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 to learn how to polish a spine or choil, can be especially appealing: you will end up with a high-performance knife and a new set of skills.

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

Shirogami #1 (White Steel No. 1) is a favorite carbon steel among many knife enthusiasts because it is easy to sharpen and can take an exceptionally keen edge.

Second, the Maboroshi line features one of the more beautiful hand-hammered (tsuchime) patterns we have seen. Deep craters make the handmade finish obvious, and the stainless steel cladding helps preserve those details. Patina will develop only on the exposed cutting edge.

A 130mm petty, also called a sandwich knife in some parts of the world, is an ideal length for preparing a sandwich. Slice open bread, cut cherry tomatoes, trim lettuce, or portion cured meat. If you had to choose one petty for your kit, we believe 130mm is a versatile size.

Type: Petty

Blade Length: 130mm

Steel Type: Shirogami #1, stainless clad

Rockwell Hardness: ~65

Wa Handle

Grind: 50/50

Blacksmith: Teruyasu Fujiwara

Cutlery Line: Maboroshi