How to Use a Petty (Paring) Knife - Japanese Kitchen Knife Skills
Petty knives are the ultimate utility tool for small jobs in the kitchen, and the perfect companion to a larger gyuto or santoku. Using a paring knife is simple enough, but former chef Mike has some handy tips for using petty, paring, and utility knives like a chef. Join him for this Japanese kitchen knife skills lesson!
Knives used in the video:
Haruyuki Goma 80mm Petty: [ Ссылка ]
Tojiro DP 70mm Bird's Beak Knife: [ Ссылка ]
Haruyuki Zanpa 235mm Petty: [ Ссылка ]
Masashi Kuroshu 150mm Petty: [ Ссылка ]
Masashi Shiroshu Ko-Bunka: [ Ссылка ]
Seki Kanetsugu 150mm Petty: [ Ссылка ]
Kamo Damascus 150mm Petty: [ Ссылка ]
For all of your knife, sharpening, and kitchen related needs, head to [ Ссылка ]
Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver.
Join our community:
▶ Instagram [ Ссылка ]
▶ Facebook: [ Ссылка ]
▶ Twitter: [ Ссылка ]
▶ Discord: [ Ссылка ]
Intro 0:00
80mm Petty in the Hand 0:31
135mm Petty on a Cutting Board 2:06
150mm Petty on a Board 3:31
Supreming Citrus 5:56
Trimming Meat with a Petty 8:22
Deboning Meat with a Petty 10:52
Which Petty is Right for You 13:42
