Fujiwara, Teruyasu Maboroshi no Meito (Shirogami #1) Traditional Hocho
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Swordsmith Teruyasu Fujiwara the fourth has named these knives Maboroshi no Meito, "Visionary Sword Celebrated in Victory" -- a bold claim, but one that is deserved. Fujiwara's knives exceed all expectations of performance and edge holding.
These knives are completely hand forged by a true master. The hard shirogami #1 (white carbon steel) core is laminated to softer stainless steel. This technique results in a knife that has the performance of a carbon steel knife (a keen, long lasting edge and ease of sharpening) without many of the maintenance issues (rusting and oxiation). Because only the carbon steel cutting edge is exposed, the knife is far less likely to rust. The blade is then hardened to Rockwell 64-65 (very hard!).
The blades are are distal tapered for the best possible balance and performance. The hand-hammered surface reduces the likelihood of food sticking to the side of the knife while chopping and slicing.
Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these slicing knives can generally be honed to a sharper edge than can double bevel knives.
The octogon handle is formed from ho wood, a close relative of magnolia. The handle has a front ferrule formed from buffalo horn. Each blade comes razor sharp and is designed for right-handed use.