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Teruyasu Fujiwara Maboroshi Petty 130mm

$517.00 NZD $439.00 NZD
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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Petty

Blade Material

White 1 Core, Stainless Clad

Handle Material

Western Pakkawood

Bevel

Double bevel

Maintenance Level

Medium

Edge Length

132mm

Overall Length

245mm

Spine Thickness

2.4mm/2.2mm

Blade Height

33mm

HRC

~64

An In depth look

Blade Type

The Petty is your smaller knife for delicate work. Think mincing garlic, trimming up chicken thighs or meats, skinning fruit, and just about anything else the Bunka or Gyuto is too large for. It's an essential part of your knife range and we use ours almost daily.

Steel Type

Japanese White Steel #1, the purest form in the "Shirogami" (White Paper Steel) series, is highly regarded for its exceptional sharpness and ease of sharpening. With a slightly higher carbon content than White Steel #2, it delivers superior edge retention, but like White 2 cannot be left wet for even short periods of time, otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

Introducing

Teruyasu Fujiwara

Fujiwara knives are handmade by one of Japan's most revered bladesmithing families, whose forge traces its roots back more than 140 years to the 1880s. The current master, Teruyasu Fujiwara IV, works from Tokyo as the fourth generation of his line, applying the same forging principles his ancestors once used to craft the katana.

Each blade is built around san mai construction — a three-layer lamination in which softer outer steel shields a hard, high-performing core. It's a method rooted in traditional sword-making that has since become a hallmark of fine Japanese kitchen knives.

The result is a knife engineered for what matters most at the board: a keen, long-lasting edge, effortless sharpening, and a clean, precise cut that you feel with every slice.

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