Ryan Cavallo
Following in the footsteps of his great-grandfather, an ornamental blacksmith, Ryan Cavallo began making knives in his backyard at just 13 years old. His early experiments eventually led to an apprenticeship at Carter Cutlery in 2018, where he worked alongside bladesmiths, collectors, and chefs who helped him shape his understanding of what makes a great kitchen knife.
For his Signature line, Ryan takes a restrained approach to color and material, allowing the character of each knife’s materials and construction to take center stage. “My Western knives are more European, drawing from French chef knives and my family heritage, while my Japanese knives are a natural expression of my traditional training.”
Petty
Named for the French word petit, meaning small, a petty knife is short and slim with a fine tip designed for delicate, precise cutting tasks such as mincing, coring, and preparing garnishes.
Environment: Indoor
Uses: Trimming, Slicing, Garnishing
Best for: Soft Fruit, Herbs, Fish, Poultry
Overview
Process: Forged
Overall Length:
280 mm / 11.02 in
Weight:
Blade
Profile: Petty
Material: Carbon Steel
Steel Type: Apex Ultra
Cladding: Mild Steel
Length:
150 mm / 5.91 in
Height at Heel:
35 mm / 1.38 in
Handle
Construction: Wa
Material: Desert Ironwood
Bolster: Spalted Maple
Spacer:
Length:
115 mm / 4.53 in
Liner:
Every Special Edition is one of a kind. The knife in these photos is the knife you'll receive.
Visit our glossary to learn more about other materials we use.
San mai technique
Hand wash and dry
No dishwasher
Hand wash your knife with warm water and mild dish soap when cutting tasks are finished. Dry immediately after use.
Under no circumstances place your knife in a dishwasher or leave it soaking for extended periods in the sink.
Following our general care instructions will help preserve your knife’s longevity and performance. Visit our care guide for additional information.
Please Note: High-carbon and mild-carbon steel will discolor and darken over time, especially in the presence of acidic foods. It’s normal for a blackish/blue patina to form due to oxidation. Patina tells the story of the unique relationship between a knife and its user.
