The Japanese Petty knife is a utility knife and is typically found right next to a Gyuto on the work bench in the professional kitchen. The Petty has a blade length of up to around 180mm and can be as short as 80mm.
The profile on the Petty is typically similar to the Gyuto, but much shallower in height. So, a flat blade with a slight curve towards the tip. The chef holds the blade in a pinch grip, and this makes for a very nimble operation, perfect for precise cuts.
This style of blade is used for fine detail work like peeling, shaping and slicing vegetables and fruit or trimming meat. Petty Knives have been widely adopted in western kitchens and are often considered to be the second most important knife in the chef’s armoury.