Don't forget these...
Master Fujiwara is globally acclaimed for creating not only stunning knives, but incredibly high-performance knives. His work has a rustic fit and finish which for those keen on wanting to learn how to polish a spine or choil, is even better given you'll end up with a high-performance knife and a new set of skills.
What makes the Maboroshi line from Fujiwara-san desireable? In our opinion two things.
Shirogami 1 (white steel no. 1) is amongst one of the favourite carbon steels for most knife enthusiasts for its ease of sharpening, but most importantly how razor sharp the steel feels in hand and on the cutting board.
Second, the Maboroshi line hosts one of the more beautiful hand-hammered (tsuchime) patterns we've seen. Very deep craters make it obvious this is a hand-hammered product and with stainless steel cladding, those details are sure to stay. Patina will only develop on the cutting edge.
A 210mm gyuto is by far one of our most popular knife styles and length. Whether you are a home cook or a busy on the line professional chef, there's just something about 210mm that fits the sweet spot for most. Kind of like having a shoe that's half a size larger so when you decide to put on a warmer pair of socks, the shoe still fits seamlessly. To tie it back to knives, what we mean is, 210mm is a very versatile length which belongs in any kitchen!
Brand: Teruyasu Fujiwara
Type: Fujiwara Maboroshi
Blade Length: 210mm
Blade Height: 50mm
Cladding: Stainless Steel
Core Steel: White #1
Handle: Octogonal Wa Magnolia and Horn ferrule
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