Fuji Cutlery MV Color Petty Utility Knife Blue 120mm CR-0601BL

The Fuji Cutlery MV Color petty utility knife is part of a knife series built for professional food service kitchens that need to meet HACCP standards, with a long history of use in school lunch centers, bento box factories, and fried food specialists across Japan.

Its handle is made of non-slip elastomer resin and is offered in six colors, so a kitchen can assign a different color to each ingredient type to keep tools for different ingredients separate. The handle is joined to the blade by insert molding, fusing metal and resin into one piece with no seam, which keeps water from working into the joint the way it can with a riveted handle.

The blade is molybdenum vanadium stainless steel, chosen for its resistance to rust and chipping and for holding its edge through heavy use.

This petty knife has an overall length of about 230 mm (9.1 in) and a blade length of about 120 mm (4.7 in), and weighs about 50 g (1.8 oz / 0.11 lb).

Also available in:

• Fuji Cutlery MV Color Petty Utility Knife Blue 150mm CR-0602BL
• Fuji Cutlery MV Color Honesuki Boning Knife Blue 150mm CR-0603BL
• Fuji Cutlery MV Color Sujihiki Slicing Knife Blue 240mm CR-0604BL
• Fuji Cutlery MV Color Sujihiki Slicing Knife Blue 270mm CR-0605BL
• Fuji Cutlery MV Color Gyuto Chef's Knife Blue 180mm CR-0606BL
• Fuji Cutlery MV Color Gyuto Chef's Knife Blue 210mm CR-0607BL
• Fuji Cutlery MV Color Gyuto Chef's Knife Blue 240mm CR-0608BL
• Fuji Cutlery MV Color Gyuto Chef's Knife Blue 270mm CR-0609BL
• Fuji Cutlery MV Color Nakiri Vegetable Knife Blue 165mm CR-0610BL
• Fuji Cutlery MV Color Santoku Knife Blue 170mm CR-0611BL

Specifications

• Brand: Fuji Cutlery
• Model: CR-0601BL
• Material: Blade: molybdenum vanadium steel; Handle: thermoplastic elastomer resin (insert-molded)
• Dimensions: Overall length 230 mm (9.1 in); Blade length 120 mm (4.7 in)
• Weight: 50 g (1.8 oz / 0.11 lb)
• Color: Blue
• Country of Origin: Japan

Shipping

Ships within 7 days. We ship from Japan with tracking.