This gyuto from the "Maboroshi no Meito" range is handcrafted by Mr. Teruyasu Fujiwara with Shirogami #1 steel core and clad in stainless steel. The blade is heat-treated to a high hardness of 64-65 HRC, which ensures excellent edge retention. The blade features Tsuchime (hand-hammered) pattern and Nashiji finish, and is fitted with a Western handle made of black pakkawood. Mr. Fujiwara insist in making these knives from ground up, and from start to finish, with a focus on superior heat-treatment and grinding. The finishes of these knives have a rough and rustic look, but the blade itself is simply exceptional. You'll be amazed how well and fast these blades cut.
- Origin (Made in): Tokyo, Japan
- Brand: Teruyasu Fujiwara
- Craftsman: Teruyasu Fujiwara
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Shirogami #1 (White #1)
- Jigane (Cladding): Stainless Steel
- Hardness: 64-65 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Tsuchime (Hammered)
- Blade Length: 180mm (7.1") / 195mm (7.7") / 210mm (8.3")
- Blade Height (at heel): 50mm / 50mm / 51mm
- Spine Thickness
- Above heel: 2.7mm / 2.6mm / 2.6mm
- Middle: 2.2mm / 2.3mm / 2.3mm
- Shape: Western-Shaped
- Material: Black Pakkawood
- Bolster: Stainless Steel
- Length: 121mm / 121mm / 121mm
- Overall Length: 308mm / 323mm / 339mm
- Weight: 180g (6.35oz) / 184g (6.49oz) / 186g (6.56oz)
- Engraved Mark: In Japanese Kanji "Teruyasu Fujiwara Made" (藤原照康 作)
About Teruyasu Fujiwara 藤原照康
Master Teruyasu Fujiwara is the fourth generation blacksmith of the Fujiwara family, with a history of sword-forging since 1870. After the Second World War, the production of swords was limited, so Mr. Fujiwara decided to adopt his traditional blade forging techniques from the early-Meiji era into making modern kitchen knives. It is Mr. Fujiwara’s motto to make practical and extremely durable knives that can last decades. His knives are, in his own words, "expected to be passed down from father to son, and mother to daughter".
Shirogami #1 (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.