Kikuichi GM Series Petty

A petty knife is essentially a small utility knife, perfect for tasks that are too delicate for a large chef's knife but too involved for a paring knife. It excels at peeling, trimming, and slicing smaller produce like shallots, garlic, or strawberries, and is nimble enough for intricate work like deveining shrimp.

The molybdenum AUS10 steel used here is significantly harder and more refined than the steel found in mass-market knives. This allows the blade to hold a much sharper edge for longer, meaning you will spend less time sharpening and more time prepping.

Yes, this is an excellent entry point. Because it features a 50:50 double bevel edge, it performs exactly like the Western-style knives most home cooks are accustomed to, but with the superior sharpness and geometry of Japanese craftsmanship.

Not at all. Unlike traditional wood handles that can crack or absorb moisture, the black resin handle is highly durable and water-resistant. It is designed to withstand daily use without needing oiling or special care.

No, you should avoid that. While the blade is stiff, it is ground thin for precision cutting, not for heavy-duty tasks. Using it on bones or frozen items can chip the edge or damage the blade.