Kikuichi GC Series Carbon Steel 4.7-inch (120mm) Petty

Petty is the Japanese term for a small utility knife, and Kikuichi uses it for this 4.7-inch (120mm) GC Series knife, which at this length does the work of a paring knife too. A standard 3-inch parer runs short on reach and leverage, and the 120mm blade adds both without giving up agility. It peels and segments citrus, trims green beans, hulls strawberries and cleans up a chicken breast, and the slim carbon blade takes a very fine edge for that detail work.

Wipe it dry after cutting fruit, since acid speeds the patina on carbon steel. It is a natural companion to a 210mm gyuto.


120mm or 150mm Petty?

The 5.9-inch (150mm) Petty adds length for slicing small proteins and working on the board.

SKU: AC12

Availability: In stock

$89.95
  • Details

    Specifications

    • Model: AC12
    • Series: GC Series Carbon Steel
    • Type: Petty (small utility and paring knife)
    • Blade length: 4.7 inches (120mm)
    • Steel: SK-4 carbon steel, single steel (not clad); not stainless
    • Hardness: 60 to 61 HRC, per Kikuichi
    • Edge: Double bevel, 50/50 symmetrical; suits left- and right-handed cooks
    • Handle: Western-style, Eco wood
    • Made in: Japan

    Kikuichi GC Series Carbon Steel Knives Compared

    KnifeTypeBladeBest for
    AC12Petty4.7 in. (120mm)Peeling, trimming, detail work
    AC15Petty5.9 in. (150mm)Small board work, trimming
    HKC15Honesuki5.9 in. (150mm)Breaking down poultry
    HC15Hankotsu5.9 in. (150mm)Boning larger cuts
    SC18Santoku7.1 in. (180mm)Push cuts, vegetables
    GC18Gyuto7.1 in. (180mm)Compact all-purpose
    GC21Gyuto8.25 in. (210mm)All-purpose
    GC24Gyuto9.4 in. (240mm)Volume prep
    GC27Gyuto10.6 in. (270mm)Professional volume prep
    SC24Sujihiki9.4 in. (240mm)Slicing meat and fish
    SC27Sujihiki10.6 in. (270mm)Long slices, large roasts

    Our Kitchen Knife Shapes guide explains how the gyuto, santoku, petty, honesuki and sujihiki differ.


    Carbon Steel Care

    Kikuichi notes that every carbon steel blade will patina through regular use and will rust if left wet, and that the patina is not a defect. Wipe the blade dry during prep, especially after cutting acidic or wet foods, wash it by hand and dry it at once. Before storing, apply a thin coat of Kikuichi Tsubaki Camellia Knife Oil. Never put the knife in a dishwasher.

    Additional Info

    Blade Length (Inches) 4.7 in.
    Blade Length (mm) 120 mm
    Blade Width (inches) 1
    Grind 50/50 Bevel
    Steel Type SK-4 Carbon
    Rockwell Hardness 60/61
    Stainless No
    Handle Material Pakkawood
    Spine Thickness (mm) 1.5
    Brand Kikuichi
    Country of Manufacture Japan
    SKU AC12
    Manufacturer's Part Number AC12
    Manufacturer's Suggested Retail Price No

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