• Fujiwara Maboroshi Nakiri 165mm from Teruyasu Fujiwara
  • Fujiwara Maboroshi Nakiri 165mm from Teruyasu Fujiwara
  • Fujiwara Maboroshi Nakiri 165mm from Teruyasu Fujiwara
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Fujiwara Maboroshi Nakiri 165mm

Fujiwara Maboroshi Nakiri 165mm

$477.00 CAD
$477.00 CAD
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À propos de Teruyasu Fujiwara -Fujiwara est l'un des noms les plus vénérés dans le monde des couteaux japonais. La famille Fujiwara a commencé comme forgerons en 1870, forgeant d'abord des outils agricoles, puis des épées. De nos jours, de nombreux forgerons fabriquent une lame avec un noyau en acier au carbone laminé avec une couche extérieure en acier inoxydable pour un couteau haute performance nécessitant moins d'entretien ; ce forgeron a été l'un des premiers à développer cette technique. En plus de laminer son propre acier, il pousse son acier à sa limite absolue de dureté. Cela crée une lame qui exige respect et soin, mais qui reste affûtée pendant une durée incroyablement longue.

Fujiwara-san sait que les chefs tiennent leurs couteaux par la lame en « prise pincée », il a donc créé une encoche emblématique à l'arrière du couteau pour que l'index ou le majeur puisse s'y reposer.

Le Maboroshi no Meito, qui se traduit par « Épée visionnaire célébrée dans la victoire », est fabriqué en acier Shirogami, et bien qu'il nécessite des soins pour éviter la rouille, il devient plus aiguisé que presque tout le reste.

Fujiwara est l'un des noms les plus vénérés dans le monde des couteaux japonais. La famille Fujiwara a commencé comme forgerons en 1870, forgeant d'abord des outils agricoles, puis des épées. De nos jours, de nombreux forgerons fabriquent une lame avec un noyau en acier au carbone laminé avec une couche extérieure en acier inoxydable pour un couteau haute performance nécessitant moins d'entretien ; ce forgeron a été l'un des premiers à développer cette technique. En plus de laminer son propre acier, il pousse son acier à sa limite absolue de dureté. Cela crée une lame qui exige respect et soin, mais qui reste affûtée pendant une durée incroyablement longue. 

Fujiwara-san sait que les chefs tiennent leurs couteaux par la lame en « prise pincée », il a donc créé une encoche emblématique à l'arrière du couteau pour que l'index ou le majeur puisse s'y reposer. 

À propos de la forme - Un Nakiri est un couteau à légumes. Sous-utilisé dans la cuisine occidentale, la lame plate du Nakiri est destinée à la coupe des légumes par poussée/traction. Étant donné que tout le tranchant plat du couteau touche la planche à découper en même temps, vous ne transformerez pas le légume en accordéon. Les légumes en accordéon restent connectés comme une poupée en papier après que vous ayez "fini" de les couper. Pour vraiment comprendre l'incroyable efficacité d'un Nakiri, nous vous recommandons de préparer une soupe à l'oignon la première nuit où vous utiliserez le couteau. La facilité de coupe vous époustouflera.


Shape Nakiri
Maintenance Level
Blade Length 165 mm |
Blade Height 52,3 mm
Thickness 2,7 mm
Weight 218 g
Steel Type Shirogami #1 (White Carbon Steel) avec habillage en acier inoxydable
Dureté Rockwell 64-65
Edge/Bevel Doublé (50/50)
Handle Anse de transport (côté ouest) - Pakkawood Mitre métallique
Knife Line Fujiwara Maboroshi
Blacksmith Teruyasu Fujiwara
Made in Tokyo, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: FUM165NA

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

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Overall rating: 4.852941 / 5 from 34 reviews.

AI Generated Review Summary

The Fujiwara Maboroshi Nakiri 165mm knife, crafted from Shirogami steel, is celebrated for its exceptional sharpness and edge retention. Chefs appreciate its ease of use and the iconic notch designed for a pinch-grip, making vegetable chopping effortless and efficient.

Summary topics

  • Edge Retention: 18%
  • Ease of Use: 18%

Review topics: ["weight","quality","looks","edge","finish","beauty","staff","use","knife","tool","blade","cooking","addition","choice","cuts"].

Review highlights

  • "it just stays sharp and to sharpen only takes minutes to bring back that crazy sharp original edge from the box." — Alex L.
  • "Such a great tool it would have saved me loads of money not buying cheep inferior knives" — Bev K.
  • "A beautiful edge and fantastic grip." — Tim L.

Reviews

Amazing product! If the naysayers

"Amazing product! If the naysayers are worrying you about F@f of fujiwara san work please forget what you might have read online!! The knife that i've received is really well done, beautiful finish, great W1 steel core and cladding, SHARP sharp edge and that finger notch does make the knife even more special!! First Fujiwara san product that i buy but definitely won't be the last!!! Denka line will be my next purchase FOR SURE!!! I recommend this product to anyone!"

— vincent p. (5/5)

The Cadillac of Nakiris.

"The finish on the primary bevel is smooth and just the right depth, the balance of the blade and the tang for the western handle is perfect, and the push/pull cutting results are effortless, with the edge durability holding its own through daily use. This is a very nice premium tool that demands to be used."

— Michael L. (5/5)

Fantastic, but be careful with that carbon edge

"A beautiful edge and fantastic grip. It's taken some time (and nicks) to get used to the brittleness of the blade, but it is such a beautiful tool and makes easy work precision cuts with veggies. As always, Knifewear service was above and beyond."

— Tim L. (5/5)

Excellent quality and performance. Love

"Excellent quality and performance. Love it."

— Charlene W. (5/5)

Absolute beast of a knife!

"Absolute beast of a knife! I use it pretty much non-stop at work and it holds an edge like no other, easily julienning ~24 bunches of green onions a week among all the other prep and still being laser sharp by the end of it"

— Michael P. (5/5)

Super good knife!

"Super good knife!"

— John Y. (5/5)

crazy sharp but terrible grind

"I had really high hopes for this but I am seriously disappointed. The edge is really sharp, and with a little honing made it crazy sharp.Push cut paper no problem. So sharp the blade cuts into my cutting board. The thing is, I purchased this Nakiri to push chop, not slice. My 50 dollar aus-8 cheap-o santoku cuts more effortlessly than this one. So I looked online for possible causes. As soon as I mentioned Teruyasu Fujiwara, or TF (the blacksmith), I got instant replies that while he has legendary heat treatment on his blades, he is known for terrible grinds. I took a choil shot to compare with other knives, and indeed, the conclusion was that the grind sucks. I would return the knife if could, but I put a tiny nick on the blade on the second day (white #1 does NOT like any sideways movement), but that's on me. So now I have to grind down a 420 dollar + tax knife to make it usable. It wont cut onions and mushrooms for Pete's sake, without me having to push harder. Like I said, my cheap santoku chops better (ok, that knife is a gem) Btw, I started grinding the knife to thin it, and this confirmed the poor factory grind. On one side, the only place metal was removed while laying the blade flat was directly behind the edge, confirming that there is too much metal there. The other side seemed fine, metal was removed uniformly across the blade."

— Chris (2/5)

Beautiful blade, and razor sharp,

"Beautiful blade, and razor sharp, the balance works perfectly in my hands, for some reason I still prefer a traditional handle which for me would make for a five out of five l"

— Kevin H. (4/5)

Great Choice.

"We are enjoying our Nakiri very much."

— Roger P. (5/5)

Deadly

"Deadly"

— Joshua S. (5/5)

Q&A

does the stainless cladding mean you don't have to treat this knife as you would a carbon steel knife?
It's a little less worry than having a knife where the whole blade is carbon steel but you still want to ensure that you are keeping that carbon cutting edge as dry as possible before storing it to make sure it doesn't rust.
I Have ordered this knife for my son, which blade guard goes with it? Thanks!
Hi there, no worries, this is the one you'll want: https://knifewear.com/products/knifewear-blade-guard-200mm - Let me know if you need anything else! - Ellie
Can't decide between this knife and the Masakage Koishi 165mm
Hey there, they are both great knives! I personally love the Koishi, as its a little deeper a blade and I prefer wa handles on a Nakiri. But if you like the western handle, Fujiwara's knives are hard to beat. Also, that finger notch is great, its really brings you close to the blade and gives you a lot of control.

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