Guides & Notes from the Workshop
This blog is where I share practical explanations on Japanese kitchen knives, steel, geometry, care, and sharpening. No fluff. Just clear guidance based on real work at the anvil and the stone, so you can choose the right knife and keep it performing for years.
Japanese utility knife: petty, sizes, uses, care
Need a small knife that feels precise without being fussy? A japanese utility knife—often called a petty—sits between a paring knife and a gyuto for quick prep and detail work. This guide explains the sizes (about 80–150 mm), typical tasks, and what to avoid so the thin edge stays reliable.