Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm

$139.00 AUD


Style: Kiritsuke/Petty Hybrid
Blade Length: 150mm
Weight: 89g
Bevel: Double Bevel
Spine Thickness @ Mid: 1.7m
Blade Material: Blue 2 Core w/Iron Clad
Handle Material: Burned Chestnut w/Plastic Ferrule
HRC: 61


Blade Type

The Kiritsuke knife, a symbol of expertise in Japanese cuisine, is traditionally used by executive chefs. This multi-purpose knife combines features of a slicer and a vegetable knife, with its angled tip and long blade. It excels in precise slicing, chopping, and julienning, making it a prestigious and versatile tool.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.



Made in a small factory in Kagoshima, Japan, Fukamizu knives represent excellent value for money whilst using traditional high-carbon Japanese steels. The company was founded in 1915 and carry on making kitchen knives to this day. At the lower end of the price range for handmade knives, the Fukamizu use walnut handles with plastic ferrules, with the grinds being a little thicker than usual. These knives are thus not as fragile as others, and some thinning would result in a knife that punches far above it's price point.

These knives are shipped with a protective lacquer, you may notice a light yellow/brown residue on the blade.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

Customer Reviews

Based on 8 reviews
George M.
This is next level!

This is my first real Japanese blade, and I will never go back to a beveled edge knife again. This is like a katana - it's well made, traditional in appearance, and cuts like a razor. I've never cut as finely as I have with this - if they made a 20cm version I would buy that too.

A Taste Of Tolga

A carbon BANGER ! favourite purchase from. CHEFS edge.

Jo Thompson

Gift for my son who is a chef, he said it is a great knife, very sharp, good size, slices effortlessly through food, would highly recommend

Jo Thompson

Gift for my son who is a chef, he said it is a great knife, very sharp, good size, slices effortlessly through food, would highly recommend

David Schulze

Knife is unreal especially considering the price!