Fujiwara Denka 210 mm Gyuto Aogami Super

Teruyasu Fujiwara is a trained swordsmith, and makes some of the coolest knives in Japan. He is known for hardening his knives exceptionally hard, and they also cut like a dream. In addition, he was the first to start making a "finger notch" in his knives, so that when you pinch up on the knife, your middle finger rests safely and comfortably inside the finger notch.

The Denka series is built in 3 layers with Aogami Super as core steel, surrounded by stainless cladding. They are finished with a beautiful tsuchime/kurouchi finish on the top of the blade. The handle is western style, and made of black pakka wood.

Aogami Super is a carbon steel, and is in the category of so-called blue steel, and "Super" is the hardest of these alloys. Aogami Super is one of the carbon steels that can be hardened the hardest, and for this reason it keeps its sharpness for a really long time. However, it is also relatively easy to sharpen compared to stainless knives.

This knife is a gyuto, which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.

The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.