Depending on what you're cutting, a knife can make a world of difference. You would not use a boning knife to cut a pear or a paring knife to cut a bone. This discrepancy is primarily due to each blade having its own differences.
Two particular knives in our collection, the santoku, and petty knife, have subtle differences that may not be observable to the naked eye. This article explains the characteristic distinctions that are harder to spot between these two cutlery tools.
After you finish reading, you will know the difference between our Dynasty series santoku and petty knife options. Let’s dive in.
First off, let's talk about the petty knife. It is made using the same techniques that samurais use to craft their deadly swords. The knife's blade core is covered with hard steel, plus two softer steel exteriors.
These layers give it ample support and protection from corrosion on top of making it easier to sharpen.
Thanks to our signature blend of high carbon steel and softer stainless steel, we have created a dangerously sharp kitchen knife that won’t rust anytime soon.
As for its dimensions, the knife has a 105 mm handle with an ergonomic design, which fits in your hand without causing fatigue. The blade itself is 127 mm long and will last you a lifetime as its premier design improves its longevity.
The width of the blade is only 27 mm, making it thinner than a butcher’s knife. It is 2 mm thick, giving you a sharp edge that will cut through almost anything.
Next is the santoku, which has many similarities with the petty knife. Like the petty knife, the santoku goes through the Japanese blade-making process. It has the same hardened steel core and two layers of softer steel.
Where it separates itself is the knife's dimensions and intentions. The santoku is much like a chef's knife, except it is lighter and smaller. The wood used to make its handle is smooth and engineered for efficient cutting.
The handle is 125 mm long, while the blade length measures 179 mm, allowing a firmer grip. The width of the blade is where it really separates itself from the petty knife, as that is a whopping 50 mm.
The main differences between these two knives are their uses and the blades’ length and width. The petty knife’s dimensions are much less than the santoku, making it easier to store and control.
Meanwhile, the santoku is bigger but uses light material that does not weigh it down when cutting. Speaking of cutting, you would use a santoku on large cutting jobs such as betraying an animal, like a chicken or turkey, peeling vegetables, or slicing cheese.
In contrast, the petty knife can do many of the same functions as the santoku, but you may face problems tackling bigger pieces of meat or cheese. The petty knife is excellent for cutting vegetables, filleting fish, or peeling potatoes.