combination of French and English. In French they are called ‘couteau d'office’ and in English ‘paring knife’.

They are smaller version of the Gyuto (beef cutting knife), with a short blade (9-15 cm) and a pointed tip.

They are suitable for fine work such as peeling, cutting and decorating vegetables and fruits. They are must-have knives not only for professional chefs, but also for pastry chefs and bartenders. As long as you have a Gyuto and a Petty knife, you have no trouble cooking.

(Source: How to select, use, grow for knives and whetstones. Shibatashoten Co., Ltd.)