Fujiwara Yasuhiko Ginsan Petty with Oak Handle 150mm / 5.9" Oak Handle

The Indispensable Bridge Between Your Chef's Knife and Paring Knife

Most kitchen prep falls into an awkward middle zone: trimming silverskin from a tenderloin, segmenting citrus, mincing shallots, or slicing garlic cloves. An 8-inch Gyuto feels too cumbersome for these precision cuts, while a 90 mm paring knife lacks the board clearance and blade length to work efficiently.

At 150 mm (5.9") along the cutting edge, the Fujiwara Yasuhiko Ginsan Petty is the knife you reach for when agility and board contact must meet. Weighing a nimble 97 grams, it operates as a natural extension of your hand for both on-the-board slicing and off-the-board in-hand peeling.

Ginsan vs. VG-10: Making the Right Choice

When choosing between Master Fujiwara’s Ginsan and VG-10 lines, the distinction comes down to sharpening characteristics:

• Choose Ginsan (Silver #3): If you prioritize razor sharpness and ease of maintenance on whetstones. Ginsan is engineered with a fine carbide grain structure virtually identical to pure high-carbon steel. It takes a toothier, keener edge and deburrs effortlessly, requiring only standard towel drying after use.
• Choose VG-10: If your primary concern is maximum baseline stain resistance and durability.

Refined Hand-Finishing: Relieved Spine & Choil

Unlike mass-stamped blades with sharp, abrasive factory edges, Master Fujiwara hand-eases the transition points of every blade.

The spine and choil (heel curve) are hand-beveled and polished. This prevents the hot spots, calluses, and friction that standard factory blades cause during extended prep sessions.

Substantial Japanese Octagonal Oak Handle

While many lightweight Japanese knives utilize undersized handles that cramp the fingers, this petty is mounted to a full-sized 130 mm x 25 mm octagonal Wa-handle carved from natural Japanese Oak. The dense oak provides a secure, tactile grip, shifting the knife's balance slightly back toward the heel for complete control during delicate tip work. The symmetrical eight-sided contour accommodates both right- and left-handed grips naturally.

Ginsan Steel: High-Carbon Bite with Stainless Ease

Forged with Ginsan (Silver #3) and heat-treated to 60–61 HRC, this knife gives you the cutting mechanics of traditional carbon steel without the threat of active rusting. It will not discolor acidic onions, react to citrus juice, or develop a brown patina. Care is straightforward: hand-wash with warm water, towel dry completely, and store.

The Craftsman: 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—Japan’s historic hardware capital—Fujiwara is the third-generation master of Fujiwara Kogatana Seisakusho, founded in 1927. Drawing on nearly a century of workshop heritage specializing in small, razor-sharp kogatana blades, Master Fujiwara individually shapes, hammer-forges, and heat-treats each knife using charcoal fires and sensory water-quenching.

(Learn more about Master Fujiwara’s hand-forging lineage on our Fujiwara Yasuhiko Craftsman Collection Page.)

Technical Specifications

What’s in the Box?

• Fujiwara Yasuhiko Presentation Box: Traditional Japanese presentation box stamped with maker calligraphy.
• Protective Blade Sleeve: Guard shielding the factory-honed cutting edge during transit and initial unboxing.

Authorized Dealer Direct

Hasu-Seizo is an authorized US partner direct-sourcing from Fujiwara Kogatana Seisakusho in Miki City, Japan. Every knife is individually inspected at our Seattle area warehouse to confirm spine straightness, bevel symmetry, and flush handle alignment before dispatch.

Sharpening & Care Guidelines

• Whetstone Sharpening: Ginsan steel sharpens with the clean feedback of pure carbon steel. Maintain the edge on medium-to-fine Japanese whetstones (#1000 to #6000 grit) followed by leather stropping.
• Daily Cleaning: Hand-wash with warm water and mild dish soap. Dry thoroughly with a clean towel immediately after use. Never clean in a dishwasher.
• Intended Use: Designed for soft produce, citrus, shallots, and boneless meat prep. Do not cut through bones, frozen foods, or hard shells; hacking hard targets will cause the thin edge to chip.

Frequently Asked Questions

Why should I choose Ginsan over VG-10?

Ginsan sharpens significantly faster and cleaner on Japanese whetstones, producing a toothy, carbon-like cutting apex. VG-10 is slightly more corrosion-resistant, but more prone to stubborn burrs during sharpening.

Is a 150 mm Petty knife useful if I already own a chef's knife?

Yes. A 150 mm Petty fills the gap between an 8-inch chef knife and a short parer, handling in-hand peeling and high-precision board trimming where a larger blade is clumsy.

What does the Dentō Kōgeishi certification mean?

Dentō Kōgeishi is an official designation granted by Japan's Ministry of Economy, Trade and Industry (METI) recognizing master artisans who have preserved traditional, hand-forged manufacturing techniques across decades of documented work.

Does this knife include a wooden saya sheath?

No. This knife ships in an authentic Fujiwara presentation box 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.