Fujiwara Denka 24cm sujihiki japanese handmade knife

Japanese cutlery expert: Teruyasu Fujiwara

Fujiwara Teruyasu, based in Tokyo prefecture, is world-renowned for its Japanese knives, appreciated by professional chefs and cooking enthusiasts alike. With an emphasis on precision and performance, Fujiwara Teruyasu is a perfectionist committed to offering knives of exceptional sharpness, guaranteeing impeccable cuts!

The sujihiki knife is a model specifically designed for cutting fish, producing fine, even slices with a fluid, effortless gesture. It's an essential tool in Japanese cuisine! Be careful not to use it on excessively hard foods such as frozen foods and bones.

A handcrafted Japanese knife with quality materials

The blade of this Japanese kitchen knife features a San Maï structure (meaning "3 layers"), a traditional Japanese method. This technique consists of forging a core of rigid steel, which is then enveloped by a softer layer of steel folded in on itself to form the two outer layers. The aim of this process is to protect the blade's core, while at the same time conferring greater flexibility to reduce the risk of breakage.

The core of this blade is forged from Japanese Aogami Super steel (also known as AS or Blue Paper Steel Super), produced by the internationally renowned steelmaker Hitachi. This alloy is enriched with approximately 1.5% carbon, giving it high hardness. On the Rockwell scale, this blade reaches 65HRC: it has excellent edge retention and high-performance cutting capacity, even with frequent use!

The addition of carbon to the alloy is essential to increase a blade's hardness. A rigid blade retains its edge longer, offering the advantage of longer sharpening sessions. It's important to note that a blade's rigidity doesn't guarantee that it's unbreakable. In fact, a harder blade is more likely to break, as it lacks the flexibility to absorb shocks. For this reason, as mentioned above, we advise against using your craft knife on foods that are too hard.

Secondly, the Aogami alloy is coated with a layer of softer stainless steel that protects it while adding flexibility to its hardness.

This handcrafted Japanese knife features a rough forged finish on the blade surface. It's a traditional dark finish that adds authenticity to your blade! The blade has also been hammered for even more character.

The blacksmith has engraved the kanji on the surface with a hammer and chisel. They can be translated as "made by Teruyasu Fujiwara".

This handcrafted Japanese knife features a handle made from pakka wood, a composite material resulting from the fusion of laminated wood and resin, all hot-pressed together. This design gives the handle enhanced resistance to humidity and temperature variations.

With its Western shape, the Fujiwara knife fits comfortably in the hands of all cooks, whether right- or left-handed! The marked base provides an ergonomic grip, especially during prolonged use.

Finally, the handle is reinforced by 3 stainless steel rivets that consolidate the materials and secure the full tang blade. So you can use your handcrafted knife with confidence.

How do I care for a carbon-enriched knife?

To care for your Fujiwara Denka knife, wash by hand only, using a mild detergent and a non-abrasive sponge. Once cleaned, dry immediately to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave it to soak in the sink!

With the passage of time, the color of the blade may vary slightly, which is normal. This is a natural reaction of carbon, caused by the acidity of the food you're cutting and the humidity in the air. When cutting, we advise you to keep a paper towel close at hand to wipe your blade between 2 spaced cuts.

Find other knives forged by Teruyasu Fujiwara on KnifeLeader.eu!