Maboroshi 240 mm Sujihiki, Shirogami #1 from Fujiwara
The Maboroshi 240 mm Sujihiki is made by the blacksmith Teruyasu Fujiwara. He is known for hardening steel to an exceptional hardness, and you notice it when you cut. A finger notch gives you good control, and the knife suits professional chefs and keen home cooks alike.
The core is Shirogami #1, one of the purest and hardest carbon steels from Japan, clad in stainless steel. The tsuchime finish on the blade looks good and makes it easier to cut through food. The western-style handle is black pakkawood and sits comfortably in the hand.
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Description & specifications
The Maboroshi 240 mm Sujihiki is made by the blacksmith Teruyasu Fujiwara. He is known for hardening steel to an exceptional hardness, and you notice it when you cut. A finger notch gives you good control, and the knife suits professional chefs and keen home cooks alike.
The core is Shirogami #1, one of the purest and hardest carbon steels from Japan, clad in stainless steel. The tsuchime finish on the blade looks good and makes it easier to cut through food. The western-style handle is black pakkawood and sits comfortably in the hand.
- Handmade by the swordsmith Teruyasu Fujiwara
- Shirogami #1 core for sharpness and edge retention
- Stainless cladding for protection and easier care
- Finger notch for better control while you cut
- Western-style handle in black pakkawood for a comfortable grip
| Brand/series | Maboroshi |
| Type | Sujihiki |
| Forging & steel | Shirogami #1 & stainless cladding |
| Grind | 50/50 |
| Handle type | Western style, black pakkawood |
| Stainless | No |
| Hardness | 64-65 HRC |
| Length | 240 mm |
| Height | |
| Weight | |
| Spine thickness at handle | 2.5 mm |
Never put the knife in the dishwasher, so it keeps its edge and quality for a long time. Avoid cutting hard things such as bone, cartilage, frozen food and hard cheese. Thin, hard steel can be brittle, 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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