Japanese Petty Knives | Japanese Knife Manufacturer TERUYASU FUJIWARA

Great knife!

Easy to sharpen, holds it's edge great!
Cheers!

Couteaux exceptionnels, mon meilleur investissement en cuisine.

This is the most indispensable knife in my collection. I use it for just about any kind of task.

I purchased the 150mm Nashiji Paring knife for my wife to use daily in her dinner preparation. Both she and I love the feel and balance of this knife. It came very sharp and held the edge a very long time. I find the steel to be easy to sharpen and a few strokes on a leather strop after use keeps the edge in perfect shape. I bought this knife after purchasing my 240mm Nashiji Gyuto last year that also is a work of art and a real workhorse in the kitchen. The knife arrived in perfect condition and was beautifully packaged with care instruction and micro fiber towel. I highly recommend this knife.

An amazing knife by an amazing knife maker, sharp, balanced, beautiful, a work of art!

I bought the 150mm, great handmade blade, at a great price. Basic western handle, If you want a nicer one mabroishi no meito range offers that upgrade. Will order again.

I use this knife more often than I expected. It is easy to keep sharp, and the size is perfect for small jobs.

I purchased this 150 mm petty almost a year ago as an inexpensive way to experience handmade knives. All my previous knives were french, japanese, and german production.

I reach for it whenever my larger knives feel too cumbersome or my cutting board is crowded. It can easily handle anything up to large potatoes and onions, and is perfect for shallots, garlic, and other small tasks, including boneless meats.

The blade has a very pleasing rustic look, yet it is wonderfully ground and tapered for performance. Very thin at the edge, but with just enough body behind it to feel solid. The exposed carbon edge has become a grey-blue color that contrasts against the stainless in a very pleasing way. It sharpens easily, and stays sharp far longer than it should, especially if stropped occasionally. The initial edge was very sharp, but had areas of very small chipping, which I quickly fixed on a 4000 stone. No problems of any kind since.

The (western style) handle is a bit too rustic. The spine is below the level of the top of the handle enough to let food particles stick in, making cleaning more of a chore. It is also visually distracting. That said, the handle is made from surprisingly nice Indian Rosewood (I believe) and feels good in the hand. I was worried it felt too small at first, but in use it provides the knuckle clearance I need, and the easy cutting of the blade does not require a wood chopping grip.

Overall, this knife does everything it should, and is just a better handle away from full marks. Thinking about it now though, I've had almost a year to fix or replace the handle and haven't. I probably never will either (though it is worthy of something nicer). I'll probably buy another one too, because I haven't seen or used anything that worked so well for the price.

Paring knife nashiji 150mm with octagonal handle.write on the knife the

This is a beautiful knife, the rough forged pattern on one side looks to me like a river running along the edge of a forest. I was surprised how great this knife feels in the hand so balanced and so sharp. Practical handmade beauty.

In 2014 I bought the 120mm denka.out of the box it was extremely sharp.but after some time I decided it needed sharpening,but I was not skilled and used an adjustable angle guide which I used for all of my knives giving a v edge.I found that this was not good for this knife and after trying(for much too long)I had ground alot of steel away and became upset.so put the knife away realizing that I need to learn freehand sharpening.
I am still learning to sharpen but once I made a convex edge on the knife there was no more chipping of the edge. I was so happy and the denka is now one of my most used knives,and will even cut through pumpkin skin without rolling or chipping the edge.the little of the hard steel left has become stained but has never rusted.if only I had learned to sharpen earlier...So I would like to say thank you Mr Teruyasu for the craftsmanship and skills that goes into the making of these knives and I will still have many years of use from it
Regards David