Fujiwara Yasuhiko Aogami Super / Blue Super Steel Petty 150 mm / 5.9" Red Handle

Surgical Board Agility: Laser Precision for Detail Work

When standard chef knives feel oversized and paring knives lack the reach for board prep, the Fujiwara Yasuhiko Aogami Super Petty 150 mm steps in. Slicing shallots without crushing delicate layers, trimming silverskin from tenderloins, hulling fruit, or segmenting citrus often leads to bruised ingredients when using thick, wedging utility knives.

Forged to an ultra-slender 1 mm spine and weighing a featherlight 86 grams, this 150 mm Petty operates as a true "laser." It glides through fine ingredients on pure cutting geometry, offering effortless agility that reduces hand and wrist fatigue during detailed prep.

Aogami Super Core: 64–65 HRC Surgical Edge

At the center of the blade is Hitachi Aogami Super (Blue Super Steel), quenched and tempered to 64–65 HRC. Fortified with elevated carbon, tungsten, and molybdenum, Aogami Super takes an exceptionally keen apex and maintains its sharp cutting tooth significantly longer than conventional high-carbon or stainless steels.

Stainless Cladding (San Mai): Demystifying Carbon Steel Care

Many cooks avoid carbon steel due to worries about oxidation. This knife eliminates 95% of that concern through San Mai laminate construction:

• Protective Stainless Cladding: Rust-proof stainless steel envelops both sides of the blade. Only the exposed 2–3 mm cutting core along the sharpened edge is reactive carbon steel.
• The Beauty of Patina: With regular use, the exposed Aogami Super cutting edge will develop a natural, food-safe blue-gray patina that helps shield the steel against red rust.
• Simple 2-Step Care:
1. Wipe the blade dry with a clean kitchen towel between prep tasks (especially after cutting acidic citrus, shallots, or tomatoes).
2. Hand-wash with warm water and mild soap immediately after use, dry thoroughly, and store dry. Never use a dishwasher.

Functional Tsuchime (Hammered) Finish

The upper blade face is hammered with a textured Tsuchime pattern. These hand-forged dimples create micro-air pockets across the blade face, breaking surface vacuum so sticky shallot rings, garlic slices, and fruit segments fall away cleanly rather than riding up the blade.

The Artisan: Dentō Kōgeishi Yasuhiko Fujiwara

Every blade is hand-forged by Yasuhiko Fujiwara, an officially certified Dentō Kōgeishi (Master of Traditional Crafts) by Japan's Ministry of Economy, Trade and Industry (METI).

Operating out of Miki City, Hyogo Prefecture—a historic blacksmithing capital with over four centuries of metalworking heritage—Fujiwara is the third-generation leader of Fujiwara Kogatana Seisakusho, founded in 1927. Leveraging his workshop's historic roots in crafting traditional kogatana (delicate utility blades requiring exacting edge tolerances), Master Fujiwara personally shapes, hammer-forges, and heat-treats every blade using pine charcoal fires and sensory water-quenching methods.

Red Wood Ergonomic Western-Style Handle

Fitted to the blade is a contoured Western-style ergonomic handle crafted from dense, polished red wood. Built for cooks who prefer the familiar palm-filling comfort and balance of a Western grip over a traditional Wa-handle, this handle features sculpted finger contours that seat securely into the hand. It provides exceptional lateral stability during slicing and fatigue-free comfort during extended detail prep.

Technical Specifications

What’s in the Box?

• Fujiwara Yasuhiko Presentation Box: Japanese presentation packaging bearing maker calligraphy.
• Protective Blade Sleeve: Shields the 1 mm laser cutting edge during unboxing and transit.

Authorized Dealer Direct

Hasu-Seizo direct-sources authentic cutlery from Fujiwara Kogatana Seisakusho in Miki City, Japan. Before leaving our Seattle area warehouse, every knife undergoes individual quality inspection to confirm straightness along the 1 mm spine, bevel symmetry, and a flush handle seal.

Sharpening & Care Guidelines

• Whetstone Maintenance: Hardened to 64–65 HRC, Aogami Super responds with crisp feedback on Japanese whetstones. Maintain the apex using a medium whetstone (#1000 grit) and refine on a fine whetstone (#5000 to #8000 grit) followed by leather stropping.
• Cutting Technique: This knife is built for precision slicing, push-cutting, and delicate trimming. Avoid twisting or lateral torque against the board.
• Prohibited Uses: Do not cut bones, frozen food, hard fruit pits, or hard shells. Forcing the blade through hard targets will cause the thin edge to chip.

Frequently Asked Questions

Will the Fujiwara Yasuhiko Aogami Super Petty rust easily?

No. Because the blade features San Mai stainless steel cladding, 95% of the knife is completely rust-proof. Only the exposed 2–3 mm cutting core at the sharpened apex is reactive and requires wiping dry after use.

What tasks is a 150 mm Petty knife best suited for?

A 150 mm Petty excels at both in-hand and on-the-board detail prep, including trimming silverskin, slicing shallots and garlic, coring fruit, and portioning small boneless proteins where an 8-inch chef knife is too large.

What does the Dentō Kōgeishi certification signify?

Dentō Kōgeishi is an official title granted by the Japanese government (METI) recognizing master artisans who have proven decades of mastery in preserving traditional, handcrafted Japanese manufacturing techniques.

What is the benefit of the hammered Tsuchime finish on a Petty knife?

The hammered indentations introduce air pockets that break the surface vacuum between the blade and food, preventing wet, thin slices of garlic, cucumber, and shallots from sticking to the knife face.

Is a wooden saya sheath included with this knife?

No, a wooden saya is not included. The knife arrives inside a traditional Japanese presentation box fitted with a protective plastic edge sleeve.

Where does this knife ship from?

All inventory is inspected, packaged, and shipped directly from our warehouse located in the Seattle area.