Frequently Asked Questions
What is a petit/small knife suitable for?
For fine work such as chopping herbs, peeling fruits and vegetables, trimming, and precise preparations. It is the ideal second knife alongside an all-rounder.
Petty or paring knife, what's the difference?
Both are small knives for delicate tasks. The Petit is a bit more versatile than a pure paring knife and is suitable for herbs and fine cutting in addition to peeling.
Do I need a petty knife in addition to my chef's knife?
It's worth it. For delicate tasks like peeling, herbs, and preparing small ingredients, a petty knife is significantly more agile than a large chef's knife.
What is the blade length of a petty?
The small knives at ISSHO TABERU range from 12 to 16 cm. That’s short enough for control and long enough for most delicate tasks.
Which Petit is easy to care for?
The Carbon Petit and the 69-Layer Mini Gyuto are rust-resistant and easy to care for. The Petit Gyuto and the Izutsuki Nanbu-Petit are made of carbon steel and require a little more care.
