Teruyasu Fujiwara is known for hardening his knives exceptionally hard, and they cut like a dream. He was also the first to put a "fingernotch" in his knives, so when you pinch grip the knife, your middle finger sits safely and comfortably in the fingernotch.
The Maboroshi series is built in 3 layers with Shirogami 1 as the core steel, surrounded by stainless cladding. They are finished with a beautiful tsuchime finish on the top of the blade. The handle is western style and made of black pakkawood.
Shirogami 1 or White 1 is a carbon steel 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 become incredibly sharp and is very easy to sharpen.
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Description & specifications
Teruyasu Fujiwara is known for hardening his knives exceptionally hard, and they cut like a dream. He was also the first to put a "fingernotch" in his knives, so when you pinch grip the knife, your middle finger sits safely and comfortably in the fingernotch.
The Maboroshi series is built in 3 layers with Shirogami 1 as the core steel, surrounded by stainless cladding. They are finished with a beautiful tsuchime finish on the top of the blade. The handle is western style and made of black pakkawood.
Shirogami 1 or White 1 is a carbon steel 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 become incredibly sharp and is very easy to sharpen.
This knife is a gyuto, which is popularly also just called a chef's knife. This one is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping both meat and vegetables.
| Brand/series | Maboroshi |
| Type | Gyuto |
|
|
Shirogami 1 & stainless cladding |
|
|
50/50 |
|
|
Western style in black pakkawood |
|
|
NO |
|
|
64-65 |
|
Specs (May vary slightly because the knife is handmade) |
Length: 210 mm. Height: 50 mm Weight: Width out of the handle: |
The knife must never be washed in a dishwasher, and must not be used on hard items such as bones, cartilage, and frozen items, or on 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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