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Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 150mm, 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 150mm (5.9")
Cutting edge length: 153mm (6")
Total Length: 263mm (10.3")
Blade Thickness: 2.2mm (0.08")
Blade Width: 35mm (1.4")
Handle Length: 105mm (4.1")
Total Weight: 105g (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.


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.
Customer Reviews
5.0 Based on 21 Reviews
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Filter Reviews:
New Zealand New Zealand
I recommend this product
Awesome Knifes

I bought both sizes a few months ago. The knives arrived quickly. They were extremely sharp when they came out of their boxes, I was able to shave my arm hair. I was apprehensive about the handle, it seemed of low quality but in real life it is simple, effective with a good grip. The blade is relatively thick compared to some knives like my Tojiro but the weight is well balanced. The blade quickly takes on a beautiful patina depending on the food cut. The cutting edge stays on for a long time and is easy to sharpen too. Just a small point the 160mm knife is actually this size but the 135mm I received in 145mm. I would have preferred the opposite, smaller, because the knives are a bit alike. So I use one for home and the other for commercial kitchen work. I highly recommend this knife and the company JCK !

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 150mm, 2 Sizes) Review
Claes R.
Sweden Sweden
I recommend this product
Petty 150

Love the height of this petty. Great knuckle clearance!

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 150mm, 2 Sizes) Review
Robert E.
United States United States
I recommend this product
Fu-Rin-Ka-Zan White Steel No.1 Series Petty Review

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!

Josh H.
United States United States
I recommend this product
Great Knife, Tons of Character, Great Company

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.

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 150mm, 2 Sizes) Review
A JapaneseChefsKnife.Com Customer
Colin R.
Germany Germany
I recommend this product
Great value

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.

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series Petty (135mm and 150mm, 2 Sizes) Review
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