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 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)
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.
The blade is super in its distinctness. The hand-hammered finish is very nice. The thickness is a little thicker than other "slicers", but this gives the knives a robust and original expression. The blade is very finely ground and I can keep it sharp more easily than, for example, the knives from Aogami Super, which I also own. Very nice I find the combination with a "western" but still not so bulky handle. But exactly here it can come to problems. The handles are not always well-fitting processed and sometimes have a gap at the base. I was lucky with the Petty here. With a Bunka from the same series unfortunately not.
This is yfar the betst knife I've ever purchased. The cutting prformance is outstanding. If you are new to carbon steel, this is hilyly recommonded. it will gives you a unique cutting experience.
Beautiful knife, and a great value for a traditionally forged blade. I've tried a few of the modern super steels, and think they're great outside the kitchen, but there's nothing that gets as sharp and clean as white and blue steels, even if it requires more frequent touch ups (not even the case with some of the blue steel). This is a solid knife, more like what a professional would actually use, just like in woodworking and carpentry, the pros use simple, well made tools, which I know from experience and training with Japanese carpenters. Fancy is fine, but it adds nothing to the effectiveness. Simple is best! This is a fantastic knife, as are the other JCK offerings!
Excellent fit and finish and very sharp out of the box. Holds an edge very well and easy to sharpen. I was so impressed with this knife that I bought two more for my daughter’s. Highly recommend.
This is my second knife from JapaneseChefsKnife.Com and I'm happy again with stunning sharpness and quality of this knife. I will continue to gather collection of different japanese knifes and recommend same to all!