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")
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)
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.
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.
Been looking for a stainless clad/white steel petty for a long time and this knife is incredible. I find myself reaching for it more and more everyday at work. Super easy to sharpen as well. Highly recommend this knife!
I will start off by saying that I am very happy with this knife. I have been looking for something in the 150-180 mm range for quite some time. I wanted something well made and having interesting design. This knife has both! It serves as my general use utility knife as I’m not needing something large but I still wanted clearance between the handle and cutting board for my knuckles. The handle is fit very well and very comfortable for my use. While the knife did arrive very sharp, I did have an issue with the knife arriving with a few good size chips in the edge. I contacted JCK directly and provided a few pictures. Koki Iwahara responded personally and helped take care of the issue quickly. After reviewing my options, I decided to keep the knife, sharpening out the chips myself. As this was my choice, I was issued a partial refund and a free Saya to help protect the edge in the future. All around, I am completely satisfied with this transaction and will try to buy all of my future kitchen knives from JCK. I’ll also be recommending this site to anyone who asks.
I bought this knife in the FRKZW1-1 Petty 135mm size. I wanted a petty with a taller blade for chopping. I think the dimensions of this knife make it fairly unique and adds more versatility to my knife set. It's a good quality knife. The blade has a nice aesthetic texture at the heel, and the edge has a darker pattern. For the price, I don't think it can be beat. My only minor nitpicks are that the wood handle has some sharper edges that don't make it the most comfortable. Also the handle only has 2 rivets which are probably a cost cutting decision; I don't think it has any material affect on the durability of the knife so it's only aesthetic.
I already had the 135mm FRKZ petty and I liked it so much I decided to buy the companion 160mm - I thought this size would be better for silverskin removal. This is my third FKRZ White No 1 series knife, I absolutely love them. Koki and his crew at JCK were on top of the order, kept me informed and I received the knife in two days! When I opened the box I found a small folded square of decorative paper. Inside the paper was an extra pin for the saya I ordered - Thanks guys! The photos show the 160mm petty, a family shot with the 135mm, 160mm and 180mm bunka and the extra in the box. This makes five knives I bought from JCK and it's been a great shopping experience every time.
I've waited a bit before writing a review and now I can confidently say that this is a fantastic knife in its own right and a fantastic value overall. Some say it is a good beginner's knife, but I must disagree. It is also for the experienced chef. I'm fortunate enough that I own some Hattori knives, high-end Kyocera ceramics or an exotic Saji hunting knife, but I actually wanted an easy to maintain, carbon steel knife for my daily routine, and this one hits the spot. As someone else said, you could sharpen this knife on a rock and it would cut like a scalpel. Just a warning: unlike German knives, Japanese ones don’t sport a bolster, which is a good thing, because I hate them as I use the heel to remove potatoes' eyes. And the heel on this particular blade is slightly bent towards the handle (look at the pics), which can be dangerous if you're not used to it. C'est un fantastique couteau.