Taruyasu Fujiwara is a fourth generation master swordsmith, and world renowned knifemaker. He and his father mastered the process of forge-welding of stainless steel cladding to carbon steel. Using this technique to make one of the most revered knives in the world. Built to last, these iconic tools are hardened to approximately 65 HRC, which can provide edge retention for up to 12 months.
The beauty of this knife is that they actually build them like they used to. This is a knife you can pass on to your children, and designed to be a lifelong kitchen companion.
Fujiwara-sans signature finger notch allows you to choke up on the knife, in a unique way you have to experience to appreciate it.
This Fujiwara Maboroshi Gyuto is perfect for those chefs who want an all-purpose knife that can do it all. We love the hammered blade finish, coupled with Fujiwara’s signature pakka wood handle and finger notch that allows you to choke up on the knife, so it’s almost an extension of your arm.
Blade Length: 195mm or 210mm
Blade Height: 50mm
Steel Type: Shirogami #1 (white carbon) Steel clad with Stainless
SteelRockwell Hardness ~65
Pakka wood Yo (western) handle
Blacksmith: Teruyasu Fujiwara
Cutlery Line: Maboroshi