Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Wa Petty ( 2 sizes, Wa Petty 150mm or Wa Petty 180mm, Single Bevel Edge)
Our Japanese traditional-style 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 appearance and 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 Gingami No. 3 stainless steel.
This knife has a cutting edge of Hitachi Blue No. 2 high carbon steel that has been forge welded with soft iron / steel for increased toughness and ease of re-sharpening. Blue Steel No.2 is a very reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the combination of cutting performance, edge retention and ease of re-sharpening that it offers.
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 Hon Kasumi SeriesĀ Wa Petty
Blade Material:Ā Blue Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
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Wa PettyĀ 150mm (5.9″) |
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Wa PettyĀ 180mm (7″) CuttingĀ edgeĀ length:Ā 170mm BladeĀ Thickness:Ā 2.8mm Blade Width: 29mm Total Weight: 95g |
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About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- 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, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
