Higuchi Petty 150mm – Ginsan (Silver #3) Japanese Utility Knife

Chosen by Sharp Knives Malta

Small in size. Essential in use.

A good Petty knife quickly becomes one of the hardest-working tools in the kitchen. Designed for the precise tasks that larger chef's knives struggle with, the Higuchi Petty 150mm offers exceptional control for trimming vegetables, peeling fruit, preparing herbs, portioning small proteins, and countless everyday jobs where accuracy matters most.

Handcrafted in Mino City, Gifu Prefecture, Japan, this knife combines traditional Japanese craftsmanship with one of Japan's most respected stainless steels, delivering the refined cutting performance enthusiasts expect without the maintenance demands of carbon steel.

Who This Knife Is For

Perfect for:

• Home cooks looking for a premium utility knife
• Professional chefs who need a precise secondary knife
• Fruit and vegetable preparation
• Trimming meat and poultry
• Garnishing and fine detail work
• Anyone who values precision and control

Why You'll Love It

Ginsan (Silver #3) Stainless Steel – Carbon Steel Performance, Stainless Convenience

At the heart of the blade lies Ginsan (Silver #3) stainless steel, hardened to approximately 63 HRC.

Ginsan is highly regarded because it delivers many of the cutting characteristics of traditional carbon steel while remaining fully stainless.

For the cook, that means:

• Extremely clean and precise cutting performance
• Excellent edge retention
• Easy sharpening on whetstones
• Strong resistance to corrosion
• Low-maintenance everyday performance

Many experienced knife enthusiasts consider Ginsan one of the finest stainless steels available for traditional Japanese kitchen knives.

Traditional San-Mai Construction

The hardened Ginsan core is protected by softer stainless outer layers using traditional San-Mai construction.

This layered structure:

• Reinforces the cutting core
• Improves blade durability
• Protects against corrosion
• Allows the blade to remain exceptionally thin and precise

The visible line along the blade is the hallmark of authentic Japanese San-Mai construction.

Tsuchime Hammered Finish

The upper portion of the blade features a traditional Tsuchime (hammered) finish.

These hammer marks create tiny air pockets between the blade and ingredients, helping food release more easily during slicing.

The result is:

• Reduced food sticking
• Smoother cutting
• More efficient preparation
• A distinctive handcrafted appearance

A traditional detail that offers both beauty and practical performance.

Octagonal Pakka Wood Handle

The knife is fitted with a traditional octagonal black Pakka wood handle, combining natural wood with resin for exceptional durability.

Benefits include:

• Excellent grip and blade control
• Comfortable balance during detailed work
• Moisture resistance
• Long-term dimensional stability
• Suitable for both left- and right-handed users

The octagonal shape naturally aligns the blade in the hand, giving excellent precision for delicate cutting tasks.

The Knife You'll Reach for Every Day

While a Gyuto handles larger preparation work, a Petty knife is often the blade used most frequently throughout the day.

Its compact 150mm blade excels at:

• Peeling fruit
• Trimming vegetables
• Preparing herbs
• Portioning small proteins
• Garnishing
• Precision slicing
• Everyday kitchen preparation

For many cooks, a Gyuto and a Petty form the perfect two-knife combination.

Specifications

Knife Type: Petty (Utility Knife)
Blade Length: 150mm
Steel: Ginsan (Silver #3) Stainless Steel
Hardness: Approximately 63 HRC
Construction: Stainless San-Mai Clad
Finish: Tsuchime (Hammered)
Handle: Octagonal Black Pakka Wood
Origin: Mino City, Gifu Prefecture, Japan

Care Instructions

• Hand wash only
• Dry thoroughly after use
• Avoid dishwashers
• Use on wooden or quality synthetic cutting boards
• Store in a knife guard, saya, or magnetic knife holder
• Sharpen when needed using quality Japanese whetstones

Although Ginsan is highly corrosion-resistant, proper care will help preserve both the edge and the finish for years to come.

Complete Your Knife Setup

Pair it with:

• Gyuto 210mm – The perfect companion for larger preparation tasks.
• Japanese Sharpening Stone (1000 / 3000 grit) – Maintain the razor-sharp edge with ease.
• Hasegawa Professional Cutting Board – A knife-friendly surface that protects your edge and extends the life of your knife.
• Leather Strop – Keep the edge performing at its absolute best between sharpening sessions.

Why We Chose This Knife

At Sharp Knives Malta, we often recommend a Petty knife as the second knife every cook should own after a Gyuto or Santoku.

The Higuchi Petty stands out because it combines premium Ginsan steel, excellent balance, refined Japanese craftsmanship, and effortless maintenance in one highly versatile knife. It's the kind of knife you'll reach for dozens of times during every cooking session.

Final Word

The Higuchi Petty 150mm proves that the smallest knife in the kitchen is often the one you'll use the most. Razor-sharp, beautifully balanced, and handcrafted in Japan, it delivers the precision and control that transform everyday preparation into effortless work.

Compact. Precise. Built for the details that matter.