Description & specifications
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 Maboroshi series is built in 3 layers with Shirogami 1 as core steel, surrounded by stainless cladding. They are finished with a beautiful tsuchime finish on top of the blade. The handle is western style, and made of black pakka wood.
Shirogami 1 or White 1 is a carbon steel, and is in the category of so-called white steel, and Shirogami 1 is the hardest of these alloys. Shirogami 1 is among the purest carbon steels from Japan, and for this reason it can be incredibly sharp, and is very easy to sharpen.
This knife is a gyuto , which is also popularly just called a chef's knife. This is 18 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.
| Brand/series | Maboroshi |
| Type | Santoku |
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Shirogami 1 & Stainless Cladding |
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50/50 |
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Western Style in Black Pakka wood |
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NO |
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64-65 |
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Specs (May vary slightly because the knife is handmade) |
Length: 180mm. Height: Weight: Width out of handle: |
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.
Maintenance & use
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.
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