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Fujiwara meat knife with Shirogami core

Fujiwara knives are notorious. They are probably the sharpest knives in the world. The shirogami steel (white carbon steel) is normally already one of the very finest steels. But Fujiwara forges the steel to the highest level.

Only for true knife lovers

At first glance, you wouldn't say this is such a great knife. The finish is quite rough. The pakka wood handle is solid but lacks the finish we are used to from other Japanese knife makers. You are buying a real diamond in the rough. This knife steals the show with its cutting capabilities, not with its looks.

#1 Shirogami White Carbon steel

The core of the knife is made of shirogami steel hardened to 64-65 rockwell. Since it is carbon steel you will need to maintain and dry the knife properly as the knife may rust. Folded over the shirogami steel are 2 layers of softer stainless steel that keep the rest of the blade from rusting. This makes the knife easy to maintain than normal carbon knives.

Well thought-out ergonomics

Despite the coarse finish, the knife sits well in the hand. The balance is well thought out and thanks to the recess in the blade you have full control over the blade. Perfect for cutting with the pinch grip.

Specification

Product Details
Type Knife
Category Knives
Series Fujiwara Maboroshi
Color Gray
Weight 179 grams
Details Blade
Steel Type Carbon
Type of knife Sujihiki, Carving knife
Steel grade Shirogami
Hardness(Rockwell HRC) 65
Blade height 39 mm
Blade finish Tsuchime
Origin of steel Japan
Blade length 245 mm
Total length 365 mm
Blade Thickness (heel) 2.5 mm
Blade Thickness (centre) 2.1 mm
Blade Thickness (1cm from tip) 0.8 mm
Sharpening Double Bevel
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Details Handle
Handle Type Western (Yo)
Handle Material Pakkawood
Handle length 115 mm
Right or Left Handed Left- and Right-handed
UPC