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.
Sugimoto comes to us from Tokyo, Japan. Located in the infamous Tsukiji fish market, Sugimoto was one of the first Japanese knife makers to start making western style knives. They began producing western style knives right after WWII and have continued in their pursuit to bring their customers the best performing knives possible to this day.
The CM line from Sugimoto is made from a blend of Carbon and stainless steel so you get the edge retention of carbon and the ease a maintenance from the stainless. These knives are not completely stainless however and the user should be sure to wipe it down and keep it dry after use.