This store requires javascript to be enabled for some features to work correctly.

  • store hours: m-f 10-5:30. sat 10-5. sun 11-4. {closed on stat holidays}

  • call us at 250.933.1800

  • free in-store pickup in as little as 1hr

  • Announce something here

  • free regulars ground shipping on all orders over $250. use code “freemcbship”

  • shop us in person at 1-6332 metral drive, nanaimo


Kotetsu Petty 80mm

  • $245.00
  • $0.00
Back in soon!

The Kotetsu Petty 80mm (3") knife by Shibata is a Japanese knife that's very versatile. This knife is ideal for small jobs around the kitchen but also works well as an all-purpose knife for people who are uncomfortable with larger chef knives. The thin tip allows for applications that require precise cuts and scoring. Petty knives, also called paring or utility knives, are made for smaller cutting tasks and are an indispensable tool in any knife kit. Use them for cutting herbs, slicing garlic, dicing shallots, peeling fruits and vegetables and slicing certain cuts of protein.

Hard-forged from R2 Powdered Stainless Steel, this powdered steel is known for its strength, excellent wear resistance and its ability to take and retain a very sharp edge.

*Also available in 150mm (6").

Basic Knife Care:

*Not dishwasher safe. Wash and dry the blade by hand immediately after use. Use a soft sponge to wash the blade. Do not use abrasive dish scrubbers and powders as they can damage the blade.

Do not cut through bones and never use this knife to cut frozen food. This can chip the blade.

Never twist, cleave or prise the blade.

Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china or anything harder than steel. Bamboo is not recommended as it is very hard and dulls knives quickly.

Store knives separate from each other in a way that they will not knock into each other.

Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.

Knife Facts:

Knife Shape: Petty

Rockwell Hardness: 62:63

Blade Length: 80mm (3")

Type of Steel: R2 Powdered Stainless Steel

  • R-2 Steel is manufactured by the Kobelco Steel Company. The same steel can be found in other knives but is called SG-2. They are the same alloys but the SG-2 brand is resold and rebranded by Takefu Specialty Steels.

Handle Shape: Octagon

Handle Material: Jarrah handle with pakkawood collar

Knife Maker: Takayuki Shibata

From Takayuki Shibata, the knife maker:

In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn't make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did.

I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium.

I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken.

The spine of the knife has a very high mirror-polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.

The sides of the knife have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content. My knife's rough sides break up the water's surface tension, allowing the blade to slide through more easily.

shop with confidence