Order by 19th Dec (UK) or 17th (EU) for Pre-Christmas delivery. For R.O.W. & chopping boards, please email us.

Petty

Pettyペティーナイフ

Utility Knife (4¾”/12.5cm)

Paring & Chopping Fruit and Small Veg, Light Butchery, Small Fish

The Japanese name for this type of knife is a ‘Petty’ knife. The TOG Petty knife is light and agile and perfect for smaller work like paring and slicing. It also has a very useful sharp point.

£130.00

£130.00Add to basket

Handmade in Seki

Samurai swords have been made in Seki for 800 years. Now the best kitchen knives in the world are produced there. Eight craftsmen are needed to make a Samurai sword, each a specialist in one part of the process. That is how to achieve the absolute best quality. At TOG we follow the same philosophy. Our blades are passed between eight tiny, specialised companies in Seki. Each knife is unique. We number each blade in celebration of these differences.

Our Steels

We have worked with our partners in Seki to create TOG’s unique 21 and 17 layer steels. These contain alternating layers of antimicrobial copper which give TOG knives their distinctive stripes. Like a Samurai sword, these steels have a hard central core steel for sharpness, surrounded by softer steel layers for strength.

Kebony Maple Handles

The handle of a knife is every bit as important than the blade. Ask a chef. We believe our handles are as comfortable as any in the world. We designed a unique ‘side scoop’ for added control. They are made from Kebony maple wood as it is natural, sustainable, water resistant and beautiful. Finally, to celebrate old and new coming together – a key aspect of Japanese culture – we have laser etched a 600 year old pattern on to each handle as a grip.

I take great pride in my chef knives and have always used what I thought were the best – after using TOG, all those knives are now obsolete.

Jude Kereama
Chef/Patron, Kota Restaurant, Cornwall (3 AA rosettes, Michelin Bib Gourmand).
TOG Petty Paring Knife

Know your knife

Technical Overview

  • Length of cutting edge 125mm
  • Overall length 240mm
  • Blade depth 27mm
  • Weight 84g
  • Layers 21
  • Number of metals in blade 3
  • HRC (Rockwell hardness of core steel) 59±1

Know your knife

Technical Overview

  • Length of cutting edge 125mm
  • Overall length 240mm
  • Blade depth 27mm
  • Weight 84g
  • Layers 21
  • Number of metals in blade 3
  • HRC (Rockwell hardness of core steel) 59±1
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Caring for your knife

Spend a little time caring for your knives and they will give you back a lifetime of food prep’ heaven. It is worth it. Wash and dry them by hand straight after use. Keep them super sharp. Store them properly.

Knife after care

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