Our Fu-Rin-Ka-zan Aogami Super Custom Damascus Series knives are forged by Master Yamamoto. Based in Takefu City, Fukui Prefecture, this talented and passionate forge smith was the apprentice of, and is the successor to, the legendarily experienced forge smith Master Azai.
Master Yamamoto's custom hammer forging process brings out the maximum potential of the premier-quality Japanese Aogami Super Carbon Steel blade core (HRc. 63-64), which is clad with a beautiful Damascus laminate that is made with alternating layers of Aogami Super steel and soft iron. Yamamoto’s trademark "Vortex Damascus" pattern it is clearly distinguishable from other Damascus patterns and it is also our favorite.
The high quality handles are made with Octagonal Walnut Wood and have a black pakkawood ferrule. The comfortable octagonal handle shape allows precise control and provides authentic Japanese styling.
A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.
Important Information about the blade spine thickness on Fu-Rn-Ka-Zan Aogami Super knives. Due to the hammer forging process used by Master Yamamoto, the section of spine nearest to the handle remains thicker than many other knives. However, he carefully hand tapers the blade section of the knives (From the spine down toward the cutting edge, and from the heel towards the tip) in order to produce the best possible cutting performance.
Important Information About The Care & Maintenance of Aogami Super Custom Damascus Knives
Fu-Rin-Ka-Zan Aogami Super Custom Damascus blades are made with Aogami Super steel and soft iron, which means that it is possible for the entire blade to discolor or rust if they are not properly cared for. Accordingly, we only really recommend them to carbon steel lovers and experienced users who demand knives that possess the extreme sharpness and edge retention of Japanese Hagane, and authentic Japanese style and ‘soul’.
Specification
Knife Model: Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series Wa Petty
Blade Material: Aogami Super Damascus
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Walnut Wood Handle with black pakkawood ferrule
Saya Included: No.
Wa Petty 120mm (4.7") |
Wa Petty 150mm (5.9") |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- *After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
