Yoshihiro Petty Utility Knife

White Steel #1 is prized for its extreme purity, allowing it to be sharpened to a razor-like edge that is difficult to achieve with standard stainless steels. With a hardness of 63 HRC, it holds that edge exceptionally well for delicate cutting tasks.

The stainless cladding provides significant rust resistance to the sides of the blade, but the high-carbon steel core remains exposed at the cutting edge. You should wipe the blade dry immediately after use to prevent oxidation.

No, this is a precision petty knife designed for delicate work like peeling, trimming, and slicing vegetables or boneless proteins. Using it on bones or frozen foods can chip the hard, brittle edge.

To keep the wood in top condition, avoid soaking the knife in water or putting it in the dishwasher. Periodically applying a food-safe mineral oil to the handle will help prevent it from drying out or cracking over time.

Yes, this knife features a double-edged blade, making it suitable for both right-handed and left-handed cooks.

Because this blade is hardened to 63 HRC, a standard honing steel may be too soft to effectively realign the edge. It is better to maintain the sharpness using a fine-grit whetstone.