Petty knives are great for all the little things: Chopping shallots and garlic, mincing herbs and butchering small proteins. They function perfectly as a line knife as well as they're nimble, don't take up much space but can still accomplish a wide variety of tasks.
Forged by a group of blacksmiths working out of Sanjo City, Japan. Fujimoto Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. Made from burnt chestnut with a plastic ferrule we at the shop have no problem with the handle, it's what you give up to get such great value for you money however. This knife is slightly blade heavy.