![]() Petty knives commonly have a blade length of between 120mm and 180 mm, and are larger in size than Paring knives, but smaller than the similarly shaped Gyuto. Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. "Petty" is the Japanese word for a paring or utility knife, it comes from the French word “petite”. However, with the increased sales to the western market several blacksmiths have made these knives with a double bevel making them a true paring knife. They were also used to trim small cuts of meat and vegetables. The Japanese version, or Ajikiri (ko deba) were originally single bevel knives used for fileting and trimming of small fish like horse mackerel. The paring knife is also great for peeling fruits and vegetables slicing a single garlic clove or shallot controlled, detailed cutting, such as cutting shapes or vents into dough and scoring designs and patterns on surfaces of food. The paring knife gets its name from its role, Paring basically means to cut away the outer surface or to remove the ends from a fruit or vegetable. Simply use a soft sponge, some dish soap, and hot water Western Style knives Paring (Utility Knife)Ī paring knife is a short chef knife, with a blade of 8–10 centimetres (3–4 inches) long. Some entry-level knives will say they are “dishwasher safe”, but I think it is best to get in the habit of hand washing and drying. You should always hand wash, and hand dry your knife (don’t forget the handle). Therefore, it is also smart to have a towel on hand that you can use to quickly wipe off moisture as you prep food. Many high-carbon steel knives will rust, or discolour very quickly if left wet, ruining your beautiful knife. ![]() This further increases the potential of chipping if used incorrectly. They are also much thinner, with a more acute cutting edge than a typical Western-made knife. Japanese blades are made from very hard steel (60+ HRC) which allows it to retain a sharp edge for a long time, but also makes it more brittle. Never try to use your Japanese knife to cut through hard bone, or hard surfaces.
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