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Towa Petty Knife – 4.7 inches (12 cm)
$129.00
1 review
Single knife • Special Stainless Steel • 4.7" • Made in Japan, Hand wash only
The Towa Petty Knife – 4.7 inches (12 cm) glides through fresh herbs, transforming dense clumps into clean, uniform slices. Its expertly forged blade, a product of Japanese craftsmanship, offers precision that cuts effortlessly, while the ergonomic handle ensures a steady grip for intricate tasks like peeling or mincing. Each confident movement delivers consistent results, making this knife an essential tool for detailed culinary work.
Why You'll Love It?
• Effortless slicing for everyday culinary creativity.
• Gripped with precision: 4.7 inches of control.
• Artisan-forged in Seki City, a legacy of blades.
• Perfectly sized for intricate prep tasks.
• Elevate your kitchen with Japan’s blade artistry.
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
The Towa Petty Knife – 4.7 inches (12 cm) with brim is a compact, high-performance knife designed for precise tasks like trimming herbs or slicing fruits and vegetables. Hand-finished in Seki City, Gifu Prefecture—a renowned hub of Japanese craftsmanship—this Japanese knife combines practical functionality with a sleek, elegant design, ensuring that it remains an essential tool for any home chef.
Forged from Special Stainless Steel, this blade delivers exceptional edge retention and razor-sharp performance. The thoughtful brim design at the handle provides an ergonomic grip for maximum control during use, enabling precise cutting motions. When cared for properly, this well-balanced knife stays sharp and reliable, allowing cooks to achieve consistent results effortlessly.
Experience the 4.72-inch (12 cm) blade, ideally proportioned for cutting fruits, vegetables, herbs, and artistic garnishes with accuracy. Its laminated black plywood handle is not only sleek and sturdy, but also moisture-resistant, providing added comfort and security with each stroke.
Compact and easy to maneuver, the Towa Petty Knife excels in kitchens where larger tools can feel unwieldy. Whether you’re mincing garlic or crafting delicate garnishes, this knife offers the refined touch of a master craftsman—perfect for anyone who appreciates quality in their culinary tools.
Wash after use with a mild detergent, dry thoroughly, and store in a dry place. Dishwasher-safe. To maintain optimal sharpness, resharpen 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.
This Katawa Petty Knife is fantastic—super sharp right out of the box and just the right size for daily tasks like cutting garlic, onions, and fruit. It’s light but sturdy, and the handle feels secure even with wet hands. You can tell it’s handcrafted with care. It’s quickly become the knife I reach for most. Highly recommend!
Thank you for sharing your experience! We're so glad to hear the Katawa Petty Knife is serving you well for your daily prep—it's exactly what we aim for with our handcrafted blades. Knowing it’s become a staple in your kitchen means a lot to us. Wishing you many more enjoyable moments cooking with it!
Warmest thanks,
My Japanese World Team
Seki 関 - The city of Blades
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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