Master Fujiwara is globally acclaimed for creating not only stunning knives, but incredibly high-performance knives. His work has a rustic fit and finish which for those keen on wanting to learn how to polish a spine or choil, is even better given you'll end up with a high-performance knife and a new set of skills.

What makes the Maboroshi line from Fujiwara-san desireable? In our opinion two things.

Shirogami 1 (white steel no. 1) is amongst one of the favourite carbon steels for most knife enthusiasts for its ease of sharpening, but most importantly how razor sharp the steel feels in hand and on the cutting board.

Second, the Maboroshi line hosts one of the more beautiful hand-hammered (tsuchime) patterns we've seen. Very deep craters make it obvious this is a hand-hammered product and with stainless steel cladding, those details are sure to stay. Patina will only develop on the cutting edge.

A 150mm petty is very versatile, but any technique requiring in hand paring is usually out of the question. A 120mm petty however fits that sweet spot where the knife is still extremely versatile, yet you can now more easily supreme an orange, pare a lemon and one of our favourite uses, mince garlic.

Brand:  Teruyasu Fujiwara

Type: Fujiwara Maboroshi

Shape: Gyuto

Blade Length: 120mm

Blade Height: 36mm

HRC: 65

Cladding:  Stainless Steel

Core Steel: White #1

Bevel: Even

Handle: Octogonal Wa Magnolia and Horn ferrule

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