Masamoto Sohonten VG Series Petty 150 mm (VG6315)

A petty knife is a small Japanese utility knife, typically with a blade between 120mm and 180mm, designed for precision tasks like peeling, trimming, and slicing fruits and vegetables. You need one when your main chef’s knife feels too large for detail work, think deveining shrimp, cutting garnishes, or any in-hand peeling where a bigger blade gets in the way. Its slightly longer and slimmer profile than a Western paring knife gives you more control for intricate cuts without sacrificing the nimble feel you want for small jobs. If you regularly find yourself reaching for a smaller blade for finishing work, a petty fills that gap cleanly.

A petty is not a replacement for a gyuto or santoku. It lacks the blade length and belly for efficient chopping, rocking, or breaking down larger proteins. If your work is mostly bulk prep, like dicing onions or slicing roasts, a petty will feel slow and underpowered. It also won’t handle heavy tasks like splitting bones or prying, so treat it as a precision tool, not an all-rounder.

The petty’s role in a Japanese kitchen is as the smaller counterpart to the gyuto, built for tasks where a full-size blade is clumsy. At Knives and Stones, the petty category covers a range of steels including VG10, White#2, Swedish Steel, VG5, SG2, and MV, from makers like Sakai Takayuki, Masamoto Sohonten, Ryusen, Nigara, Hatsukokoro, and Sentan. Most are double-beveled, and the blade length runs from 120mm to 180mm, which is what gives it that balance of reach and precision. For more on how this fits into your knife kit, see the Knives and Stones Education Centre.

Petty knife lengths vary by maker: KAI's guide defines a petty (ペティナイフ) as a small knife with a narrow blade measuring 150 mm or under. Its table gives 90 to 150 mm, and it describes the shape as a smaller gyuto with a pointed tip.

We list petty knives from 70 mm to 165 mm, including lengths above the limit used in KAI's guide.

No. Masamoto Sohonten's own history page says Tsukiji Masamoto set up business independently in 1951. Its products and company organisation differ completely from the Sohonten house, and the MASAMOTO trademark is a registered trademark of Masamoto Sohonten, based in Azumabashi.

Both names carry Masamoto, so check which house made the knife: Masamoto Sohonten is the Azumabashi house in Tokyo, and Tsukiji Masamoto is a separate company.

The Masamoto Sohonten history page dates the start of the house to 1866, when the founder returned home and began making cooking knives in Osawa. It says the house was first in the Kanto region to manufacture and sell genuine tempered blade cooking knives in 1874, and it opened in present-day Azumabashi, Sumida-ku, Tokyo in 1890.

The MASAMOTO trademark, No. 20269, was registered in 1903. The history page lists six generations, from the founder Minosuke Matsuzawa to Masahiro Hirano.