Handforged in Tokyo, Japan by Teruyasu Fujiwara hamono
Nakiri: Traditional vegetable knife with flat profile and square tip for clean push-cuts through produce
166mm (6.54") cutting edge length with 53.7mm height at heel
Weight: 212g - substantial for controlled push cutting
Shirogami #1 (White #1) carbon steel core for exceptional sharpness
Stainless clad construction for easier maintenance
Tsuchime (hammered) finish
Pakkawood handle for durability
The Teruyasu Fujiwara workshop in Tokyo continues a knife making tradition dating back to 1870. The workshop maintains its heritage of traditional Japanese sword-making techniques applied to kitchen knife production. They are particularly noted for their distinctive heat treatment of Shirogami #1 (White #1) and Aogami Super (Blue Super) steels, following their philosophy of "honmono no kiremi" (本物の切れ味) - creating blades with enduring sharpness.
Overall length: 297mm Blade length - heel to tip: 166mm (6.54") Blade height at the heel: 53.7mm Spine thickness: • at the handle: 2.6mm • at the heel: 2.6mm • midway: 1.7mm • 1cm from the tip: 1.2mm Weight: 212g Edge/bevel: 50:50 Handle: pakkawood Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this 165mm Teruyasu Fujiwara Maboroshi shirogami#1 nakiri knife, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
