Fujimoto Nashiji Petty 165mm

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.

Petty 165mm

This is the knife for smaller jobs that are done on a cutting board. Think slicing shallots, cutting herbs and boning smaller cuts of meat, fish or birds. Petty knives are making more appearances in professional kitchens lately. Think thin slices of garlic for a pasta dish or segmenting an orange. 


Carbon steel is great for knife making. Mostly it stays sharp longer than stainless, it’s easier to sharpen and cuts more smoothly….but it can rust. Rusting can be a bummer. 

Fujimoto knives are a great compromise. The Aogami #2 (#2 blue Steel) carbon steel core of the blade has been clad (or wrapped) in stainless steel. This type of construction is my fave way to make a knife. You get all of the cutting benefits of carbon steel, but with reduced maintenance. The only part of the blade that can tarnish is the very edge of the blade where the carbon steel is exposed.

Fujimoto knives are hand hammered in a factory setting by a group of blacksmiths in Sanjo city; a city famous for steel fabrication industry (knives, chisels, cutlery, cooking pots in fact almost anything made from steel). And they like sake here too. I love it. 

Just the facts:
Knife Shape: Petty
Blade Length: 165mm
Steel Type: #2 Aogami (Blue carbon) Steel clad with Stainless Steel
Rockwell Hardness: 61:63
Handle Shape: Oval
Handle Material: Burnt chestnut wood with plastic collar
Care for carbon steel stainless clad knives

  • To maintain the edge, we recommend the usage of a Ceramic Honing Rod. Which can be purchased at 50% off with any knife purchase.
  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • This knife is clad in stainless steel to protect against rust and has exposed carbon steel cutting edge, giving you the best of both worlds. The down side though, is the cutting edge can rust if left to stand for an extended period of time. Over time a patina will form protecting the knife.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist, cleave or prise the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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