Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets, yielding extremely sharp knives which outperform many that cost considerably more.
These knives are quite thin, very high performing but some care is required to prevent chipping. Often the grind is not perfect out of box but they have a lot of sharpness potential.
- Teruyasu Fujiwara Japanese Knife
- Maboroshi Series
- 130mm Petty Knife
- Shirogami (White) #1, Soft Stainless Clad
- Japanese Style WA Handle:
- Magnolia Wood
- Buffalo Ferrule
- Handcrafted in Japan
- Edge Length: 131mm | Overall Length: 260mm | Blade Height: 31mm | Weight: 70g
- Blade Thickness: (A) 2.6 (B) 2.0 (C) 0.6
* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent surface rust
* As our knives are hand-made (with natural materials like timber), small variation to size and colour may occur.
Japanese Kitchen Knife | Petty & Paring Knives
Petty knives are narrow but can range quite widely in length, from smaller profiles that can be used as paring knives, through to longer models that verge on Sujihiki (Japanese slicing knives). Whatever size you choose, the petty knife is extremely useful in the kitchen, the perfect partner to your Gyuto.