I’m a bit of an Anryu whore but was looking for a day to day with out the care of the aogami! This did the trick, great weight, Handle rosewood, like my others! Ryan and team still kicking ass!
Item purchased will look different than item pictured due to variations in materials.
WHILE SUPPLIES LAST GET A FREE SHARPENING STONE WITH THE PURCHASE OF THIS KNIFE!
In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value)
Fujiwara-san's knives are amongst the finest we offer. Heated to 64-65 RC, They take and hold a nasty edge.
Hitachi White #1 can be forged to its full potential when handled by a master, and Teruyasu Fujiwara has been crafting blades for over 50 years.
Stainless cladding eases the maintenance requirements.
Handle is oval rosewood with an ebony ferrule
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.