Fujiwara Teruyasu

Teruyasu Fujiwara Denka 240mm

$895.00

Fujiwara Teruyasu

Teruyasu Fujiwara Denka 240mm

$895.00

Master Swordsmith Teruyasu Fujiwara the fourth generation blacksmith Denka no Hoto, "Treasured Family Sword". Fujiwara's knives exceed all expectations of performance and edge holding. They are truly the finest performance available. 

These knives are completely hand forged from start to finish by a true master. The hard super aogami (super blue carbon steel) core is laminated between softer stainless steel. This technique results in a knife that has the performance of a carbon steel knife (a keen, long lasting edge and ease of sharpening) without many of the maintenance issues (rusting and oxidation). Because only the carbon steel cutting edge is exposed, the knife is far less likely to rust. The blade is then hardened to Rockwell 65-66 (very hard!).

Both the blade and tang are distal tapered for the best possible balance and performance.

It will get screaming sharp so keep those fingers tucked!

Blacksmith: Teruyasu Fujiwara

Handle: Magnolia with Buffalo Horn Edge/Bevel Double (50/50) 

 

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade. 
  • Do not use on hard melons or items that may torque the blade.
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Description

Master Swordsmith Teruyasu Fujiwara the fourth generation blacksmith Denka no Hoto, "Treasured Family Sword". Fujiwara's knives exceed all expectations of performance and edge holding. They are truly the finest performance available. 

These knives are completely hand forged from start to finish by a true master. The hard super aogami (super blue carbon steel) core is laminated between softer stainless steel. This technique results in a knife that has the performance of a carbon steel knife (a keen, long lasting edge and ease of sharpening) without many of the maintenance issues (rusting and oxidation). Because only the carbon steel cutting edge is exposed, the knife is far less likely to rust. The blade is then hardened to Rockwell 65-66 (very hard!).

Both the blade and tang are distal tapered for the best possible balance and performance.

It will get screaming sharp so keep those fingers tucked!

Blacksmith: Teruyasu Fujiwara

Handle: Magnolia with Buffalo Horn Edge/Bevel Double (50/50) 

 

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade. 
  • Do not use on hard melons or items that may torque the blade.
  • Use a sharpening stone to maintain the sharpness of the blade.