Santoku • 165 mm • stainless san mai • western pakka • Aogami super • Kurouchi • for both right and left hand use
A classic santoku, even with 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 Denka 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 Aogami super steel. Enjoy a high end carbon knife, with the maintanance of a stainless knife. The kurouchi finish gives the knife a dark and spooky character.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.
Kurouchi is not a type of knife but rather a traditional, rustic finish. Kurouchi roughly translates as blacksmith’s finish. Kurouchi knives retain the scaly residue left from the forging process. The finish reduces reactivity on carbon steel knives, reduces the cost of production, and gives the knife a very characterful, rustic aesthetic prized by many knife enthusiasts
Blue steel, also known as Aogami/Aoki 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. Three different grades: super, #1 en #2. Blue steels use a high grade of carbon, chrome and vanadium added in their alloy. Aogami super even added with extra tungsten. Aogami super is here " Best of both worlds" Blue #1 is for sharpness, Blue #2 for toughness. Blue steels mostly seen in deba or usuba knives, white steels often in yanagiba's. Aogami super is regarded as one of the best traditinal steels by Japaese knifemakers, but difficult to work with. Blue steels are difficult to sharpen on a whetstone, but they remain sharp for a longer period, compared to white steels.
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.