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Fujimoto Nashiji Ajikiri Petty 105mm

Fujimoto Nashiji Ajikiri Petty 105mm

$154.00 AUD
$154.00 AUD
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TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Ready to try out carbon steel? This could be the knife line for you! A great choice when you want to experience the sharpness and edge retention of carbon steel without too much hassle!

These were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.

Fujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. 

About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

Shape Petty
Blade Length 105 mm |
Blade Height 36.2 mm
Thickness 3.5 mm / 1.6 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 80 g
Steel Type Aogami #2 (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Burned Maple -
Knife Line Fujimoto Nashiji
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: FUJN105DE

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
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Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the Fujimoto Nashiji Ajikiri Petty 105mm

  • Fujimoto Nashiji Ajikiri Petty 105mm

    Petty

    This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

  • Fujimoto Nashiji

    Fujimoto Nashiji

    Ready to try out carbon steel? This could be the knife line for you! A great choice when you want to experience the sharpness and edge retention of carbon steel without too much hassle!
    Explore the whole knife line  

  • Fujimoto - Knife Brand

    Fujimoto knives are the future of Japanese knife making, due to the efficiency and modern approach used by their makers. The knives are all created by master crafts-people in the city of Sanjo. Each individual in the line of production focuses on a specific skill that they have been mastering for years.

  •

    Tadafusa - Knife Brand

    Tadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts.

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Overall rating: 4.795699 / 5 from 93 reviews.

AI Generated Review Summary

The Fujimoto Nashiji Deba 105mm knife is highly regarded for its sharpness, ease of use, and high-quality blade. Customers appreciate its light weight, great looks, and comfortable feel in hand. The knife's handle is praised for its smoothness and versatility, making it a top choice for kitchen tasks.

Summary topics

  • Knife Sharpness (9%): It was noted by customers that the Fujimoto Deba is a sharp and easy to use knife.
  • Blade Quality (18%): A significant number of customers raved about the blade, praising its sharpness and high quality.
  • Knife Weight (8%): It was reported by customers that the weight of the knife is light and comfortable for long haul cleaning.
  • Knife Aesthetics (10%): It was observed by customers that the knife has a great look and is top-notch.
  • Knife Feel (8%): It was reported by customers that the knife feels great in the hand, making it a great kitchen knife.

Review topics: ["fit","quality","weight","handle","material","design","looks","feels","finish","staff","light","service","balance","craftsmanship","height","knife","blade","deba","addition","edge","cuts","rust","fish","keeps","knuckles","butcher","veggies","slices","spine","tasks"].

Review highlights

  • "Super light, looks and feels great, makes for a great kitchen knife." — Andre L.
  • "Versatile knife that can handle itself well with bigger veggies and poultry in a pinch." — James W.
  • "The look is beautiful and the blade is unbeatable." — Nadine M.

Reviews

Knife 3

"Needed a smaller knife, this fits the bill just perfect"

— Chris K. (5/5)

"A fantastic addition to our kitchen. This is “My Knife” type of tool. Super sharp!! Very balanced. I’m obsessed with this little beast."

— Wade (5/5)

Great little knife

"I purchased this knife as a gift for my wife at Christmas. It is now the go-to substitute for our old paring knives. I love being able to cut vegetables like broccoli and cauliflower off the main stems with this knife. Looking forward to navigating a chicken deboning with the knife in the near future"

— Joel S. (5/5)

Double-duty petty and deba

"This little knife works a treat for trout and salmon. It's got enough height for board work as a petty, too. In-hand paring, I find it too high for my hands. I sealed the very small semi-round gaps at the handle prior to use for fish. It's a beautiful little knife. The spine is relatively thick for its size. Perfect for fish and small game. It would he a bit wedgey for hard vegetable prep."

— Mike D. (4/5)

Solid ajikiri

"Need to follow through so the edge doesn't wander being really light on some larger veg or protiens. But for small chiffon , dice , mince is awesome !"

— Owen M. (5/5)

Petty, little deba

"Lovely sharp, small deba shaped blade. A little thicker than I imagined and this causes some drag and wedging of small pieces. The materials and build are fantastic."

— Michael C. (4/5)

Deba-table.

"Great little knife. The robust spine inspires confidence while the razor sharp blade renders the spine overkill but it yield a really nice feel."

— Marc S. (5/5)

My partner loves this knife!

"I bought this knife for my partner, he absolutely loves it. It handles very well, and its a great addition to our kitchen. I love the texture and design of the knife."

— Taylor E. (5/5)

Great knives

"I bought this knife as a smaller companion to a larger Fujimoto my wife got for me. They are both amazing knives. I now know why my friends have said that once you use Japanese knives you will never go back!"

— David H. (5/5)

Fantastic intro to Japanese knives

"I bought this as an intro to Japanese knives. I knew it would be better than my Zwilling pro pairing knife but this is way better. Would have given it 5 stars but shipping took 3 weeks, and even knifeware didn’t know when it would come in."

— Junhee L. (4/5)

Q&A

Hi there, why did they put a plastic collar on this beautiful knife? do you think that it will become a point of weakness of this knife in the future? I thought that most Deba are single bevel - could you confirm what is the style of blade on this knife? Thanks!
Hey there! They've chosen a handle with a plastic collar for this guy simply to keep costs really low - if you'd like one with a better handle, take a peek at the Fujimoto Hammer Tone instead. They're the same size and shape, but are made out of SLD semi stainless steel and have a lovely octagonal handle with walnut and Pakka wood! The shape is indeed a deba, but it's a little double beveled guy. It's only 105mm, so it's ideal for small fish, but I think it also makes an excellent little chopper as well!!
Can you order one with the Oval Magnolia Wood Handle? My other Fujimoto’s all have that type...
Hey there, we can arrange that for you in some cases! Can you send us a photo of the handle you have? - Ellie
How long is the blade? it says 105MM in the title, but it says 165mm in the description... thank you :)
hey there! Thats a mistake on our end! It is 105mm! I'll go fix that on the description!