Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish, Maboroshi range, wa handle - Fujiwara

The Fujiwara family have been making edged tools for 140 years. They started as sword producers but as demand decreased after WW2 they turned their attention to chef knives. Master Teruyasu Fujiwara is the fourth generation to work in this family run business. He is a pioneer of cladding carbon steel in stainless steel that is commonplace today. He also unusually does every part of the knife making process himself.

RANGE: Maboroshi

SHAPE: Gyuto. Literally translates as "cow sword", this is Japan's answer to the western chef knife. 

STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry. These Knives are then Clad in soft stainless steel to make them easier to look after.

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: Wa handle in magnolia wood with pakkawood ferrule.

LENGTH: 210mm length.

MAKER: Teruyasu Fujiwara - Tokyo, Japan

BEST FOR: A cracking traditional-look knife with notch detail.

SAUNDERS SAYS: "All the look and traditional styling but with the distinctive notch to the choil, perfect for a stable pinch grip."

These knives are hand-forged so there may be slight variations in measurements and finishes.