Overview

Master Fujiwara is globally acclaimed for crafting knives that offer both exquisite beauty and exceptional performance. The Maboroshi line exemplifies this skill, featuring a distinctive hand-hammered (tsuchime) finish that highlights its artisanal craftsmanship. Forged with high-carbon Shirogami #1 (White Steel No. 1) at an impressive HRC of 65 and wrapped in stainless steel cladding, this 210mm wa gyuto delivers razor-sharp precision, easy edge maintenance, and a stunning aesthetic. Whether you’re prepping vegetables, slicing proteins, or tackling intricate culinary tasks, this knife strikes the perfect balance between traditional artistry and modern functionality.

Common Questions

Q: Is this knife suitable for home cooks?

A: Absolutely. Its 210mm length is versatile enough for most kitchen tasks, making it an excellent option for both seasoned chefs and enthusiastic home cooks.

Q: How do I care for a high-end Japanese knife like this?

A: Hand wash and dry immediately after use to prevent rust or staining on the exposed steel edge. Occasional light oiling and regular honing will keep the blade performing at its best for years.

Q: What makes the hammered finish special?

A: The tsuchime (hammered) pattern not only looks striking but also helps reduce food sticking to the blade. Each crater is a testament to the knife’s handmade origin, adding both function and beauty.

Specifications

Brand: Teruyasu Fujiwara

Line: Maboroshi

Knife Type: Wa Gyuto

Core Steel: White #1 (Shirogami #1)

Cladding: Stainless Steel

Blade Length: 210mm

Blade Height: 50mm

Spine Thickness: Not specified

Hardness (HRC): 65

Weight: 211g

Handle Material: Octagonal Magnolia with Horn Ferrule

Bevel: Even