FUJIWARA Nashiji #1 petty 135 mm Western Handle

€109,00
Availability: In stock

Petty • 135 mm •  stainless san mai • pakka • Shirogami white #1 • Western • focused left and right hand use

A classic knife by Fujiwara, hammerd and forged by hand, with a robuste look. Thanks to the thin finishing of the blade above the cutting edge and the razor sharp cutting edge, this knife is a razor. The handle is made of pakka and focused on right hand and left hand use. The finishing of the blade is called Nashiji, which is named after the skin of a Japanese pear. This knife is used by professionals and passionate homecooks.

 

Elwin de Veld about Fujiwara Teruyasu's Nashiji series:

All his knives are thinned by hand on the Kaiten Toshi water stone, then finished with a micro bevel. Fujiwara knives are known for their thin blades, so this means they are perfect for cutting, but not to chop bones or frozen foods, the blade is fragile on the cutting edge and if force is used in an unappropiate way, this may harm the cutting edge.

 

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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