KOTAI Bunka Petty Kitchen Knife

While a standard paring knife is typically 3 to 4 inches long and designed for in-hand peeling, the 5.5-inch Bunka Petty offers more blade surface and a flatter profile. This allows you to perform both delicate in-hand work and precise cutting board tasks like mincing herbs or slicing shallots without needing to switch to a larger chef's knife.

The hand-hammered Tsuchime finish creates small air pockets between the blade and the food. This reduces surface tension, which helps prevent starchy vegetables like potatoes or cucumbers from sticking to the knife while you chop.

440C is a high-carbon stainless steel known for its excellent edge retention and corrosion resistance. It is much easier to maintain than high-carbon non-stainless steels, though you should still hand wash and dry it immediately after use to keep the edge in top condition.

A full hidden tang means the steel of the blade extends deep into the handle, providing structural integrity and balance. This construction ensures the knife feels sturdy and secure in your hand, preventing the blade from wobbling or loosening over time.

No, this is a precision utility knife designed for agility, not force. It excels at slicing, dicing, and delicate prep work, but you should avoid using it on bones or frozen foods, as the fine edge could chip.