Blade Length | 270 mm |
---|---|
Steel Type | Shirogami #1 (White Carbon Steel)
With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 62–64 |
Edge/Bevel | Single Bevel - Right Bias |
Blacksmith/Maker | Teruyasu Fujiwara |
Knife Line | Fujiwara Maboroshi |
Made in | Tokyo, Japan |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
About Teruyasu Fujiwara: Fujiwara san is a fourth-generation blacksmith, from a lineage that spans 130 years, but he is the first to focus on kitchen knives. Preferring carbon-steel for its sharpness but sympathetic to the customers who maintain it, Fujiwara san and his father invented a method to forge-weld stainless steel over carbon steel back in the 70s. This method is used all over Japan today.
As if forge-welding by hand weren’t enough, Fujiwara also starts with 3-times more steel than other blacksmiths. Although his forging takes longer, he is able to make his knives out-perform other knives of the same steel, purely through his forging technique. Fujiwara san truly is one-of-a-kind.