With a blade that’s halfway between that of a chef’s knife and that of a paring knife, a petty knife or utility knife is the perfect blade for medium-size kitchen prep tasks. Which is best?
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Did I miss where all knives were identified? And then, which knives made the top 5? I have look through the video multiple times, and can't seem to find it.
I L O V E. Chicago knives with wooden handles. These are my favorite!!! 🔪🔪🔪🔪…. 🇵🇱🧸⛺️🛶🏳️🌈👩🍳🇺🇸
Tojiro also has a $25 vg10 petty made outta the same steel shun uses
I bought my Petty Knife from New West KnifeWorks. Lifetime guarantee and lifetime free sharpening. Absolutely beautiful American made knives. Made with American steel CPM S35VN. I love the size, and it complements my WÜSTHOF Classic Ikon block of knives.
Hahaha who the hell cuts shallots like that seems like a slow and dangerous technique
I just bought your Petty winner knife the Mac and the blade looks nice and sharp but OMG the handle is so small and skinny!…Smallest knife handle I have ever seen….really wimpy handle. I may send it back. Can barely grip it.
I really really wish you would do a review on the best knife block set. There is the nee Ninja Knife set I think even a KitchenAid one. Please do a review of full knife set with the blocks.
Very irresponsible work ethic concerning extra knife in work area on cutting board(1:46–1:51) A utility knife is not essential, it may be more comfortable to use for less experienced cooks. I personally use my Wusthof Classic 10"chefs knife for mostly everything with precise execution. An important consideration that was left out is the bevel on the blade. Single beveled blades perform differently than dual bevel blades, bevel angle also comes into play. Also anyone who doesn't hold and use knives for hundreds if not over a thousand hours a year holds no weight in my personal opinion.
I read it as pretty knife
Misono carbon steel petty for the chef boyZ 🤙
To-HEE-Ro? Lol this isn’t Spanish. Maybe learn to say the name of your recommended product correctly next time.
Il faudrait apprendre à vous servir d'un couteau, là, c'est nul et dangereux
I wish Lisa McManus had her own channel so I could click the bell and get every video when it's released. As it is right now, I'm always late to Lisa's videos. My life is not yet complete…
Tojiro is pronounced Toh-hee-roh? I don't think it's Spanish, ATK. Better double check on that.
Forged Wüsthof Knives. For me, I like the Classic Ikon line. Everyone saying otherwise is going into the Great Book of Grudges!
To gee ro, not To hee ro. Do some research!
glad to see tojiro getting some attention. They are my go-to knife brand for cheap knives. I have several of their large gyuto, a petty, a honeski.
.. what are your thoughts on the D3 Non-Stick by All-Clad?..
I don't have any "petty or utility" knives. But I do use a 7" Chef knife and a 7" Santoku for the same tasks.
Sharpness out of the box isn’t really a factor that should be considered, what it’s going to be used for, how sharp it gets, how easy it is to sharpen, edge retention, how easy it is to maintain, manoeuvrability, ease of handling, safety of grip, how comfortable it feels and longevity/ construction/quality are the criteria to assess any knife.
Wow…. your quality is so out of whack anymore. No mention of WHAT your friggin' test ended up showing for other blades. The final choice is such a non-starter that it begs the question… "How much did they pay to sponsor this piece?"… I won't believe that the three obvious front-runner blades in there didn't deserve a mention. I do think it's interesting as well that you're trying to pass off "Petty" as being a real term by just…. showing that it's already been a term and you're just running with it. 40 years of high-end cutlery experience… never heard THAT term before. Not that i'm the 100% encyclopedia… but I'd say that 1 time in 40 years won't stand up for a reasonable confidence interval. Sadly… ATK is no longer on my list. From the gadgets that you pass of as real tools to the cut-rate quality in skillets and appliances… it's time to move on. Hope you can get my attention when you decide that quality matters again.
Thank God Lisa is back with the equipment tests.
This is all well and good, but why didn't you tell us the names of the other three knives that you felt were just as good as the two identified?
They've finally discovered Tojiro? For the longest time they didn't include the brand in knife reviews despite the quality and value ….albeit they have increased in price quite a bit over the last 15 years
I have a Shun Classic Utility Knife (more a petty knife blade profile), which I received as a gift, that I basically never use. Partly because it has the Damascus-style steel which is just too pretty to dirty up with use. 🙂 I think this exact knife was one of the ones in your test lineup but you never mentioned it. Would have been interested to hear your thoughts on it.
While it was (and is) super-sharp, I find that its in-between length makes it neither here nor there, neither short enough for paring nor long enough for how I normally use a knife. Also its shallow blade height makes it difficult to use for chopping/slicing.
A 240mm Gyuto (Japanese Western-style chef's knife, so a relatively thin, hard steel blade with a curved edge for rocking) is my go-to knife for probably 95% of knife work. Its blade is thin and sharp enough to pinch-hit for a petty in most use cases, and its blade is thin enough that at almost 10 inches in blade length it is significantly lighter overall than a typical German-style (e.g. Henckels) 8" chef's knife, so it's easy to handle for delicate tasks. Also its bigger handle makes wielding it with force easier.
On the rare occasions when I need a different knife, I almost never reach for the Shun. Never really considered using it for boning though; I always thought that its super-thin blade and hard steel would make it likely to chip even if I wasn't trying to cut through bones.
I love my Mac petty!
Great tips for choosing a petty knife. Thank you!
It is petit knives just like petit crimes.
Which knives were in your top 5 ? I’m most curious about which Japanese knife was shown in your top 5. Any help would be appreciated
Zwilling Professional S is different than zwilling pro. How does professional s compare?
Tojiro is Japanese, not Spanish. it's not To-hee-ro
I find it's always useful to check the camel price history on their recommendations. Prices are always inflated after these videos…
i’m over this misono erasure, evaluate that ux-10 guys!
I like my $8 petty just fine thank you.
So a knifes a knife?
Almazan knives: https://www.youtube.com/c/BrandsReview/videos
How much did the manufacturer pay you to pick their product? Not very much a review more like an opinion. Totally biased paid review. Smh
I wish they would have listed them all and ranked them
I have the same Mac PKF-60 Pro Utility 6" that was your best buy pick. I saw chef Jacque Pepin use to slice chicken effortlessly. I was sold and been happy ever since.