The Fujiwara family have been making edged tools for 140 years. They started as sword producers but as demand decreased after WW2 they turned their attention to chef knives. Master Teruyasu Fujiwara is the fourth generation to work in this family run business. He is a pioneer of cladding carbon steel in stainless steel that is commonplace today. He also unusually does every part of the knife making process himself.

SHAPE: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein.

STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.

FINISH: Nashiji

HANDLE: Western handle in Pakkawood.

LENGTH: 270mm in length.

MAKER: Teruyasu Fujiwara - Japan

BEST FOR: A slightly familiar western feel but definitely Japanese sharpness

SAUNDERS SAYS: "I normally am a wa Handle kind of guy but the western is a goer for me. A fantastically weighted knife."

These knives are hand-forged so there may be slight variations in measurements and finishes.