Massdrop x Apogee Takumi Paring/Petty Kitchen Knife

After the chef’s knife, the paring knife is arguably the most important in any good chef’s rotation. Short, nimble, and easy to control, it allows you to do anything from cutting fine herbs and peeling fruits and veggies to trimming meat and removing stems and cores. This paring knife is made just like the Massdrop x Apogee Takumi AUS-10 kiritsuke knife. With a 3.6-inch blade, it features the same premium AUS-10 blade steel for impressive edge retention. Constructed from grippy and heat-resistant G-10, the handle is comfy and stable. It’s fitted with a decorative mosaic pin made from glass, copper, and brass to emphasize the traditional aesthetic. Plus, if your knife does get dull, Apogee will sharpen it at no charge as part of its lifetime warranty. If you’re looking for something larger, check out the details on the petty knife below.

The petty knife gets its name from the French word “petite." Generally smaller than a chef’s knife and larger than a paring knife, it can do everything a paring knife can and then some. In addition, where a paring knife is primarily used in the hand (the petty can be, too), the petty knife is used more often for delicate tasks on a cutting board. This one—made the same way as the paring knife—features a 6-inch blade compared to a 3.6-inch blade. The petty’s extra length allows it to handle more robust work, like trimming and deboning meats and fish, and peeling thicker-skinned fruits and veggies.

If AUS-10 steel sounds familiar, that’s because its little brother AUS-8 is a common steel in modern pocket knives. Thanks to a higher carbon content, AUS-10 can be made harder (61 HRc on these knives), which results in better edge retention and less frequent sharpening. It’s also much less prone to chipping than VG-10, the most common steel in Japanese knives. Made with a total of 45 layers—including 22 layers of SUS420 and nickel silver on each side and a core of AUS-10—these knives are performance driven. Aesthetically they’re no slouch, either: The blades are stamped with a rippling wave pattern reminiscent of historical damascus steel. In addition to their visual appeal, the ripples help food slide off the blade. Of course, with beauties like these, you’ll need to wash them by hand with warm water and soap.

While paring and petty knives can be used on a cutting board to mince garlic, chop herbs, and trim poultry, they’re better suited to work done off the board. Thanks to the spear-point blade, they offer extra control when you’re not cutting in a straight line. This comes in especially handy when peeling, removing ribs and seeds, and making garnishes. You can also use them to devein shrimp, remove eyes from potatoes, supreme oranges, chiffonade herbs, and much more. Pick one up for yourself and you’ll discover many more ways to use it.