Fujiwara Maboroshi 21cm handmade Japanese chef knife magnolia handle

Elegant Japanese craftsmanship in your kitchen

The Fujiwara Maboroshi 21 cm chef knife is a unique piece of craftsmanship from one of Japan's most renowned master cutlers. Hand-forged in Tokyo by Teruyasu Fujiwara, it combines ancestral tradition and modern technology to create a high-performance, aesthetically striking Japanese kitchen knife. Designed for demanding cooks, this Japanese chef's knife offers formidable precision in everyday use, whatever the cutting task.

High-quality cutting edge and sturdiness for this handcrafted Japanese knife

The 21 cm blade is forged from Japanese Shirogami 1 steel (also known as White Paper Steel), a high-end alloy containing around 1.3% carbon, ensuring an excellent hardness of 62HRC. This high level of hardness ensures exceptional edge retention, limiting the frequency of sharpening, while maintaining remarkable cutting finesse. Your Japanese kitchen knife benefits from a San Maï structure: the rigid steel core is surrounded by a softer layer of stainless steel for perfectly balanced hardness.

The Nashiji finish and hammering give the blade a highly prized raw appearance, while reducing food adherence. The result: smooth cutting, easy cleaning and unique visual appeal.

The gyuto knife with traditional handle and modern comfort

The handle is made from magnolia wood, a light-colored species widely used in Japan for its resistance to humidity and its soft feel. The handle is octagonal in shape, guaranteeing a secure, stable and intuitive ambidextrous grip.

It is combined with a black buffalo horn bolster, bringing visual elegance but also a good balance between blade and handle. Each assembly is handmade, for a final result that's as pleasing to the eye as it is to handle.

Technical features of your Japanese chef's knife

• 21 cm blade with Shirogami steel core: sharp, highly durable edge
• 62HRC Rocwkell

• : long-lasting performance
• Nashiji finish and hammering: non-stick and authentic aesthetics
• Octagonal magnolia handle: lightweight and ambidextrous comfort
• Japanese craftsmanship in Tokyo by a master blacksmith: unique piece and traditional know-how
• Versatile use: ideal for vegetables, meat, fish

Caring for your Fujiwara knife

• This carbon knife must not be washed in a dishwasher, nor left in prolonged contact with moisture.
• Clean by hand with a soft sponge and dry immediately.
• Do not use on hard foods (bones, frozen foods).
• Regular sharpening on a water stone (grain 1000 to 6000) will maintain a perfectly effective cutting edge.

Blacksmith Teruyasu Fujiwara

The Fujiwara workshop is located in Tokyo prefecture. Japanese blacksmith Teruyasu Fujiwara forges his Japanese knives using traditional techniques and meticulous craftsmanship. Each Maboroshi knife is produced in very small series. The term "Maboroshi" means "illusion" or "marvel", in homage to the apparent simplicity of these blades, which conceal a rare technicality. His work is sought after by high-end knife enthusiasts the world over!

Discover other Teruyasu Fujiwara Japanese knives on Knifeleader.eu!