For Fine Work
Not all kitchen work calls for a large, heavy knife. Fine, precise work, such as trimming herbs, peeling garlic, carving garnishes or peeling and shaping fruit and vegetables, calls for a small knife with good control and a tip that can get into tight spots.
The petty knife (or utility knife) is the most popular in this category: compact, nimble and easy to manoeuvre. The paring knife is a little smaller and even more focused on detail work. The kawamuki and tourné knives are specialists for shaping and peeling.
A good small knife is more than a supplement. For many cooks it is the knife they hold most often. It is used for everything the chef's knife is too big for, and it is the one in your hand when the food is being made ready to serve.
In this collection you will find knives from petty and paring knives to the more specialised variants. We are happy to help you find the right one. Contact us or visit us in Torvehallerne in Copenhagen.
