Classic 4 1/2" Asian Utility Knife
A small blade that earns bench space fast.
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This is the knife you grab for the fussy stuff a chef’s knife is too big for and a paring knife is too small for. The 4 1/2 inch blade gives you a straight, narrow edge for peeling shallots, trimming silverskin, cutting citrus supremes, or breaking down herbs without the handle getting in your way. Full tang and a triple riveted handle keep the balance forward enough for control but stable enough for repetitive cuts over a long prep list. It’s not a showpiece. It’s a workhorse for the small, exact jobs that pile up during a shift, the ones that slow you down when you’re using the wrong tool.
Every station ends up with one of these tucked next to the cutting board because the tasks that need it never stop showing up: garnish work, small produce, cleaning up cuts other knives botch. It earns its spot by doing the unglamorous work well, cut after cut, shift after shift.
