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The martensitic stainless cutlery steel is frequently exposed to conditions where there were both wear and corrosion in the daily usage of kitchen cutlery. To understand the degradation mechanism of the cutlery steel under practical application environments, tribocorrosion tests were performed on 60Cr16MoMA martensitic stainless steel (MSS) in 3.5 wt% NaCl solution and pressed Shanghai Bok Choy (pSBC). The results revealed that compared with 3.5 wt% NaCl solution, the 60Cr16MoMA steel exhibited better tribocorrosion resistance in pSBC during sliding. Through analysis of cross-sectional wear track profiles, it was found that the 60Cr16MoMA steel had the least volume loss when tested in pSBC. High performance liquid chromatography-mass spectrometry results showed that flavonoids and ascorbic acid were present in pSBC, which may act as corrosion inhibitors and stabilize the passive film through physisorption or chemisorption. X-ray photoelectron spectrometer results further confirmed that the passive film formed in pSBC was more stable due to higher Fe2+/Fe3+ and Cr 2 O 3 /Cr(OH) 3 ratios. These findings further confirm the MSS are subjected to the hazards of wear, corrosion and tribocorrosion, and provide important empirical and theoretical support for evaluating cutlery steel volume loss in practical application environments in the future. • Tribocorrosion behavior of martensitic stainless cutlery steel was studied in actual food solution Shanghai Bok Choy. • Pitting potential in Shanghai Bok Choy is higher than 3.5 wt% NaCl. • 3.5 wt% NaCl lead to a higher volume loss than Shanghai Bok Choy. • 3.5% NaCl tests give more severe tribocorrosion attack than Shanghai Bok Choy. • Flavonoids and ascorbic acid in Shanghai Bok Choy stabilize the passive film on the steel surface. [ABSTRACT FROM AUTHOR]