Teruyasu Fujiwara: Where Artistry and Craftsmanship Meet

"In his own words, Kojiro Watanabe's knives are 'expected to be passed down from father to son, and mother to daughter.'

A Journey From Samurai Swords to Kitchen Knives: A Brief History

Established as a Japanese sword manufacturer over 150 years ago, Fujiwara wants to ensure that everyone has the opportunity to directly appreciate the sharpness and splendid craftsmanship of these traditional swords. They have instilled the traditional technology and skills of manufacturing the Japanese sword into modern handmade kitchen knives.

Unleashing the Essence of 'Katana' in Your Kitchen

Fujiwara’s goal is to guarantee that the handmade kitchen knives, crafted with the same manufacturing methodology as Japanese swords known as "KATANA," are truly authentic and sharp. Their continuous effort aims to preserve and enhance the same traditional Japanese sword manufacturing skills, ensuring that their products meet customers' needs for sharpness and longevity.

A Family Affair: The Vision of Kojiro Watanabe

"Kojiro Watanabe aims for his knives to be considered as precious practical tools."

The motto of the 4th generation blacksmith of Teruyasu Fujiwara, Kojiro Watanabe, is to create practical and extremely durable knives that can last for decades. His knives are, in his own words, “expected to be passed down from father to son, and mother to daughter.” Moreover, these knives are considered as precious practical tools.

A Unique Approach by a Master Bladesmith

Kojiro Watanabe is a distinguished Japanese master bladesmith who stands out for his unique approach to knife making. Unlike many knife makers who purchase layered steel from steel factories, Watanabe forges his own steel and constructs his blades using a three-layered steel composition in a san mai style.

San Mai: A Triumph of Innovation and Tradition

This method involves two stainless steel layers on the outside, protecting a core made from either Shirogami white #1 or Aogami super steel. While this core steel is commonly associated with traditional Japanese models, Watanabe applies it to his Western-style knives.

The Best of Both Worlds: Functionality Meets Durability

The advantage of this sanmai construction is clear: the high-carbon steel core enjoys the protection of stainless steel, resulting in low-maintenance knives that require no special treatments to prevent rust. However, the high carbon steel is exposed where it matters most, at the cutting edge of the knife.

Precision in Every Cut

Watanabe meticulously thins all his knives by hand on Kaiten Toshi water stones, finishing them with a micro bevel. His knives are renowned for their exceptional sharpness and precision, making them ideal for precise cutting tasks.

When Craftsmanship Embraces Imperfection

Although Watanabe's knives may not possess the flawless finish found in most premium knives, this imperfection is embraced in Japanese culture as "wabi sabi.” If you can look past the wabi sabi fit and finish on most of his knives, you will be thrilled and amazed by the awesome performance of Fujiwara blades.

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