Paring/Petty/Utility Knives, (over 4")

These are very handy knives to have around the kitchen, as they sit right between a small paring knife which can be too small to really chop, slice or dice properly, and a longer slicer or chef knife which can be overkill for the little dicing/trimming jobs. The Japanese "petty" style is generally shaped like a small chef knife, whereas the European "utility" knife generally has a more spear-like shape which is shaped like a short slicer or carving knife. "Sandwich" knives also generally fit into this category, and short serrated versions are often called "sausage" knives by German knife companies (though I find them more useful as small bread knives, for cutting pastries, bagels, croissants and the like).
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