Master Fujiwara is globally acclaimed for creating not only stunning knives but also incredibly high-performance knives. His work has a rustic fit and finish which, for those keen on wanting to learn how to polish a spine or choil, is even better given you'll end up with a high-performance knife and a new set of skills.

What makes the Maboroshi line from Fujiwara-san desirable? In our opinion, two things. First, Shirogami 1 (white steel no. 1) is amongst one of the favorite carbon steels for most knife enthusiasts for its ease of sharpening, but most importantly, how razor-sharp the steel feels in hand and on the cutting board. Second, the Maboroshi line hosts one of the more beautiful hand-hammered (tsuchime) patterns we've seen. Very deep craters make it obvious this is a hand-hammered product, and with stainless steel cladding, those details are sure to stay. Patina will only develop on the cutting edge.

A 150mm petty, also called in some parts of the world a sandwich knife, is the absolute ideal length for any work you need to do putting together a sandwich. Slice open your bread, cut your cherry tomatoes, cut your lettuce, cut your cured meat, you get the drift. If you had to have one petty in your kit, we believe 150mm is the way to go.

Type: Petty

Blade Length: 150mm

Steel Type: Shirogami #1 Stainless clad

Rockwell Hardness: ~65

Handle: Wa

Grind: 50/50

Blacksmith: Teruyasu Fujiwara

Cutlery Line: Maboroshi