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.

RANGE: Maboroshi

SHAPE: Gyuto. Literally translates as "cow sword", this is Japan's answer to the western chef knife. 

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. It is a very reactive steel so best kept dry. These Knives are then Clad in soft stainless steel to make them easier to look after.

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

HANDLE: Western handle in Pakkawood.

BLADE LENGTH: 180mm, 210mm or 240mm.

MAKER: Teruyasu Fujiwara - Tokyo, Japan

BEST FOR: A slightly familiar western feel but definitely Japanese sharpness

SAUNDERS SAYS: "I normally am a wa Handle kind of guy but the western is a goer for me. A fantastically weighted knife."

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