Fujiwara Maboroshi 18cm handmade Japanese chef's knife

Fujiwara Teruyasu Japanese knives are renowned both in Japan and internationally. This blacksmith, who works in Tokyo prefecture, equips both chefs and passionate amateurs. His knives are meticulously crafted, and he is dedicated to offering ultra-efficient pieces to kitchen enthusiasts. A performance perfectionist, his knives are razor-sharp for impeccable cutting.

You can effortlessly cut through even the most stubborn foods, such as tomatoes (with their tough skin and tender flesh). This Maboroshi Japanese chef's knife (also known asa "gyuto") can be used for virtually any cutting task. It's a versatile model that can slice, chop or mince your meats, herbs or vegetables. It's a real plus in your cutting equipment! On the other hand, it should not be used on too hard pieces such as squash, frozen foods, wheels of cheese, etc.

The full name of the range is Maboroshi no Meito, which could be translated as "The victorious visionary sword". The tone is set!

The blade of your Fujiwara Maboroshi knife

The blade of this knife is called San Maï. What does this mean? The literal translation is "3 layers". In fact, the blade has a core made of hard steel, and this core is surrounded by a softer layer (hence the 3 layers, as the second is folded). This results in a more balanced blade, which is more resistant and effective over time.

At the heart of this structure isJapanese Shirogami 1 steel, the hard steel chosen by Fujiwara san. This steel is produced by the renowned steelmaker Hitachi, who supplies many blacksmiths for this purpose. Shirogami steel (also known as White Steel) is packaged in white protective paper, hence its original name ("shiro" meaning "white"). It is a carbon-enriched steel, which makes it harder than average. In fact, it reaches 62HRC Rockwell, which is a good guarantee of edge retention, despite wear and tear.

Carbon is one of the main elements in the alloy that increases the blade's hardness. A hard blade is one that will retain its sharp edge more easily than a "softer" blade. This is a real advantage when it comes to spacing out sharpening sessions. Note, however, that a hard blade is not an unbreakable blade. Contrary to what you might think, the harder a blade is, the easier it is to break (because it's not flexible enough to absorb shocks). That's why you shouldn't cut food that's too hard, as explained above.

Shirogami is a steel that can be sharpened easily, when the need arises. It is surrounded by a layer of softer stainless steel, which softens its hardness and makes it pleasant to use.

The top layer has a Nashiji finish, which gives it its slightly rough, rustic appearance. In addition, the blade has been hammered to give it even more character.

The kanji on the cutting surface are hammered and chiselled in directly by the blacksmith. This means "made by Teruyasu Fujiwara".

A practical handle for everyone

The Maboroshi knife has a Western-style handle. It is therefore suitable for all users, whether right- or left-handed. It is made from pakka wood, a tough, highly durable composite material. It is composed of laminated wood and resin that are hot-pressed. The result is a material that is resistant to temperature variations, humidity and impact. With its pronounced base, it fits snugly in the hand.

The handle also features 3 stainless steel rivets to reinforce the materials. The blade is full tang, which means it extends right to the end of the handle. The rivets secure it to the pakka wood.

Caring for your Japanese knife

The Fujiwara Maboroshi Japanese knife has a high carbon content. This makes it oxidizable, which is why it requires special care.

First, wash by hand when you've finished using it. Do not use the dishwasher or soak it in the sink. Once the knife has been washed (lukewarm water, mild detergent and a sponge with no abrasive side), wipe it dry immediately to leave no trace of moisture. Then store in a dry place.

Despite all this, the blade of your Japanese kitchen knife may change color over time. This is normal, as the steel reacts to the humidity of the elements being cut, or to the humidity in the air. It's a reactive steel! By the way, when cutting acidic foods, it's a good idea to keep a paper towel handy to wipe the blade if there are a few minutes between cuts.

For maximum protection, oil the blade from time to time with mineral oil.

Find Fujiwara Teruyasu knives on our site!