165mm Teruyasu Fujiwara Maboroshi Shirogami Nakiri

Fujiwara-san’s knives are amongst the finest we offer. The indented choil provides more leverage on the blade. Fujiwara-san has been forging blades for over 50 years.

Location: Tokyo, Japan

Line: Maboroshi

Construction:  San mai

Edge Steel: Shirogami #1 (64HRC)

Cladding: Stainless

Finish: Hammered

Edge Grind: 50/50 (Double Bevel)

Handle: Triple-rivet full tang, contoured pakka wood scales

Weight: ~g

Blade Length: 165mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.