This knife is used for detailed tasks such as decorating, cutting small foods and peeling fruits. It is the second most frequently used knife in restaurants after the Gyuto. Also, with an increasing number of pre-prepared ingredients available in supermarkets, this knife is very handy for home use as well.
How to Select a Petite Knife
The shorter 13.5 cm knives are more popular, as they allow smaller, more detailed cuts. In restaurants, if your main purpose is to "cut" vegetables and fruit, a 15 cm knife is easier to use. If you're not partial to materials, we recommend a stainless steel petite knife, as steel is very prone to rusting after cutting though lemons, tomatoes, fruits and other highly acidic foods. Like a beef knife, buying a good petite knife will reduce strain and prevent injuries because it doesn't require a lot of force. On the other hand, if you are accustomed to using a knife that is not very sharp, it is very easy to cut your hands, so please be careful when you first use it.
For Those Who Want to Prioritize Sharpening
We recommend the 8A-N. AUS8 is the most commonly used material for professional knives, but the Sakai Ichimonji Mitsuhide is made with a lot of care in the treatment and tempering of the edge of the blade, and it is made to be sharp despite using the same materials. For Those Who Want to Prioritize Longevity We recommend the G line. These knives have been a best-selling product for 30 years and have changed the general impression that stainless steel knives are difficult to sharpen. For Those Who Don't Want to Compromise on Either We recommend FV10. It is easy to sharpen and sharpness of stainless steel, and VG10 is very popular as a stainless steel material, but it is easy to work with clad material. At Sakai Ichimonji Mitsuhide, all of our blades are machined and hardened from VG10 in order to improve the sharpness of our stainless steel blades. All blades are machined and tempered with VG10 to improve the sharpness of the blade, and tempering is also custom-processed.
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