Description & specifications
The Maboroshi 210mm Chef's Knife from Fujiwara is a masterpiece created by renowned swordsmith Teruyasu Fujiwara. Renowned for his ability to harden steel to an exceptional hardness, this knife delivers cutting performance that is nothing short of dreamlike. With an innovative 'fingernotch' designed to provide optimal control, this knife is ideal for both professional chefs and food enthusiasts.
The knife is made with a core of Shirogami #1, one of the purest and hardest carbon steels from Japan, surrounded by stainless cladding. The beautiful tsuchime finish on the blade not only adds aesthetics, but also functionality, making it easier to cut through food. The handle is made of black pakka wood in a western style, ensuring a comfortable grip.
As a 21 cm gyuto, or chef's knife, this knife is perfect for a wide range of kitchen tasks, from slicing vegetables to mincing meat.
- Handcrafted by renowned swordsmith Teruyasu Fujiwara
- Shirogami #1 core for exceptional sharpness and durability
- Stainless cladding for protection and easy maintenance
- Innovative 'fingernotch' for better control during use
- Western style black pakka wood handle for comfort and style
- Ideal for a wide range of kitchen tasks, including slicing and chopping
| Brand/series | Maboroshi |
| Type | Gyuto/Chef's knife |
| Forging and steel | Shirogami 1 & Stainless Cladding |
| Grinding | 50/50 |
| Handle type | Western Style in Black Pakka Wood |
| Stainless | NO |
| Hardness | 64-65 |
| Length | 210mm |
| Height | 50mm |
| Weight | 210g |
| Width out of the handle | 2.5mm |
To ensure the knife's long-lasting sharpness and quality, never wash it in a dishwasher. Avoid cutting hard objects such as bones, cartilage, cartilage, frozen foods and hard cheeses. Be aware that thin, hard metal can be fragile, so handle the knife with care.
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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