Fujiwara Denka no Hoto

About Fujiwara Denka no Hoto

The knives of Teruyasu Fujiwara are real darlings of Knifewear. These blades of his are remarkable. The quality of the sharpness is nearly unparalleled and the edge retention blows my mind. People regularly gasp when they slice a tomato or potato with Fujiwara san's knives in the shop.

Mr. Fujiwara makes the complete knife from start to finish. For the blade, he uses a carbon blue steel called Chigusa-cou forged laminated between two layers of stainless steel. It seems he is doing something magical in the forging process. In simple terms these knives stay sharper for longer than any other blue carbon steel knives I've ever used. He definitely has a few secrets.

The Fujiwara family started as blade forgers over 130 years ago. First farm tools then swords. After WWII the production of swords was severely limited and the family turned to knives and scissors for production industries. Teruyasu Fujiwara the fourth turned to making kitchen knives as a way to re-gain some of the family's previous glory.

This series of knives are completely hand forged by a true master. The extremely hard carbon steel core is laminated between softer stainless steel. In my mind this is a great method of manufacturing kitchen knives. You get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) without most of the maintenance issues (possible rusting).

These knives are finished with a Western style pakka wood handle. Pakka wood is basically layers of rose or sandal wood bound with heaps of silicone. This type of handle is very rugged; I would say they are virtually indestructible. The handle is fixed to the tang with three rivets for strength and durability. Fujiwara knives feature a tapered tang for great balance.

Your Fujiwara san knife is in for a treat when it comes to the shop for re-sharpening. We use a series of naturally mined waterstones that make these knives sing. I find the results of using natural stones one these blades far superior the synthetic stones we use for stainless knives. We are such knife nerds.

Steel Type Chigusa-kou (Super blue carbon) Steel clad with Stainless Steel
Rockwell Hardness 65:66
Handle Material Pakka wood with welded bolster

Just the Facts