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Fu-Rin-Ka-Zan


 

Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 160mm, 2 Sizes)

Availability: Normally ships the same day


 Some of our loyal, longtime customers may remember the first knife models produced for our "Fu-Rin-Ka-Zan" (風林火山) Brand, which were hammer forged and handmade by the Forge Smith Teruyasu Fujiwara in the year 2012. Since then, we have concentrated on expanding the selection of Japanese "Wa" style Traditional forged knives (和風打刃物) that are available in our Fu-Rin-Ka-Zan range. Today, we are glad to be reviving the Fu-Rin-Ka-Zan White Steel No.1 Knife Series with the introduction of some new models.

 To produce these 風林火山 White Steel No.1 Series 'revival knives', we have once again worked with Master Blacksmith Teruyasu Fujiwara, who is a Licensed Sword Smith based in Tokyo. For over 4 generations, the Fujiwara family has maintained their traditional blade smithing techniques and processes, such as the Hidukuri (火造り) hot forging technique. 4th generation smith, Teruyasu Fujiwara, has a strong passion for traditional knives and produces them with great confidence. His desire is to make heirloom-quality knives that can be passed down for generations, allowing many people to experience and enjoy their exceptional cutting performance and the soul of traditional Japanese craftsmanship.

 The blade’s core is made from a very pure Japanese Carbon steel called “White Steel No.1" (SHIROGAMI #1) and is hardened to HRc. 63. This core has been forge-welded (Tan-setsu) with outer layers of soft stainless steel that have a unique surface texture, called "NASHIJI" in Japanese ("Pear skin"). We have found there is a fairly big demand for Carbon steel blades, especially from professionals and serious users; Many of these customers prefer very pure "White Steel" blades over other carbon steels because it offers remarkable cutting performance and is easy to re-sharpen. Unlike the stamped, die-cut or laser-cut blades of machine-made production knives, these hand forged blades are shaped with a hot forging process called “Hidukuri. This technique utilizes repeated hammer blows to improve the micro-structure of the Hagane ("Edge steel"), by making it finer and tougher. This secret is why forged knives have better edge durability and sharpness than production knives. For ease of maintenance, the outer layers of soft Stainless Steel provide good rust resistance (Only the blade core is likely to discolor or rust) and also increased resistance to bending and breaking.

 The light-weight handle is made from water-resistant Black Pakka Wood and the blade Tang is Taper Ground. The handle is slimmer than most Western-style handles that have a metal bolster, but it still provides a fine grip and is well balanced.

 These knives clearly show Master Fujiwara’s long history and experience with traditional forging techniques and processes, yet we think they will also meet the needs and demands of contemporary users. We especially recommend these fine traditional forged knives to people who appreciate or need extra cutting performance and people who would like to own a knife that displays the soul of craftsmanship.

 Each knife is fully sharpened with whetstones by hand, now available and ready to perform your cutting tasks.

 A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.

Notice: Due to the hand forging process, the thickness of each blade will vary slightly. Compared with other knives, the portion of spine near the handle is relatively thick, but it consistently tapers towards the tip and provides great cutting performance.

Knife Model: Fu-Rin-Ka-Zan White Steel No.1 Series Petty

Blade Material: White Steel No.1 with Stainless Steel Cladding

Rockwell Hardness (HRc): 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Black Pakka Wood Handle

Saya Included: No.

 

Petty 135mm (5.3")
Cutting edge length: 136mm
Total Length: 245mm
Blade Thickness: 2.2mm
Blade Width: 34mm
Handle Length: 105mm
Total Weight: 97g

Petty 160mm (6.2")
Cutting edge length: 160mm
Total Length: 270mm
Blade Thickness: 2.2mm
Blade Width: 36mm
Handle Length: 105mm
Total Weight: 107g

  

Fu-Rin-Ka-Zan Aogami Super Kurouchi Series FAB-4 Wa Santoku 170mm (6.6 inch, Octagon Shaped Red-Sandal Wood Handle)

 

This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.

Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.

We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.

Important

The Carbon Steel blade core of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.

  • Please do not put the knife in a dishwashing machine for cleaning.
  • Please do not leave the knife in water or wet conditions for a long time.
  • After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in a dry place.
  • This knife is extremely sharp! Please use extreme care when handling and storing it.
  • Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
  • Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
  • When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
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Filter Reviews:
AG
02/08/2020
Andrew G.
New Zealand New Zealand
I recommend this product

Great knife at a very

Great knife at a very reasonable price. Koki was brilliant at keeping me up to date with progress.

HW
01/06/2020
HYUN W.
South Korea South Korea
I recommend this product

고퀄리티에 좋은가격

백1강 잘다루는 장인의 나이프입니다 가격이 저렴하게 나와서 싼가격에 좋은품질 느껴볼수 있습니다

JS
01/04/2020
jinchul s.
Australia Australia
I recommend this product

Great awesome knives

I hear about fujiwara he s knives really good but little bit exensive. It s good chance to get fujiwara knives as cheap price and this knife is good quilty.

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