Japanese knives aren’t all big blades and dramatic edges.
Some of the most essential tools are the unsung heroes—small, precise knives made for delicate tasks and expert handling.
In this article, we highlight two such specialists:
the Petty knife, your go-to for nimble prep work,
and the Honesuki, a blade built for clean, confident cuts around bones.
Petty Knife（ペティナイフ）
Small blade, big value — your trusted companion for delicate work.
Light, compact, and easy to maneuver, the Petty knife is ideal for small, precise tasks performed close to the hand—like peeling fruit, trimming vegetables, or slicing meat and fish without a cutting board.
Originally derived from the French word petit (“small”), the petty knife exists in Western cutlery as well.
However, Japanese petty knives are crafted with even greater finesse, designed for precision in tighter spaces and finer work.
Often used as a secondary knife to a gyuto (chef’s knife), the Petty is favored by both professional chefs and home cooks for its versatility and control. Whether you’re doing detailed prep or just want something smaller for everyday use, this knife delivers.
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Use: Peeling, trimming, decorative cuts, light prep
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Features: Small, lightweight, agile, with a reliable edge
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Ideal for: Anyone who wants a precise companion to their main knife, or does a lot of fine work
Honesuki（骨スキ包丁）
Built for the bone — precision and power where it matters most.
The Honesuki is a boning knife designed specifically for breaking down poultry and working around bones.
Its distinctive triangular shape and sturdy build make it ideal for navigating joints, carving along bone, and trimming meat with minimal waste.
Unlike flexible Western boning knives, the Honesuki features a stiff, single-bevel blade that allows pressure to be concentrated near the heel, where power is needed most.
The geometry helps the blade stay tight to bone, reducing effort and improving accuracy.
Trusted by professional butchers and anyone who often works with whole chickens or game birds, this knife combines strength, control, and durability. It’s built to withstand tough use and resist chipping—even when working close to bone.
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Use: Boning poultry or small game, trimming meat
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Features: Thick, triangular single-bevel blade designed for power and precision
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Ideal for: Cooks who often break down whole birds or value precision in meat prep
Two Paths, One Purpose
Whether it’s the agile Petty or the specialized Honesuki, these smaller blades offer more than convenience—they bring precision and purpose to your prep.
Adding one of these to your kit can dramatically improve both your workflow and the final appearance of your dishes.
They're proof that sometimes, the smallest knives make the biggest difference.
Bonus Detail: What Makes Japanese Petty Knives Different?
Unlike many Western paring knives, Japanese petty knives are often made with finer steel, thinner profiles, and sharper angles.
This means:
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Greater edge retention (thanks to harder steel)
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Sharper cutting performance (due to more acute angles)
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More control in detailed, delicate work
They are purposefully engineered to act as extensions of the hand, supporting the kind of subtle, efficient motion prized in Japanese cuisine.
Explore the knives: Petty , Honesuki
Next up: The Big Three — Deba, Yanagiba, and Usuba
Three classic knives that form the foundation of traditional techniques.
Learn what makes them iconic, and how each is designed to serve its specific role with elegance and power.