Teruyasu Fujiwara Maboroshi Sujihiki 270MM

Fujiwara-san's knives are amongst the finest we offer. Heated to 64-65 RC, They take and hold a nasty edge.

Hitachi White #1 can be forged to its full potential when handled by a master, and Teruyasu Fujiwara has been crafting blades for over 50 years.

Stainless cladding eases the maintenance requirements.

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. Carbon steel chef knives can rust if not kept dry.