We're thrilled to offer these excellent knives made by master blacksmith Teruyasu Fujiwara. Mr. Fujiwara's family has been making knives, swords and gardening tools for over a century and this wealth of bladesmithing knowledge is evident in his knives. The first line we are offering are his popular Nashiji line which translates to 'pear skin' and refers to the mottled look of the blades. The Nashiji line is heat treated at 64-65 rockwell and clad with stainless steel so you get great performance and ease of maintenance. We requested ho wood octagonal handles with buffalo horn ferrules so the handles do justice to the blades.
This 240 Teruyasu is awe inspiring... just awesome. In 24 years of professional food service Iíve never cut with anything like it.,and I never imagined something could flow through product so effortlessly,fluidly,organically.
The W#1 at this high hardness exhibits a whole new set of characteristics... new to me,at least. Iím sincerely awestruck. Itís exhibiting edge retention like I would had never imagined out of W#1. Itís been a month of hard holiday use,and I still havenít changed the bevels! Thatís unheard of for me,but itís that good OOTB. All Iíve been doing is touching up to the shoulders with a 2k & this thing performs. Itís going to absolutely floor me when I bring it up to a high grit finish... this I know. It sharpens so well... so effortlessly.. so keenly.
The website picture does not really show the exposed machi,but Iím a strong proponent for this classical presentation. This one is a very unique transition from machi to blade & the length it allows fits me perfectly.
The grind is impeccable on this knife. Truly masterful artistry. The san-mai spine has a consistency to its taper I have only seen on my Masamoto KS. Working down the blade face,the slick non-stick Nashiji finish resides over the slightest of hammer indentations in which truly exacerbates the rustic impression this knife makes while still retaining the exquisitely distinguished aesthetic one might expect from a knife at this price point. Continuing down the face,transitioning out of the Nashiji into the Kasumi stainless down to the cladding line,the convexing is visually apparent,and particularly distinct at the tip 1/3.
The Wa is exactly the way I like them; unpretentious and with a slight taper.
Kanji is engraved.
I still canít believe how this things cuts through food. This knife has an old soul...