We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Just $10 USD for US, Canada, Australia, Asian countries. US$15 for Europe and other Countries in the world

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 (5.3")
Total Length: 245mm (9.6")
Blade Thickness: 2.2mm (0.08")
Blade Width: 34mm (1.3")
Handle Length: 105mm (4.1")
Total Weight: 97g (3.4oz)

Petty 160mm (6.2")
Cutting edge length: 160mm (6.2")
Total Length: 270mm (10.6")
Blade Thickness: 2.2mm (0.08")
Blade Width: 36mm (1.4")
Handle Length: 105mm (4.1")
Total Weight: 107g (3.7oz)

  

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.
&nbps;
Customer Reviews
5.0 Based on 11 Reviews
Write a Review Ask a Question
  • Reviews
  • Questions

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
RD
10/06/2020
Ramon D.
United States United States
I recommend this product
Petty Giant

I absolutely love this knife. The size is perfect to take on small tasks but it is also a knife that punches above its' weight. It is really sharp and the Nashiji finish by Master Fujiwara is gorgeous. Pull cuts for peppers, mushrooms and onions are a delight with this shirogami beauty. I constantly reach for it and the patina on the hamon is beautiful. Gyutos are jealous.

VH
09/06/2020
Victor H.
Mexico Mexico
I recommend this product
Excellent handmade knife!!!

This is a small, but beautifully handcrafted knife. It is razor sharp just out of the box, the Nashiji finish is awesome, if you are looking to buy your first handmade japanese knife, this is perfect, excellent quality and affordable.

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 160mm, 2 Sizes) ReviewJapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 160mm, 2 Sizes) Review
CH
08/31/2020
Christopher H.
United States United States
I recommend this product
My wife loves it

I bought it as a gift for my wife. Neither of us are knife oficionados but both love to cook. It is the perfect sized petty for her. Very happy.

AF
08/14/2020
Alan F.
United States United States
I recommend this product
Nice for the $

I was looking for a larger petty with some heel height and had never tried FT’s steel so I had to give it a go. Fit ‘n’ finish is pretty good, there’s just a tiny gap in one of the scales which I might seal. The knife was 9/10 sharp POV and the grind was pretty even with a couple slight low spots on either side. The steel really is the main event, it’s the ****. A total novice sharpener could probably make this thing shaving sharp by rubbing it on a boulder. All in all, I like it a lot -I really like the bolsterless handle as an alternative to Wa handles- and I’ll be buying at least a gyuto from the same line.

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 160mm, 2 Sizes) Review
MC
08/11/2020
Mark C.
Canada Canada
I recommend this product
Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 160mm, 2 Sizes)

I primarily use petty knives for everyday food preparation. I own AUS10, carbon steel, and now white steel #1 in both sizes. These knives have a greater mass than my other petty knives, which I like, but the handle could have been slightly larger to offset the extra weight. The edge of course is extremely sharp and holds up well under use. Visually these knives are very attractive and the appearance improves as the patina builds on exposed white steel.

Facebook retargeting pixel

Related Items