FUJIWARA Maboroshi Santoku 180 mm Magnolia WA handle

€339,00
Availability: In stock

Santoku • 180 mm •  stainless san mai • Magnolia WA  • Shirogami white #1 • voor zowel links- als rechtshandig gebruik

A classic bunka/ santoku with Fujiwara's iconic finger rest. Using the pinch grip, this knife is easy to control. Completely made by hand, a raw look and an extremely thin and razor sharp finish. Recommended to professionals and experienced home cooks.

Features Maboroshi series:

Thinned by hand on the Kaiten Toshi ( japanese water wheel ) and finished with a micro bevel for extreme sharpness. The thin san mai blade is constructed out of three layers: stainless on the outside and a core of the high end traditional white # 1 steel. Enjoy a high end carbon knife, with the maintanance of a stainless knife. The edge is super sharp and delicate cutting in the beginning is advised. The hammerd tsuchime finish on this blade gives the knife it's raw identity.

White steel, also known as: Shirogami/White paper/Shiroko steel

This traditional steel is not named after it's colour, but named after the colour of it's paper wrapping, in which it is stored in the Hitachi steel factory in Japan. There are 3 grades of Shirogami white steel: #1,#2 & #3. From these 3, #1 contains the highest amount of carbon and #3 the lowest. Generally we say at our knifeshop, grade #1 can be made extremely sharp, but whill be a little more fragile as #3. While #3 is a little softer, also easier to resharpen, but has less edge retention. Grade #1 & #2 is most common in white steels. White steel is a refined steel with a low percentage of iron, loved by many,  as it is relatively easy to maintain. In practice it can be maintaine with a whetstone and in a short amount of time it will become very sharp. This does not mean that these knives never have to be resharpened by a professional, even all knives in Japan need to be refurbished at a certain moment. This Shirogami steel is embraced by shushi chefs who demand extreme sharpness of their knives. White steel oxidates relatively quick and there fore needs to bee maintained more often, but on the other hand you will get all benefits of this beautiful steel characteristics. 

Elwin de Veld about Fujiwara Teruyasu:

In 2019 Fujiwara knives will celebrate their 150 years of craftmanship, nowadays run by president Kojiro san, who is the 4th generation owner of this family business. Forging still in a traditional and authentic way, similar to his ancesters, who where forging katana's, the Japanese swords. By improving this process, but maintain to traditional knifemaking, his knives are nowadays comparibly as sharp or even sharper, as swords in those days. Fujiwara is wel known for its robuste knives and suburb finishing. Maybe not the flawless finish as you can expect in this range, but this inferior finish has a name in Japanese: wabi sabi.

In 2018 I met Kojiro san in person in his small workshop in Tokyo. Star strucked as I was, not saying a word.."Are you gonna introduce yourself?" my wife said, she is the one who supports me on all our Japan trips. Social media can influence your expectations. Of course I had a reality check and Koijiro san is a very normal and approachable knifemaker, actually a joker as he was joking with my wife the whole time. Side by side worked for a day in his small workshop near his home, finishing handles and sharpening blades. Kojiro san is a passionate craftsman, who also now is 4th generation owner of a family business. This day I learned about tradition, craftmanship and Japanese history of knifemaking and built a foundation for a long lasting business relationship. Arigato Gozaimasu Kojiro san.

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