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: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
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. This is the maboroshi range.
HANDLE: Wa magnolia wood handle with buffalo handle
LENGTH: 165mm blade length.
MAKER: Teruyasu Fujiwara - Japan
BEST FOR: A traditional style knife with classic finishes from a renown maker.
SAUNDERS SAYS: "Possibly the perfect santoku."
These knives are hand-forged so there may be slight variations in measurements and finishes.