A petty knife is a small kitchen knife for cooking and is one of the knives derived from Japanese culinary culture. This knife is generally suitable for cooking small vegetables, fruits, fish, and for fine cutting work.
The main features of the Petit knife are as follows
- Blade Shape: The blade of a petite knife is usually short and straight in shape with a pointed tip. This shape is suitable for fine cuts and detailed work. The blade is generally 12 cm to 15 cm wide and tapers gradually from the handle to the tip of the blade.
- Use: Petite knives are suitable for cutting and preparing small pieces of food, peeling food, removing fish bristles, and other detailed work. It may be used especially for precision cutting and decorating.
- Handle Material: Petit knife handles can be made of wood or plastic. The handle is important for a good grip and comfort during cooking operations.
- Blade material: High-quality petite knife blades are usually made of materials such as stainless steel or carbon steel. Stainless steel is rust-resistant and easy to clean, while carbon steel is considered sharp and easy to sharpen.
Petite knives are generally small and easy to use, and are a favorite of many cooks and home chefs. They are utilized in a wide range of cooking processes and are especially useful tools in Japanese and Western cooking.
*This is a translation by a translation tool.
