Teruyasu Fujiwara Maboroshi Petty 130mm

The Petty is your smaller knife for delicate work. Think mincing garlic, trimming up chicken thighs or meats, skinning fruit, and just about anything else the Bunka or Gyuto is too large for. It's an essential part of your knife range and we use ours almost daily.

Japanese White Steel #1, the purest form in the "Shirogami" (White Paper Steel) series, is highly regarded for its exceptional sharpness and ease of sharpening. With a slightly higher carbon content than White Steel #2, it delivers superior edge retention, but like White 2 cannot be left wet for even short periods of time, otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.