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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 FGS-1 Wa Petty 150mm (5.9inch) (Single Bevel Edge)

Availability: Normally ships the same day


Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:

  1. The level of craftsmanship offered by our special team of artisans:
  • Because our team of craftsmen pay extra attention during the production of the knife, especially during ‘fit and finishing’, the knives have an excellent level of overall quality and are aesthetically beautiful.
  • No compromises are made during the finishing and fitting of the blade and handle. Particular attention is paid to the spine, the finger choil / heel, and the gap between the blade tang and the handle (The “Machi”). This extra work is not just important for the overall appearance of the knife; it also allows a more comfortable grip and provides a more secure handle. As a result, these knives are perfect for customers who care about both the aesthetic appearance and the functionality of their knives.
  1. We have a direct relationship with our team of top-ranking craftsmen in Sakai:
  • This allows us to offer you the very highest quality knives at especially low prices.
  • This allows us to offer you a wide range of traditional Japanese Hon Kasumi(“True Mist”, or “True Haze”) style knives, in both Blue No. 2 high carbon steel and Gingami No. 3 stainless steel.

A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.

Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.

This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.

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.

Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Wa Petty (Single Bevel Edge)

Blade Material:  Gingami No.3

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

 

Wa Petty 150mm (5.9")
Cutting edge length: 153mm
Total Length: 293mm
Blade Thickness: 2.8mm
Blade Width: 31mm
Handle Length: 126mm
Total Weight: 87g

 

Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 FGS-1 Wa Petty 150mm (5.9inch) (Single Bevel Edge)

 

 Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time. 

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition. 

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
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Customer Reviews
5.0 Based on 3 Reviews
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Filter Reviews:
KS
09/10/2019
Kurt S.
United States United States
I recommend this product
My go-to for single bevel

Looks great, holds a nice edge but sharpens in a snap; excellent fit and finish. This knife makes me smile every time that I use it.

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 FGS-1 Wa Petty 150mm (5.9inch) (Single Bevel Edge) Review
SG
08/27/2019
Stephen G.
Canada Canada
I recommend this product
Re-think how you use kitchen knives when using these.

Living in Canada and having no Japanese ancestry or connections whatsoever, the single bevel style of blade was totally unknown to me until I became interested in cooking later on and I began looking for good quality kitchen knives (I am not a "Chef"... far from it...). I have bought some excellent high-end German and Japanese knives (double-bevel) since then but then I , quite accidentally, came across a you-tube video showing the creation of a single-bevel kitchen knife by a Japanese artisan working with a forge, hammers, grinding wheels... This intrigued me as each knife was individual and hand-made. The austere yet simply elegant designs captured me. A plain, octagonal magnolia wood handle with a water buffalo horn ferrule, each in a hand made "saya" or sheath. This is as pleasing to the eye as to the hand. You do not "chop" with these knives (I am supposed to be reviewing the Wa Petty" knife but this applies to all of the types) . You "chop" with an axe. This knife (as with others of its kin) is fiendishly sharp and you do not push it through the food but rather you pull it. It will do the work and you will protect the blade as well. I now have quite a line-up of single bevel knives and I would not trade them for the world.

KS
02/07/2019
Kurt S.
Beautiful fit and finish

For times when a single bevel petty is best, this one is a gem.

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