Kurosaki Petty Fujin SG2 150mm (5.9")
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Kurosaki Petty Fujin is another uniquely looking blade from under the hands of a talented blacksmith Yu Kurosaki. As with all Kurosaki knives, the fit and finish are simply superb, making this another impressive collector's item from the master blacksmith.
Fujin is the god of wind and one of the oldest Shinto gods in Japanese mythology. It is a most suitable name for the knife since the unique hammered patterns on the blade resemble the blowing of the wind. The knife is made from the popular powder steel SG2, heat-treated to 63 HRC. The bottom part of the blade has a matte migaki finish, which contrasts wonderfully with the dark, octagonal rosewood handle.
BLADE SHAPE
Petty is a small kitchen knife perfect for all those delicate tasks where a larger knife is deemed unwieldy. On and off the cutting board. It’s used for peeling, paring and decorating, coring apples, cutting out potato eyes, and similar tasks. This is a knife you should absolutely consider adding to your collection.Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades.
Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.
STEEL
SG2 steel is a powder steel, renowned for its hardness (63 HRC!) and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.
LAMINATION
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.
→ Read more on Blade Construction: Lamination.
BLADE GEOMETRY
The blade has a double bevel (symmetrical) blade (50/50) with a flat v-edge grind. It has a slight distal taper - at the tang, the blade is 2.3mm (0.09") thick and narrows towards the tip, where above the shinogi line it measures 1.8mm (0.07") in thickness. This gives the blade more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.
BLADE FINISH
The Kurosaki Fujin blade consists of a unique lined tsuchime (hammered) finish and matte migaki polish. The narrow and straight lines create a sense of motion, evoking the image of swirling winds. This distinctive texture not only enhances the visual charm of the blade but also reduces food sticking to it.
Fujin is the god of wind and one of the oldest Shinto gods in Japanese mythology. The unique hammered finish on the knife beautifully captures the essence of a windy storm, infusing it with an intriguing aesthetic and a touch of elemental power.
HANDLE
Kurosaki fitted his signature wooden handle on the Fujin. Made from beautiful dark rosewood with an octagonal shape, it fits the hands of both left- and right-handed users. Topped with a dark pakka wood ferrule.
About Yu Kurosaki:
Yu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.
Before opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.
☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!
Here's a short video of Kurosaki's workshop:
Blade shape: Petty
Steel type: SG2
Blade construction: San-mai / flat V-edge / migaki, tsuchime
Hardness (HRC scale): 61
Overall length: 275mm (10.8")
Blade length: 150mm (5.9")
Blade height: 30mm (1.2")
Spine thickness: 2.3mm (0.09") > 1.8mm (0.07")
Weight: 75g (2.6 oz)
Handle length: 115mm (4.5")
Handle type / wood: Japanese / Rosewood
Kanji on the blade:
Blacksmith: Yu Kurosaki
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
QUIZ
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
