Teruyasu Fujiwara is a fourth-generation Japanese blacksmith from a long line of swordsmiths, celebrated for his high-quality, hand-forged kitchen knives that are considered some of the sharpest in the world. A pioneer in the industry, he is known for his innovation of using forge welding to laminate a carbon steel core with stainless steel, creating a durable, high-performance blade with easier maintenance than traditional carbon steel knives. His work combines traditional sword-making techniques with the goal of creating practical, durable kitchen tools meant to be passed down through generations.

The petty knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a petty ranges from 90mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.

The Line produced here called Maboroshi has a sandwich structure with stainless cladding and a core steel (shirogami (white paper) No.1), it contains a high carbon content and that makes the cutting edge very hard and sharp,  the raw materials are made by Hitachi Metals, Ltd.

Weight: 86g

Handle Material: Westen style (Yo) handle with black pakkawood

Handle Length: 105mm (4.13")

Blade Length: 89mm (3.5")

Blade Depth: 26mm

Thickness at spine: 1.8mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Shirogami 1 (White 1) with stainless cladding

Hardness (Rockwell scale): 64 - 65