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Senzo Petty Utility Knife
Are you looking for an agile fencer for your kitchen that can handle tasks where a large chef's knife is too clumsy and a small paring knife is too short? Let us introduce you to the Petty knife from the Senzo series – the Japanese equivalent of the Western utility knife. It is a tool that combines agility, brutal sharpness, and the aesthetics of feudal Japan. The blade, made of 33 layers of steel with a premium VG10 core, offers cutting performance you haven't even dreamed of. Thanks to the handle made of durable Pakkawood and its balanced construction, it will become an extension of your culinary creativity. Whether you are a professional or an enthusiast, this knife will elevate your cooking to an art form. Further product information ...
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Senzo Petty Utility Knife with Hammered Damascus Blade
Petty: The Indispensable Chef's Sidekick
The Petty knife (from the French petit – small) is a scaled-down version of the main Gyuto knife. It is the most used knife in the kitchen right after the chef's knife. Its 130 mm (approx. 5.1 inch) blade is ideal for:
- Slicing smaller vegetables and fruits (onions, limes, mushrooms).
- Trimming meat and cleaning fish fillets.
- Preparing sandwiches and slicing sausages or cheese.
- Precise work on the cutting board where high maneuverability is required.
The San Mai blade construction uses a hard VG10 core (60-61 HRC) for maximum edge retention, protected by flanks of softer stainless steel. The upper part of the blade features a Tsuchime (hammered) finish. These dimples not only evoke the handwork of blacksmiths but act as air pockets, preventing sliced ingredients from sticking to the knife.
Technical Parameters
| Knife Type | Petty (Utility Knife) |
| Core Material | VG10 Steel (Gold Steel) |
| Blade Construction | 33 Layers (San Mai Damascus) |
| Steel Hardness | 60-61° Rockwell (HRC) |
| Finish | Tsuchime (hammered look), Damascus |
| Handle Material | Pakkawood (stabilized wood), black |
| Handle Shape | Chestnut profile (D-shape) |
| Total Length | 235 mm (approx. 9.25 inches) |
| Blade Length | 130 mm (approx. 5.1 inches) |
| Weight | 75 g (approx. 2.6 oz) |
History and Care
While large knives have roots on battlefields, the Petty knife was born from the need for finesse in peaceful times. Japanese blacksmiths applied steel-folding techniques, originally intended for katanas, to kitchen utensils to create tools with a soul. To ensure this tool lasts for years, never put it in the dishwasher. Chemical salts and high temperatures are death to the fine edge and the wooden handle. Rinse the knife after use, dry it, and store it in a safe place.
Warning: The VG10 steel core is very hard, but consequently more brittle than common Western knives. Avoid prying, twisting in the cut, or chopping bones. To maintain razor sharpness, we recommend using high-quality whetstones (grit 1000/3000 and higher). A leather strop for honing the edge would also be an excellent accessory for your maintenance kit.
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