This nimble little knife got its name because it was historically used for office tasks like opening letter. However it's better used for paring/peeling (food hand-held) and for precise slicing of small items like garlic or shallots. It is also great for cleaning, carving or removing rind. It is the smallest kitchen knife that there is, but for a lot of chefs it's the second most important in the kitchen after the Gyuto.
TOG KNIFE BUYING GUIDE
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Petty ペティーナイフ
Utility Knife (4¾”/12.5cm)
Light and agile and perfect for smaller work like paring and slicing. The narrow blade can turn through food as it cuts. It also has a very useful sharp point.
