Kikuichi Carbon Steel Series Petty Knife

A petty knife is essentially a small utility knife, perfect for tasks that require more precision than a chef's knife can offer. It is ideal for peeling, trimming, mincing herbs, and delicate prep work like hulling strawberries or deveining shrimp.

Carbon steel is reactive, meaning it will develop a patina over time and can rust if left wet. To keep it in top condition, simply wipe the blade dry immediately after every use and avoid leaving it in the sink or dishwasher.

Quite the opposite. SK-4 carbon steel is prized for its fine grain structure, which makes it much easier to sharpen than most stainless steel alloys. You can achieve a razor-sharp edge with minimal effort using standard whetstones.

This knife is exceptionally lightweight and agile. Its design is intended to reduce hand fatigue, making it highly responsive for detailed, repetitive tasks where control and maneuverability are more important than brute force.

Yes, carbon steel blades will naturally develop a patina—a dark, grayish-blue discoloration—over time. This is a normal chemical reaction to acidic foods and moisture, and it actually helps protect the steel from further corrosion.