Musashi Petty White Steel #1 Knife

A Petty knife is essentially a small utility knife. At 135mm, this blade is perfect for delicate tasks like peeling fruit, trimming vegetables, or mincing herbs where a larger chef's knife would feel cumbersome.

Yes. Because White Steel #1 is a high-carbon steel, it is reactive and will rust if left wet or dirty. You must hand wash and dry the blade immediately after every use, and consider applying a light coat of food-safe oil if you are storing it for an extended period.

With a hardness of 63-65 HRC, this blade is exceptionally hard, which allows it to hold a razor-sharp edge much longer than standard stainless steel knives. However, this hardness also makes the edge more brittle, so you should avoid cutting through bone, frozen foods, or hard pits to prevent chipping.

No. The high-carbon steel blade will rust and the traditional magnolia wood handle can crack or warp in the high heat and moisture of a dishwasher. Always hand wash this knife with mild soap and dry it thoroughly.

White Steel #1 is a very pure, high-carbon steel favored by Japanese bladesmiths for its ability to achieve an incredibly fine, sharp edge. It is prized for its performance, though it requires more maintenance than stainless steel alternatives.