Petty: Often called paring or utility knife, the petty knife is made for smaller cutting tasks. An indispensable tool in any knife kit, it excels at cutting herbs, slicing garlic, dicing shallots, peeling fruit & veg, and even boning certain cuts of meat or breaking down poultry. Petty knives can vary in size (75mm -210mm) and shape.
- Steel: Shirogami #2 (White Carbon)
- HRC: 62:63
- Length: 145mm
- Height at heel: 29mm
- Spine thickness above heel: 2.5mm
- Weight: 68g
- Handle: Wa-Octagonal Magnolia w/Buffalo Horn Collar
- Construction: Iron Clad San-Mai
- Edge/Bevel: 50/50
- Shape: Petty
- Knife line: Gokujyo
- Finish: Migaki
- Blacksmith: Yoshikazu Tanaka
- Maker: Sakai Kikumori
- Place of Origin: Sakai, Japan
Anyone who has used a carbon knife can testify that they are awesome. They are razor sharp, cut beautifully and generally look rad.
One characteristic of carbon steel knives is that they can rust if not cared for properly. To avoid rusting, please wipe the blade clean after use and dry thoroughly. Do not store a knife that isn't dry.
With time and proper care, your knife will develop what is called patina. The patina on your blade is a beneficial layer that actually protects against rusting.
If you do happen to notice a little rust forming, not to worry. Simply use a soft sponge or gentle scrubby (not steel wool) with warm soapy water to remove.