ペティ · small knife · from €640
Petty
The small one. For fruit, shallots, garnishes and all the work between the big cuts.
Commission a petty ↗Measured heel to tip.
Knuckle room over the board.
With an ebony handle.
60/40 grind.
(01) — Drawing
The petty,to scale.
Every knife is drawn before it is forged, and measured against the drawing after the stone.
(02) — The shape
Made forthe cut.
A petty is the knife you pick up fifty times a day without noticing.
Ours is forged from the same billet as the gyuto, with the same edge — just less of it.
At 86 grams it disappears in the hand.
(03) — Steel
Three steels,one edge.
The same shape in three steels. Carbon for the keenest edge, stainless Damascus for the easiest life.
Drag to turn the knife
| Steel | Hardness | Edge | Easy care | Price |
|---|---|---|---|---|
| Shirogami #1 white paper steel | 63 HRC | base | ||
| Aogami #2 blue paper steel | 62 HRC | +€120 | ||
| VG10 Damascus stainless, 67 layers | 61 HRC | +€380 |
Petty · in the kitchen
One stroke.No saw.
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The santoku’s sharper cousin: a reverse-tanto tip for fine work, a flat edge for everything else.