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Petty & Utility Knives

Petty and utility knives are too small to be a chef's knife, and too large to be a paring knife, and we love them for all sorts of quick and small cutting tasks that you would do on a cutting board, such as cutting up fruit on the fly, cutting cured meats and cheeses, or halving a pile of mushrooms. They also can double as a little slicing knife for cooked and raw meats and fish.

The most used knife in our home kitchen is a Sakai Kikumori VG10 135mm petty knife. It basically lives on our cutting board, and I find I often cut everything for dinner with it. An essential tool in the serious cooks arsenal. Feel free to reach out if you have questions or need help choosing one.