About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.
About the Fujiwara Maboroshi - Swordsmith Teruyasu Fujiwara IV has named these knives Maboroshi no Meito, “Visionary Sword Celebrated in Victory” — a bold claim, but one that is deserved. People regularly gasp when they slice a tomato or potato with Fujiwara-san’s knives in the shop. 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. Professional chefs generally hold a knife by pinching the blade with the thumb and forefinger. The unique finger notch cut from the choil makes this grip even easier and more comfortable. The kanji on the knife blade 藤原照康作 reads “Fujiwara Teruyasu Saku” (Made by Teruyasu Fujiwara).
|Steel Type||#1 Shirogami (white carbon) Steel clad with Stainless Steel|
|Handle||Pakka wood with welded bolster|
|Knife Line||Fujiwara Maboroshi|