• Fujimoto Nashiji Petty 135mm knife with a slender, stainless-clad carbon-steel blade and dark wooden wa-handle, lies on a gray surface, showcasing its craftsmanship ideal for precise cutting tasks.
  • Fujimoto Nashiji Petty 135mm knife, featuring a single-bevel, grain-textured steel blade with stamped Japanese characters, and a dark wa-style wooden handle, ideal for precise cutting tasks on a board.
  • Close-up of the Fujimoto Nashiji Petty 135mm knife blade edge, showcasing its sharp carbon steel core and protective stainless steel layer, with a blurred handle foreground, ideal for precise cutting tasks.
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Fujimoto Nashiji Petty 135mm

Fujimoto Nashiji Petty 135mm

$152.00 CAD
$152.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Prêt à essayer l'acier carbone ? Cette gamme de couteaux pourrait être faite pour vous ! Un excellent choix si vous voulez faire l'expérience de l'affûtage et de la tenue de coupe de l'acier carbone sans trop de tracas !

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C'étaient les premières lames Fujimoto que nous avions en stock; à ce jour, elles demeurent parmi les préférées du personnel et des clients. Voici pourquoi : certaines lames japonaises sont fabriquées en acier au carbone, qui est extrêmement tranchant, mais peut rouiller, tandis que d'autres sont fabriquées en acier inoxydable, facile à entretenir, mais qui n'a pas tout à fait la même magie. Celles-ci sont le meilleur des deux mondes, fabriquées avec un noyau en acier au carbone super dur, protégé par une couche extérieure en acier inoxydable, de sorte que seul le bord nécessite un entretien! C'est une façon ingénieuse de fabriquer un couteau, et la finition « nashiji », inspirée de l'aspect et du toucher de la peau de poire asiatique, la rend exceptionnelle.

Les lames Fujimoto sont fabriquées par une équipe d'artisans experts, et chaque étape est réalisée à la main par un spécialiste dans son domaine pour créer un couteau cohérent, abordable et performant. Les couteaux Fujimoto sont dotés d'un manche japonais classique, appelé « manche wa », qui concentre la majeure partie du poids du couteau dans la lame.

À propos de la forme - C'est le couteau idéal pour les petites tâches effectuées sur une planche à découper. Parfait pour émincer les échalotes, couper les herbes et désosser les petites protéines. De plus, les couteaux Petty sont un outil indispensable pour ceux qui se sentent mal à l'aise de manipuler un grand couteau de chef.

 

Shape Petty
Maintenance Level
Blade Length 135 mm |
Blade Height 30,5 mm
Thickness 3,5 mm
Weight 83 g
Steel Type Aogami #2 (Blue Carbon Steel) avec Revêtement en Acier Inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Ovale Érable brûlé
Knife Line Fujimoto Nashiji
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japon

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: FUJN135PE

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.885135 / 5 from 148 reviews.

AI Generated Review Summary

The Fujimoto Nashiji Petty 135mm knife is highly praised for its sharp edge, excellent balance, and versatile use for smaller tasks. Its unique construction with a carbon steel core and stainless steel outer layer ensures durability and ease of maintenance. The knife's craftsmanship and feel in hand are also frequently highlighted by customers.

Summary topics

  • Edge Sharpness (8%): It was observed by customers that the edge of this knife is wonderfully sharp and holds the edge well.
  • Handle Comfort (8%): Customers raved about the handle, praising its smoothness, craftsmanship, and sharpness.
  • Knife Size (11%): It was reported by customers that the size of the knife is perfect and great for various tasks.
  • Craftsmanship Quality (5%): Customers loved the beautiful and good-looking craftsmanship of the knife, as well as its size and handling.
  • Versatility for Tasks (6%): Customers keep praising the versatility of this knife for smaller tasks like breaking up a chicken.

Review topics: ["size","quality","balance","price","craftsmanship","fit","staff","use","looks","value","weight","feels","plastic","wife","shape","knife","design","blade","addition","edge","handle","tasks","length","service","gift","steel","guy","works","petty","holds"].

Review highlights

  • "This is a good sharp knife and has very good looking quality craftsmanship." — Marie-claire G.
  • "They love the size, handling, and craftsmanship." — Nancy M.
  • "Just the right length for smaller delicate tasks all the way to being the right size to bone a chicken!" — Mike P.

Reviews

"Excellent craftsmanship Well balanced petty knife"

— thom (5/5)

Really handy knife

"The knife is really sharp, easy to use. Although needs proper care but overall really good. I am really happy with my purchase."

— Mission B. (5/5)

Love this smallish knife. I

"Love this smallish knife. I use it a lot for small quick jobs in the kitchen. I especially like it for garlic and shallots. Great help from the staff in picking this one out."

— Bruce E. (5/5)

My favourite knife

"Been using this knife for 2 months now and it quickly became my favourite and go-to knife. Its a bit thicker than a regular western knife but its just so sharp that it can still do some pretty fine work. I think it just adds to its rustic charm."

— Victor L. (5/5)

Perfect size for the smaller

"Perfect size for the smaller jobs. I love how it feels in my hand. Already have the chefs knife, so I know the quality is there. Also love how it’s finished. Highly recommend this knife."

— Glen E. (5/5)

Great Knife

"This is my second Fujimoto Nashiji and I find that I'm going to use this one all the time. Great size, very comfortable, even for those with larger hands. Would have been a 5-star, but the knife wasn't nearly as sharp as my other knives out of the box."

— Julian W. (4/5)

GREAT KNIFE!!

"Just got it. Exactely what I wanted. Super sharp, extremely light. It was recommended over more expensive ones. Perfect for me. Thanks guys."

— Brian P. (5/5)

Fantastic

"This knife feels so nice, it cuts beautifully. So useful."

— Steve (5/5)

Beautiful knife

"Cuts like a dream, looks beautiful, feels great in the hand."

— Dominique O. (5/5)

Petty good

"A great little addition to our collection. My wife especially likes its lightness making for deft functionality. The knife holds a keen edge well and is easy to hone. This knife has become a regular in the kitchen."

— Andre w. (5/5)

Q&A

Will this be back in-stock anytime soon...was just about to pull the trigger.
I don't have an eta on them unfortunately but we usually get some every 3-4 months
I bought one and it rusting What do i Need to do ?
Hey there! Rust can happen with carbon steel knives. If it's beginning to turn grey, blue, or black, that means your knife is developing patina. That's a type of oxidization I like to see happen, as it causes no real damage to the steel, and can help protect it against harmful rust. Just like a cast iron skillet! Rust, which is brown or orange, can cause issues. The best tool to fix this would be one of these guys... https://knifewear.mom/products/knifewear-rust-eraser-1?variant=22038261432368 A Rust Eraser, as advertised, erases rust! Get it nice and wet and use it gently. It doesn't take much force! High grit sandpapers can work as well, but you then run the risk of scratching up the knife!