Item purchased will look different than item pictured due to variations in materials.
Fujiwara-san's cooking knives are amongst the finest we offer. Heated to 64-65 RC, They take and hold a nasty edge.
Stainless cladding eases the maintenance requirements.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. Carbon steel chef knives can rust if not kept dry.
Hitachi White #1 steel can be forged to its full potential when handled by a master, and Teruyasu Fujiwara has been crafting blades for over 50 years.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
