Single knife • All stainless steel • Blade length 4.7" • Made in Japan
Slice through ingredients with the All-Stainless Santoku Petty Knife – 4.7 inches (12 cm), where the seamless, all-stainless-steel body feels balanced and comfortable in hand. The compact blade maneuvers smoothly for precise mincing or delicate trimming, ensuring a clean cut every time. With no rust-prone joints, this Japanese knife withstands daily use while maintaining its sharp edge, bringing effortless efficiency to your kitchen prep.
Why You'll Love It?
• Perfectly sized for delicate tasks.
• Seamless stainless steel design enhances hygiene.
• Lightweight yet balanced for effortless control.
• Crafted in Japan for authentic culinary artistry.
• Ideal for transforming everyday meals into masterpieces.
In stock, ready to ship
Directly sourced from artisan workshops in Japan
No US customs fees or surprise import charges — we take care of everything
Effortless Precision, Japanese Craft – All-Stainless Petty Knife for Everyday Excellence
Product Description
The Santoku All Stainless Steel Petty Knife – 4.7 in (12 cm) is a compact utility knife built for control, cleanliness, and unmatched ease of use. Proudly made in Japan, this authentic Japanese knife is forged from high-quality materials with expert attention to balance, weight, and long-term durability—perfect for precise daily prep in any kitchen.
With a one-piece, all-stainless-steel design, there are no joints, seams, or materials that can rust or degrade over time. The blade is crafted from molybdenum steel, offering excellent sharpness and edge retention, while the clam-shaped blade profile provides a gentle “bite” into food, making each slice smooth and controlled. The handle, made from hygienic 18-8 stainless steel, offers an ergonomic grip that remains comfortable even after extended use.
Why it’s a staple:
100% Japanese-made with traditional craftsmanship and modern performance
4.72 in (12cm) blade – Ideal for fruit, herbs, vegetables, and intricate prep
All-stainless body – Seamless, rust-resistant, and dishwasher-safe
Lightweight and well-balanced – Easy to control, perfect for quick tasks
Excellent second knife – A compact complement to full-sized chef’s knives
Whether you’re slicing apples, chopping ginger, or preparing garnishes, this petty knife is the small blade that does it all. Its compact size makes it ideal for kitchens with limited space and users who want precision without the bulk. With increasing popularity among home cooks and professionals alike, it’s a trusted choice for anyone who appreciates efficiency and craftsmanship.
Wash with mild detergent after use and dry with a soft cloth. Dishwasher-safe. Store in a cool, dry place. For best performance, sharpen the blade every few months.
Artisan & Craft
Made by Towa in Seki City, Gifu Prefecture, Japan
Note
Every piece crafted by our artisans tells a unique story.
Subtle marks, slight irregularities in shape, variations in glaze color and texture—these natural differences give each creation its own soul.
Over time, as you use your pieces, their character deepens, becoming part of your daily life and memories.
In Gifu Prefecture, the city of Seki has been Japan’s blade-forging capital for over 800 years, earning a reputation as the “City of Blades.”
Its legacy began in the Kamakura period, when master swordsmiths—seeking the ideal conditions for forging—settled in Seki for its pure river water, rich charcoal, and fine iron sand.
These artisans developed a unique forging technique known for producing swords that were both incredibly sharp and exceptionally durable, prized by samurai across Japan.
Today, Seki’s blacksmiths uphold this tradition, seamlessly blending centuries-old methods with modern metallurgy to craft kitchen knives of unmatched precision and elegance, trusted by chefs and collectors around the world.
Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
FAQs
All you need to know about Japanese Knives.
What makes Japanese knives different from Western knives?
Japanese knives typically feature harder steel, thinner and sharper blades, and lighter handles compared to Western knives. These characteristics allow for precision cutting, especially suited for detailed culinary tasks, but require careful maintenance to preserve sharpness and avoid damage.
How should I maintain and sharpen a Japanese knife?
Regularly hand-wash and dry your knife immediately after use to prevent rust and corrosion. Sharpen using a whetstone designed specifically for Japanese knives, maintaining a consistent angle (usually around 15 degrees). Avoid dishwashers and harsh cleaning methods to preserve blade integrity.
Can Japanese knives be used for any type of food preparation?
While versatile, certain Japanese knives are specialized: Gyuto (chef’s knife) handles most ingredients, Santoku excels in chopping vegetables and meats, while Yanagiba is specifically suited for slicing sashimi and seafood. Selecting the right knife enhances performance and preserves blade condition.
Why are Japanese knives often more expensive?
Japanese knives are handcrafted, employing traditional methods and premium high-carbon steel, which contributes to their exceptional sharpness, durability, and aesthetics. This artisanal craftsmanship and the high-quality materials used typically result in higher pricing compared to mass-produced knives.
Are Japanese knives suitable for beginners?
Yes, beginners can effectively use Japanese knives, but it’s essential to start with user-friendly styles like Santoku or Gyuto, known for balanced handling and versatility. Proper care, handling, and regular sharpening practices will ensure a positive experience, even for novices.
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