Yoshimi Kato Enju 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 big for a paring knife. This 5.75-inch blade excels at peeling, trimming, and slicing smaller vegetables or fruits, as well as precision work like mincing herbs or cleaning proteins.

VG10 is widely appreciated because it strikes a great balance between edge retention and ease of maintenance. While it is hard enough to hold a very sharp edge, it is generally easier to sharpen at home using whetstones compared to more exotic, ultra-hard powdered steels.

This knife is not dishwasher safe and should be hand-washed and dried immediately after use to prevent rust or wood damage. The oak handle is natural wood, so avoid soaking it in water, and occasionally applying a food-safe mineral oil will help keep the handle conditioned and prevent it from drying out.

Yes, the double bevel edge makes this knife versatile and intuitive to use, regardless of whether you are right- or left-handed. Unlike single-bevel knives, which require specific techniques, this blade cuts straight and is very easy for most home cooks to pick up and use immediately.

San Mai is a traditional Japanese technique where a hard steel core—in this case, VG10—is sandwiched between layers of softer stainless steel. This provides the best of both worlds: a razor-sharp, high-performance cutting edge protected by a durable, corrosion-resistant exterior.