The Fujiwara family have been making edged tools for 140 years. They started as sword producers but as demand decreased after WW2 they turned their attention to chef knives. Master Teruyasu Fujiwara is the fourth generation to work in this family run business. He is a pioneer of cladding carbon steel in stainless steel that is commonplace today. He also unusually does every part of the knife making process himself.

The knife is from the new Nashiji range - it is their entry level offering.

SHAPE:  Deba. This is one of three quintessential single bevelled Japanese knives and is used for fish breakdown and preparation. Unlike a western filleting knife, this thing has no flex at all and is substantial in weight. This is to aid in bone cutting and allows the edge to be sharpened to hair popping levels while still giving in strength.

STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic

HANDLE: D-shaped handle in magnolia wood with plastic ferrule.

BLADE LENGTH: 165mm.

MAKER: Teruyasu Fujiwara - Tokyo, Japan

BEST FOR: A knife from a great maker at a fantastic price.

SAUNDERS SAYS: "Snap. Them. Up."

These knives are hand-forged so there may be slight variations in measurements and finishes.