| Shape | Petty |
|---|---|
| Blade Length | 150 mm |
| Steel Type | Shirogami #1 (White Carbon Steel) with Stainless Steel Cladding |
| Rockwell Hardness | 62-64 |
| Edge/Bevel | Double (50/50) |
| Handle | Western Handle - Black Pakkawood with welded bolster |
| Blacksmith | Teruyasu Fujiwara |
| Knife Line | Fujiwara Maboroshi |
| Made in | Tokyo, Japan |
About Teruyasu Fujiwara -
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
About the Fujiwara Maboroshi - Swordsmith Teruyasu Fujiwara IV has named these knives Maboroshi no Meito, “Visionary Sword Celebrated in Victory” — a bold claim, but one that is deserved. People regularly gasp when they slice a tomato or potato with Fujiwara-san’s knives in the shop. The knives of Teruyasu Fujiwara are real darlings of Knifewear. These blades of his are remarkable. The quality of the sharpness is nearly unparalleled and the edge retention blows my mind. Professional chefs generally hold a knife by pinching the blade with the thumb and forefinger. The unique finger notch cut from the choil makes this grip even easier and more comfortable. The kanji on the knife blade 藤原照康作 reads “Fujiwara Teruyasu Saku” (Made by Teruyasu Fujiwara).
