Petty, Set, Go! This is your complete petty knife discussion. We take on all the different sizes

In this video we tackle the confusion between paring knife and utility knife. From at home cooks, to internet sensations, to professional chefs you know that there are a wide variety of knives available to do those tedious tasks. You can do intricate detail work and decoration as well as the small tasks that you perform in your hands. We display knives from 80mm all the way up to 180mm. We have some with a Japanese handle as well as a western handle. You need to pick the one that's right for you. Hopefully we will be able to help with that. We will list below some of the ones you see here.
Listed below are some links. Some of are affiliate links and pay a commission.
Mercer Culinary M21052 Genesis 3-Inch Peeling/Tourne Knife
amzn.to/3myhIM4
Tsunehisa 80mm Petty / Paring Knife AUS-10V Steel Damascus Finish
tokushuknife.com/collections/...
Shun Premier Paring Knife, 4 inch, VG MAX Steel with Full Tang Pakkawood Handle, Handcrafted in Japan
amzn.to/32jLX2I
Tsunehisa G3 Tsuchime 120mm Ko-Deba (Ajikiri)
realsharpknife.com/collection...
Tadafusa Nashiji Utility Knife - Wide Petty - 4 1/8 in (105mm) - Shinogi Handle
www.epicedge.com/shopexd.asp?...
Takeshi Saji Blue Super Migaki Finished Damascus Petty-Utility Japanese Knife 135mm White Cow Bone Handle
www.japanny.com/products/take...
Kikuichi Kasumi 150mm petty
perfectedgecutlery.com/
Kobayashi SG2 Petty 150mm
www.chefknivestogo.com/kosg2p...
Ittetsu Petty Utility Kitchen Knife - 180mm Shirogami #1
www.districtcutlery.com/ittet...

[@KitchenKnifeGuy]

Petties are the best. So much versatility in length and belly depth. My favourite in what you’ve shown would be the Saji with stag handle.

[@nadm]

Well I know that you have one by the blacksmith. You have the rainbow Damascus. You know that he is an awesome blacksmith.

[@KitchenKnifeGuy]

@@nadm Which shop did you get this particular silver Damascus Saji petty?

[@nadm]

Japanny.com I don’t think I’ve ever seen it again. I Google it all the time and it’s hard to find. I would’ve loved to of had your rainbow Damascus or the diamond Damascus.

[@AJ-by6pd]

@@KitchenKnifeGuy Frankie I might consider a trade if you’d let your Fujiwara Lacquered Petty loose. I have the Saji Diamond Damascus Ironwood 135mm petty never sharpened, never used.

[@lucabizzarri2776]

Amazing. Channel...good contents, extremely good and clear explanations...good job man!

[@nadm]

Much appreciated! That was very kind of you to say. Thank you! Thank you for your support.

[@Whatisthis94]

Franco has good taste - love that stag handle. Reminds me of a couple Nenox models. I love my Kono Sumiiro 150mm and it takes me back to the 80s French knives which have the classic “triangle” shape. Great content on the episode!!!

[@nadm]

Thank you 🙏!! How do you take the food out on your side and we try to mix it up. We try to have a whetstone war and a product review and a sharpening lesson and an interview every month. We are way behind on products because we have so many knobs that we own that we have not covered yet.

[@froget67]

Petty made by Kobayashi looks outstanding

[@nadm]

Definitely check out the video where we did a battle between knives, and the Kobayashi wins so easily. It was clearly the sharpest knife ever out of the box on the show.

[@thomasgronek6469]

Greg, Thanks for the video, and a new word : Supreme. I never knew what the slices of citrus were called.

[@nadm]

Happy to help!

[@matthewhutchman3050]

Great video. I love petty knives. I’m using a 150 yoshikane petty for slicing and portioning small veg (small potatoes, cherry tomato) and for trimming primals. I’ve got a 120mm Ko kiritsuke from muneishi for small dicing things like garlic and shallots. Then the stainless myabi 100 mm pairing knife for peeling and other in hand work.

[@nadm]

That’s nice to hear. It’s good to hear that you read the different sizes. Those are great examples

[@mytech6779]

Ahhh, demonstrating a pairing knife on a pear! Took me a minute(or 30...), clever.

[@nadm]

lol

[@lastbite1237]

Marry Christmas to you and your family Sr. God bless you all always! Great content. 🙏🏻 #NeverADullMoment

[@nadm]

You have been here the entire time. We appreciate your support so much. Merry Christmas to you and your family.

[@brinkee7674]

My favorite petty/utility knives are from Yu Kurosaki and Kaishin. Well ones that are around $200 or less. A bunka is also a great smaller knife, sometimes considered or called a tall petty. My Yu Kurosaki "Fujin" Aogami Super Kurouchi 150mm is a dream to use and hard to find as it is highly sought after

[@nadm]

I agree and a lot of people sometimes are saying that they think it's not as high end but I just think it performs extremely well so I'm exactly where you are

[@TCMx3]

Baking is the place the petty works for me. Really struggled until I started using my 150 to divide doughs and cut squares and trim crusts and cut up some smaller fruits

[@nadm]

Thank you for that little bit of information. It’s nice to see somebody using it professionally. I love it when people give advice in the comments.

[@TCMx3]

@@nadm lol I am certainly no professional (at least at cooking). I do bake a fair bit though. My day job is very boring; just do a bunch of stats.

[@1DrBar]

Nice basic explanation - thanks. Btw, what is the brand of apron you have on? It looks really good and useful.

[@nadm]

It is by hide master. I’m pretty sure I have a link in the description. I normally have their Instagram and their normal website link and the description of the video. Please give me back. I’m driving right now. It is amazing and it is very much useful and protection.

[@hello.itsme.5635]

I love my Japanese knives and use them whenever I can find a reason to do so. But... when it comes to real nimble work like pealing an apple I find myself reaching for the good old German pairing knive. It's just not as clunky as the Petties. Even the scary sharp 80mm is too hefty. Funny to say that when it comes to Japanese vs German. It's the other way around usually. I love those small Herder knives.

[@nadm]

I’m with you, I just has to feel right. You never really know what’s wrong one knife. I’m a big fan of Japanese handles but I have felt some western handles by Japanese makers that I’m in love with.

[@trappenweisseguy27]

Many women are intimidated by sharp knives that are longer than 4-5 inches. Many will use a petty sized knife for all around work.

[@nadm]

@@trappenweisseguy27 this is definitely a true statement. It's nice to have something that fits easily in your hand.

[@trappenweisseguy27]

I have a couple of petty sized knives and keep them sharp. But, if I’m doing any sort of peeling with the blade coming in towards my thumb I will use a paring knife that is not particularly sharp. It’s probably the only knife I have that is not sharp. Not sharp by layman’s standards anyways.

[@nadm]

@@trappenweisseguy27 lol! I know what you mean!

[@AJ-by6pd]

What are your thoughts about kotagana’s? I wouldn’t consider them a petty, but they are more in line with a western paring knife.

[@nadm]

They are not petty knives or pairing knife. They have diffent purposes then what we mentioned in the video. That being said, you can use any knife at any time however you chose.

[@fredsato7778]

Love your video content. I find it hard to find japanese forged knives made by japanese blacksmiths that can be shipped to my location. I'm from the northern mariana islands (saipan), small islands located north of guam. anyway, do you have a particular site that you recommend to order knives (japan made) from online?

[@nadm]

I have ordered from almost everyone. There’s a great one in Australia that’s right near you. They get stuff to me pretty quick and I’m halfway around the world. I’ll get a link for you. www.chefs-edge.com.au

[@fredsato7778]

@@nadm Thank you for sharing. I'm liking the site and the product.

[@nadm]

@@fredsato7778 ​ @Fred Sato I'm glad that was helpful. I have many things from that company. Good luck!

[@hristov71]

Do you sell that Kobyashi knife with red handle?

[@nadm]

I don't sell that knife because I don't sell any of them but you can go to chefknivestogo.com

[@mytech6779]

For a long time I just thought petty was a sales term used in the English speaking market. Petty is actually the name in Japanese and is borrowed from French petite. I think its funny that Japan with all its specialized knife names didn't have a name for these.(other than the ajikiri) Anyhow I like the 135mm (tall or standard) with a very flat edge profile that is near parallel with the handle axis, and a pointed tip. Specifically for making thin slices of vegetable or fruit. This shape makes it easy to keep only the tip in contact with the board during a full pull slice, the benefit is very little blade area contacting the thing being sliced at the moment when the last bit is severed, and so the slice does not move. You can get a very rapid rhythm and not have sliced bits piling up and flopping all over getting in the way of the next slice. eg a half cucumber will still have the basic shape of a cucumber after being sliced 50 times, which [other than looking cool] also makes transfer easy as a bonus to the slicing efficiency. If the knife is too long either the handle get too much elevation for comfort or the stroke length per slice is excessive and inefficient, and when way too long you end up with hand positions a bit like holding a pool cue.(eg My 200mm sujihiki is almost there.) If the edge profile near the tip is angled up to much relative to the handle axis then the handle needs to be held awkwardly high, esp for high counters or short people. Tall folk with short counters may want a higher tip, either with handle angled up or a bit more belly in the profile.

[@mytech6779]

ko-bunka (small bunka) are also good for that tip down pull-slice technique. And they are still tall enough for some push cuts.

[@nadm]

I have a Ko-bunka. You guys haven't seen it yet because I bought it used so there was no unboxing. I need to clean it up because it had some scratches. I'll use it more. Thanks for the tip

[@learner5090]

Actually, Japanese is based on Sanskrit as well Chinese language. Hence, Sanskrit is considered Mother of all Languages from Vedics in India(Cradle of all Civilizations). Alot Japanese names are simple Sanskrit names from India, not to mention most east countries are worship Lord Buddha aka Siddhārtha Gautama an India Prince who was the 9th incarnation of Lord Vishnu in Hinduism aka (A) Brahmism

[@mikestanley4457]

Ginsan is not kind of a stainless carbon knife. Ginsan is stainless. It’s a great steel that sharpens like carbon steel and the heat treats get it around 61-63 HRC. Probabaly the best all around steel for kitchen pros

[@nadm]

Hey buddy, thank you for that. I didn't know it at the time. I recently released a new video on the steel and had learned a lot more. I'm sorry I wasn't as up-to-date as I wanted to be at the time. I didn't mean to misrepresent you. I'm not above making mistakes and definitely not above apologizing. Thank you for checking out the channel. I hope to do better.

[@clip012]

3:51 that is 90 mm or 120 mm blade length?

[@nadm]

I believe that one is 80 mm, but definitely no longer than 90 mm

[@TheFatCarpBaitCo]

The beaked knife isnt a paring knife its a turning knife as the nane implies its for vegetable turning if you've ever had to Tournee Cut Potatoes or vegetables you'll understand exactly why it's that shape.

[@nadm]

Yes I'm aware of that. I'm positive I said that. I've used it to do my mushrooms. If I miss smoke then I apologize but I'm very aware of what it's for. I love decorating my vegetables with it. I am definitely not new to that knife.

[@nadm]

At four minutes and 52 seconds I talk about using it for a vegetable decoration. I'm sorry I did not say the name. It just skipped my brain at the time but I do talk about what it's for the fourth minute and 52 seconds

[@drinkingwithbeeh]

in this video there are three paring knives two petting knives and the other two is neither, men dont use petty knives so buy a paring knive for 30,00 USD should last you forever.

[@nadm]

The 180 mm knife was sold to me by the cutlery company as such. I’m just telling you what they are called by the manufacturer.

[@jermhondr]

I also bought a 180mm labeled as petty knife directly from the Sakai knife museum... Maybe you should try to get more knowledge before trying to be so assertive? "don't use petty knives", people are using these for centuries, but a random internet guy is telling you not to...

[@drinkingwithbeeh]

​@@jermhondr chef 30 years, i can cut meat with a butter knife prefectly.