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.
The knife here is a so-called utility knife of 15 cm. After the chef's knife, it is probably the most universal knife of the common types, and can also replace a chef's knife in many ways. It is not quite as tall as a chef's knife and is also shorter, making it very easy to handle. It can be used for slicing vegetables and cutting smaller pieces of meat - and it is fantastically good for trimming meat as well as finer cutting tasks in fruit and vegetables.
| Brand/series |
Maboroshi |
|
Type |
Utility/Petty
|
|
Forging and steel
|
Shirogami 1 & Stainless Cladding |
|
Grinding
|
50/50 |
|
Handle type
|
Western Style in Black Pakka wood |
|
Stainless steel
|
NO |
|
Hardness
|
64-65 |
|
Specs
(May vary slightly because the knife is handmade)
|
Length: 150mm.
Height: 36mm.
Weight: 120g.
Width out of the handle: 2.2mm.
|
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.
