Teruyasu Fujiwara Maboroshi shirogami#1 nakiri 165mm

Handforged in Tokyo, Japan, this 165mm nakiri knife is designed for clean cuts through vegetables. It features a Shirogami #1 carbon steel core, known for its exceptional sharpness and the workshop’s renowned heat treatment.

• Handcrafted 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.

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Brand: Teruyasu Fujiwara
Producing Area: Tokyo, Japan
Knife type: nakiri
Finish: tsuchime
Core steel: Shirogami#1/ White#1
HRC: ~64
Steel type: carbon steel
Cladding: stainless clad

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

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Note:
a. For the care and maintenance of Japanese knives, such as this 165mm Fujiwara vegetable 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.