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Teruyasu Fujiwara Denka Petty 120mm

$549.00 USD $467.00 USD
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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

House Blend Blue Super Core, Stainless Clad

Handle Material

Yo Western

Bevel

Double Bevel

Maintenance Level

High

Edge Length

125mm

Overall Length

244mm

Spine Thickness

2.3mm/2.1mm

Blade Height

31mm

Weight

113g

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 Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Care Information

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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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