Fu-Rin-Ka-Zan Gingami No.3 Series FG3-1 Wa Petty 150mm (5.9 inch, Double Bevel Edge)
Our Japanese traditional-styleĀ Fu-Rin-Ka-ZanĀ knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:
- The level of craftsmanship offered by our special team of artisans:
- Because our team of craftsmen pay extra attention during the production of the knife, especially during āfit and finishingā, the knives have an excellent level of overall quality and are aesthetically beautiful.
- No compromises are made during the finishing and fitting of the blade and handle. Particular attention is paid to the spine, the finger choil / heel, and the gap between the blade tang and the handle (The āMachiā). This extra work is notĀ just important for the overall appearance of the knife; it also allows a more comfortable grip and provides a more secure handle.Ā As a result, these knives are perfect for customers who care about both the aesthetic appearanceĀ andĀ the functionality of their knives.
- We have a direct relationship with our team of top-ranking craftsmen in Sakai:
- This allows us to offer you the very highest quality knives at especially low prices.
- This allows us to offer you a wide range ofĀ traditional JapaneseĀ HonĀ Kasumi(āTrue Mistā, or āTrue Hazeā) style knives, in both Blue No. 2 high carbon steel andĀ GingamiĀ No. 3 stainless steel.
A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.
This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia woodĀ SayaĀ (āSheathā) -with black pakkawoodĀ sayaĀ pin- for safekeeping.
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.
Specification
Knife Model: JCK Original Fu-Rin-Ka-Zan Gingami No.3Ā WaĀ Petty
Blade Material: Ā Gingami No.3
Rockwell Hardness (HRc):Ā 62
Blade Grind and Edge Shape: DoubleĀ Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
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Wa Petty 150mm (5.9″) |
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About Left Handed Version
Ā This knife comes with 50/50 double bevel edge geometry for both right and left handed use.Ā Ā
Ā For your information, Japanese Kitchen knives are generally designed for right handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ 50/50Ā without problems.Ā Ā
Instructions & Maintenance
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 long time.Ā
Important
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.Ā
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for long time.
- After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
- We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
