Seki Magoroku Imayo Petty Knife 12cmThe Imayo petty knife is a cross between a paring knife and small utility. Great for tasks like mincing garlic and ginger, with a little extra length this petty knife is a helpful tool in the kitchen. It is ideal for rounded and thin skinned fruit and vegetables. The small size gives you complete control over the tip and edge of the blade. It can also be used for mincing garlic cloves or ginger. The tsuchime, or hammered finish, creates air pockets

A thin lightweight blade and a razor-sharp edge make every paring task a breeze

The kitchen classic

Typical use: Flattening whetstone surface after sharpening

The slanted blade peels smoothly from the start

the Shun Kagerou Santoku is light

Eventually

It’s the right knife whether you want to carve paper-thin or thick and juicy slices

With its straight blade

cutting several carrots at once instead of just one

The Shun Classic Santoku is a traditional Japanese styled

The Santoku is as easy to use as a chef's knife and is especially well suited to a down-and-forward cutting motion (push cut)

There's just enough belly curve to enable rocking cuts