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Teruyasu Fujiwara Maboroshi Petty 130 mm
| Blade Length | 131 mm |
| Total Length | 260 mm |
| Steel | Shirogami #1 |
| Handle | Magnolia |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 33 mm |
| Width at Spine | 2.46 mm |
| Weight | 66 grams |
| Bevel | Double |
Teruyasu Fujiwara
"I want to create amazing and inspirational knives that appeal to the hearts of the users." Well, Fujiwara-san, I think it's safe to say you have done just that!
"I want to create amazing and inspirational knives that appeal to the hearts of the users." Well, Fujiwara-san, I think it's safe to say you have done just that!
Fujiwara-san is a pioneer in what we would refer to as the New age of Japanese cutlery production and is credited with expanding the forge welding technique to stainless steels creating what we call now a stainless clad knife. This technique was originally only used to laminate Iron over a harder piece of carbon steel creating an Iron clad knife, this style is still used today and is still very popular but can be difficult to maintain. A stainless clad knife has all the benefits of stainless steel and carbon steel mixed into one awesome package.
The Knife
The Knife
Knives from the Maboroshi series are highly sought after by professional chefs and home cooks alike because of their amazing sharpness, edge retention and cutting feel. They have gorgeous tsuchime finish that give them a mysterious and rustic finish, just begging you to pick it up and cut with it. Another special and unique thing about the Maboroshi series is the notch in the choil which makes this knife beyond comfortable to hold especially when using a pinch grip.
The petty knife is the Japanese equivalent of a utility knife. They typically range in size from 90 mm (3.5 inches) to 150 mm (6 inches) and have a slender, easy-to-control, short blade. They are a perfect accompaniment to a Gyuto, Santoku, or Bunka, as they facilitate smaller tasks. Shorter versions are great for in-hand use. Longer versions are great for fine chopping and managing small ingredients on a cutting board. They also handle butchery tasks with ease.
Knife Care (Stainless Clad)
- Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion.
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Teruyasu Fujiwara Maboroshi Petty 130 mm
Teruyasu Fujiwara Maboroshi Petty 130 mm
| Blade Length | 131 mm |
| Total Length | 260 mm |
| Steel | Shirogami #1 |
| Handle | Magnolia |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 33 mm |
| Width at Spine | 2.46 mm |
| Weight | 66 grams |
| Bevel | Double |
Teruyasu Fujiwara
"I want to create amazing and inspirational knives that appeal to the hearts of the users." Well, Fujiwara-san, I think it's safe to say you have done just that!
"I want to create amazing and inspirational knives that appeal to the hearts of the users." Well, Fujiwara-san, I think it's safe to say you have done just that!
Fujiwara-san is a pioneer in what we would refer to as the New age of Japanese cutlery production and is credited with expanding the forge welding technique to stainless steels creating what we call now a stainless clad knife. This technique was originally only used to laminate Iron over a harder piece of carbon steel creating an Iron clad knife, this style is still used today and is still very popular but can be difficult to maintain. A stainless clad knife has all the benefits of stainless steel and carbon steel mixed into one awesome package.
The Knife
The Knife
Knives from the Maboroshi series are highly sought after by professional chefs and home cooks alike because of their amazing sharpness, edge retention and cutting feel. They have gorgeous tsuchime finish that give them a mysterious and rustic finish, just begging you to pick it up and cut with it. Another special and unique thing about the Maboroshi series is the notch in the choil which makes this knife beyond comfortable to hold especially when using a pinch grip.
The petty knife is the Japanese equivalent of a utility knife. They typically range in size from 90 mm (3.5 inches) to 150 mm (6 inches) and have a slender, easy-to-control, short blade. They are a perfect accompaniment to a Gyuto, Santoku, or Bunka, as they facilitate smaller tasks. Shorter versions are great for in-hand use. Longer versions are great for fine chopping and managing small ingredients on a cutting board. They also handle butchery tasks with ease.
Knife Care (Stainless Clad)
- Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion.
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
$77.88
Original: $222.52
-65%Teruyasu Fujiwara Maboroshi Petty 130 mm—
$222.52
$77.88Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | 131 mm |
| Total Length | 260 mm |
| Steel | Shirogami #1 |
| Handle | Magnolia |
| Ferrule | Buffalo Horn |
| Rockwell | 63-64 |
| Height Spine to heel | 33 mm |
| Width at Spine | 2.46 mm |
| Weight | 66 grams |
| Bevel | Double |
Teruyasu Fujiwara
"I want to create amazing and inspirational knives that appeal to the hearts of the users." Well, Fujiwara-san, I think it's safe to say you have done just that!
"I want to create amazing and inspirational knives that appeal to the hearts of the users." Well, Fujiwara-san, I think it's safe to say you have done just that!
Fujiwara-san is a pioneer in what we would refer to as the New age of Japanese cutlery production and is credited with expanding the forge welding technique to stainless steels creating what we call now a stainless clad knife. This technique was originally only used to laminate Iron over a harder piece of carbon steel creating an Iron clad knife, this style is still used today and is still very popular but can be difficult to maintain. A stainless clad knife has all the benefits of stainless steel and carbon steel mixed into one awesome package.
The Knife
The Knife
Knives from the Maboroshi series are highly sought after by professional chefs and home cooks alike because of their amazing sharpness, edge retention and cutting feel. They have gorgeous tsuchime finish that give them a mysterious and rustic finish, just begging you to pick it up and cut with it. Another special and unique thing about the Maboroshi series is the notch in the choil which makes this knife beyond comfortable to hold especially when using a pinch grip.
The petty knife is the Japanese equivalent of a utility knife. They typically range in size from 90 mm (3.5 inches) to 150 mm (6 inches) and have a slender, easy-to-control, short blade. They are a perfect accompaniment to a Gyuto, Santoku, or Bunka, as they facilitate smaller tasks. Shorter versions are great for in-hand use. Longer versions are great for fine chopping and managing small ingredients on a cutting board. They also handle butchery tasks with ease.
Knife Care (Stainless Clad)
- Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion.
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
