The beautiful KAI Kaji 9 cm Petty is in size the mini version of the chef's knife because, like the chef's knife, the petty, or paring knife is quite versatile. 

The paring knife gets its name from its main function—removing or “paring” away things like peels or pits from fruits and vegetables. It is ideal for peeling, coring, trimming, decorating, and other detail work.

Its small size gives you complete control over the tip and edge of the blade.

The Kaji Petty - Paring Knife is quite simply a kitchen essential.

Petty knives are very similar to the common western paring or utility knives. While there is no hard rule about where a petty and paring knife diverge or what application each is most adept at, pettys are often considered ideal for small and delicate tasks on a cutting board while paring knives are better employed in hand.

Kaji is Japanese for „blacksmith“ and synonymous for the geniality of manufacturing ultimately sharp Samurai swords.
For centuries their perfected art of forging formed the basis for the world-wide recognition of the sword craftsmen of Seki; only the very best would be called Kaji. 

The KAI Kaji knife series sets new standards in the premium segment with its exceptional hardness of 64±1 HRC.
The stainless steel blade is made from a specially developed 32-layer Damascus steel and an extremely hard SG-2 core, resulting in a very sharp and long lasting blade.
The thin blades of knives made of SG2 steel can be sharpened to a 15° angle which makes an amazing sharp knife for the greatest performance that could be expected for a kitchen knife to deliver. 

The special feature of this series is the mirror-finished Damascus blade that turns each Kaji into a visual highlight. 

The riveted handle is of fine laminated Pakkawood that is comfortable to use by both left- and right-handers because of its symmetric form. It has a very dark colour, but still shows some of the veins in the wood, it has a beautiful shine and feels very smooth.
It is secured with two rivets to the blade, which runs all the way to the end of the knife. (full tang).
The handle is shorter than the usual ones and ends at an embossed end inox cap.
Proudly, Kai has struck their logo at the back of the knife. 

Kaji stands for the symbiosis of traditional craft, state-of-the-art technology and uncompromising elegance – a highlight for professional and ambitious hobby chefs.