Fujiwara Kanefusa FKS knife is upgraded version of their FKM knives. The blade is made of the same AUS-8 Molybdenum Vanadium stainless steel – A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.
Fujiwara FKS knife also features the same comfortable black pakkawood handle and stainless steel bolster, which provides good blade balance and a fine grip.
The unique feature of the FKS knives is the series of circular dimples that are ground in to thee blades. The dimples reduce the contact surface of the blade, which results in better cutting performance and help to prevent food from sticking to the blade. We also think that the dimples give the knife a more distinctive appearance than the FKM knives.
We recommend Fujiwara FKS knife to first-time buyers of Japanese knives because of the reliable quality and affordable price range. Fujiwara FKS knife has good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese knives.
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: Fujiwara FKS Series Petty
Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57 to 58
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
| Petty 150mm (5.9")|
Cutting edge length: 150mm
Total Length: 265mm
Blade Thickness: 1.8mm
Blade Width: 28mm
Handle Length: 110mm
Total Weight: 90g
Fujiwara Kanefusa craftsman is ready to make suitable edge geometry for left handed version by hand sharpening process at 10% extra of the regular price. Please allow 2 to 3 business days for left handed version to deliver.
For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
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 a long time.
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.
I hardly ever post reviews but am pleased to do so for this product. This is my first Japanese style knife and I was not sure what to expect. Shipping was fast, packaging excellent and the knife beautiful and feels good in the hand (there is a video review somewhere that suggests sanding one of the spots near the handle to increase comfort and I will probably do that at some time). The knife was very sharp out of the box and is a pleasure to use for fruits, onions, leeks, carrots, potatoes, etc. It allows me to dice everything more finely than I can with my other knives. My one wish is that there were specific instructions as to how to sharpen given that the edge of the blade is assymetrical. I will probably purchase a larger knife in this series.
I use fujiwara kanefusa gyuto for years, and getting another one of their products is just the right choice
I used this knife all day long beginning with thin apple and nectarine slices, tomatoes, avocados (shown in the picture), shitake mushrooms, and minced garlic, ginger, parsley, cilantro and chives. I didn't have to change knives as its thin blade allowed me to finely cut fruits and vegetables in less than 1/5" slices. This blade is thinner than the Deba, Gyuto, or Santoku and is perfect for fine and fragile cutting. Tom Kumashiro
Piacere di lavoro con questi coltelli!!
I bought one for myself and one for each of my daughters my daughters. This completed my set and I’ve been more than happy with the balance, quality, and durability.