Yamashin Petty

Shirogami #1, or White #1 steel, is a high-carbon steel prized for its ability to take an incredibly keen, razor-sharp edge. It is relatively easy to sharpen, making it a favorite among those who prefer to maintain their own blades.

Yes. Because it is made of high-carbon steel and clad in soft iron, the blade is reactive and will rust if left wet. You must hand wash and dry it immediately after every use, and you should expect the blade to develop a patina—a dark, protective layer—over time.

The taller profile provides extra knuckle clearance, which is a significant benefit for a petty knife. It allows you to use the knife comfortably on a cutting board for small tasks without your fingers hitting the surface.

No. This is a delicate, precision tool designed for peeling, trimming, and detail work. Using it on bone, frozen foods, or hard produce can easily chip or damage the fine edge.

A double bevel edge is ground on both sides of the blade, making it symmetrical. This makes the knife intuitive and easy to use for both right- and left-handed cooks, and it generally tracks straight when making precision cuts.

Absolutely not. The dishwasher's heat, moisture, and harsh detergents will ruin the high-carbon steel blade and damage the wooden handle. Always hand wash and dry this knife immediately.