Fujiwara Maboroshi 21cm sujihiki japanese handmade knife

Fujiwara Teruyasu 's Japanese knives are renowned both in Japan and internationally. Based in Tokyo prefecture, this blacksmith makes handcrafted knives for professional chefs and cooking enthusiasts alike. Its knives are precision-engineered for high performance. As a perfectionist, Fujiwara Teruyasu strives to offer knives of exceptional sharpness, ensuring impeccable cuts.

The sujihiki knife is a typically Japanese model for cutting fish. It enables you to produce thin, even slices in a single, effortless movement! A must-have in Japanese cuisine! Be careful not to use it on too hard foods, such as frozen foods, bones, etc.

The full name of this range of knives is Maboroshi no Meito, which means "The victorious visionary sword" and reflects their superior quality!

A handcrafted knife with a Shirogami steel blade

The blade of this handcrafted Japanese knife features a typically Japanese San Maï (meaning "3 layers") structure. This technique consists of forging a rigid steel core which is then covered by a softer layer of steel folded over itself to form the two remaining layers. This process protects the core of your blade, while making it more flexible and less brittle.

For the core of this blade,Japanese Shirogami steel has been chosen, produced by the internationally renowned steelmaker Hitachi. Shirogami alloy (also known as White Paper Steel) takes its name from the fact that it is wrapped in paper at the time of manufacture ("shiro" meaning "white"). This steel has a high carbon content of around 1.3%, giving it a high degree of hardness. In fact, this blade reaches 62HRC on the Rockwell scale: it therefore benefits from excellent edge retention and a high-performance cutting edge, even with frequent use.

Carbon is one of the main elements that increase the hardness of an alloy. A rigid blade keeps its edge longer than one with more "flexibility", which is a real advantage when it comes to spacing out sharpening sessions! Note that a rigid blade doesn't mean it's unbreakable; in fact, the opposite is true. In fact, a harder blade is more prone to breakage because it has less flexibility to absorb shocks. That's why you shouldn't use your craft knife on food that's too hard, as mentioned above.

Shirogami alloy is a steel that sharpens easily when required. It is enveloped by a softer layer of stainless steel that protects it while adding suppleness to its hardness.

Your handcrafted Japanese knife features a Nashiji finish for a rough, rustic look. The blade has also been hammered to give it even more character!

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

A sturdy, ergonomic handle for everyone

This Japanese kitchen knife features a handle made from pakka wood: a composite material created from laminated wood and resin, all hot-pressed together. As a result, it is resistant to humidity and temperature variations.

With its Western shape, this Fujiwara knife fits the hands of all cooks, right- and left-handed alike! Its pronounced base ensures a comfortable, ergonomic grip, particularly during prolonged use.

Finally, the handle features 3 stainless steel rivets that join the materials and secure the full tang blade. Your handcrafted knife is reliable and safe to use!

Caring for a carbon knife

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

Over time, and even with careful maintenance, the color of your blade may vary slightly: this 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 recommend keeping a paper towel handy to wipe the blade if there are a few minutes between cuts.

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