Fujiwara Maboroshi 18cm Japanese handmade chef's knife magnolia handle

Fujiwara Teruyasu Japanese knives are renowned both in Japan and internationally. Based in Tokyo prefecture, the company's workshop is dedicated to equipping both professional chefs and passionate amateurs. Fujiwara san stands out for its exceptional attention to detail in the manufacture of its knives, demonstrating its commitment to performance. As a Japanese blacksmith, he strives to guarantee a superior cutting edge for remarkable cuts.

The chef's knife is a highly versatile model that's a must-have in your kitchen equipment! With it, you can cut a wide range of foods, including meat, herbs, fruit and vegetables. It allows you to make a wide variety of cuts! Just be careful not to use it on foods that are too hard, such as squash, bones, frozen foods, etc.

The full range of these knives bears the name Maboroshi no Meito, literally translated as "The victorious visionary sword", an appellation that reflects their high quality!

A Japanese knife with a high-performance blade

This handcrafted Japanese knife features a blade with a San Maï structure, a method typical of Japanese cutlery. The term "San Maï" literally means "3 layers", referring to the formation of the blade. This technique involves the forging of a rigid steel core, which is then enveloped by a softer layer of steel, folded on itself to form the remaining two layers. This construction results in a blade with balanced hardness, while providing optimum protection for the core.

The core of this structure is made fromJapanese Shirogami 1 steel (also known as White Steel), a prestigious alloy manufactured by the renowned steelmaker Hitachi. Shirogami alloy is packaged in white paper, from which it takes its name ("shiro" means "white"). This steel is distinguished by its high carbon content of around 1.3%. This composition gives the blade a high hardness, reaching up to 62HRC on the Rockwell scale. As a result, it offers excellent edge retention and superior cutting performance.

Carbon plays a crucial role in the alloy's composition, helping to increase the blade's hardness. A blade with high hardness can retain its edge longer than a "softer" blade. This is a significant advantage, enabling you to space out your sharpening sessions! However, a hard blade is not immune to breakage. Indeed, increased rigidity makes the blade more prone to breakage, as it offers less flexibility and absorbs less shock. This is why it is not recommended for use on particularly hard foods, as mentioned above.

What's more, Shirogami steel is easy to sharpen whenever necessary. It is coated with an outer layer of softer stainless steel, adding softness to hardness for more comfortable use.

The blade surface of this Japanese knife features a Nashiji finish, giving it a slightly rough, rustic look. What's more, the blade has been hammered to give it even more character!

The kanji engraved on the surface of the blade were made directly by the craftsman using a hammer and chisel. They translate as "made by Teruyasu Fujiwara".

An elegant wooden handle for your Japanese chef's knife

This Japanese chef's knife features a handle crafted from magnolia wood, renowned for its light, elegant hue. This wood is chosen for its resistance to humidity, which reduces the risk of warping. What's more, the base of the handle features an engraved kanji, adding a touch of authenticity.

To complete the handle, a black buffalo horn bolster is added, harmoniously linking the handle to the blade. The horn provides a refined contrast with the light-colored wood of the handle, giving your Maboroshi knife even more character. As horn is a living material, each knife is truly unique!

The handle is octagonal to fit the hands of all cooks, right- or left-handed! This design offers a comfortable grip, guaranteeing optimal control, even during prolonged use.

Last but not least, wood putty has been applied to the junction between blade and handle to ensure optimum watertightness. This prevents any infiltration of water or small pieces of food inside your gyuto knife.

How do I care for a handcrafted Japanese knife?

To care for your carbon knife, clean it exclusively by hand with a non-abrasive sponge and a mild detergent, taking care not to get the handle wet. After washing, be sure to wipe it dry immediately to remove all traces of moisture, then store it in a dry place. Do not put it in the dishwasher, or leave it to soak in the sink.

Despite meticulous care, it is normal for the color of the blade to vary slightly over time. This is a reaction of the carbon to the acidity of food and ambient humidity. To avoid this, you can use a paper towel to wipe the blade between uses.

Occasionally, you can also apply mineral oil to the blade to reinforce its protection and maintain its shine.

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