Motokyuuichi Petty 150 mm

The petty is the Japanese equivalent of the western style paring knife. They're usually a little longer and I could never go back after using one. The idea is all the on board work is done wit your gyuto or chef knife and everything in hand is done wit the petty. Not limited to capping strawberries, peeling, turning, or coring veggies, and smaller butchery tasks like chicken, small fish, or deboning a pork shoulder.

Knife Care (Iron Clad)

• This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
• Simply wipe the knife with a damp cloth immediately after use.
• Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
• Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.

• Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
• Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.