| Knife | Length | Best for | Downside |
|---|---|---|---|
| Petty | 120-150 mm | The second knife: fruit, garlic, small board work | Too small for cabbage-scale jobs |
| Paring | 80-100 mm | Pure in-hand peeling and trimming | Knuckles hit the board on board work |
| Fruit knife | 100-120 mm, often with sheath | Table fruit only | The petty already does this |
| Utility | 150-180 mm | Between petty and santoku | Usually redundant with both |
Do You Need a Petty (Paring) Knife?
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Yes, as the second knife — a 120-150 mm petty covers everything your santoku is too big for: fruit at the table, garlic, deveining shrimp, in-hand peeling. It's the pairing that makes a two-knife kitchen complete.