Teruyasu Fujiwara knives are renowned for their exceptional sharpness and hand-forged quality, stemming from a family tradition of blade making that began over 130 years ago. They are known for a unique three-layer construction (a high-carbon steel core sandwiched between stainless steel) that combines superior sharpness with rust resistance. While highly valued for their performance, their handmade nature means they have a rustic, slightly imperfect aesthetic and can be somewhat delicate, requiring meticulous care to prevent rust and chipping. 

Key characteristics 

• Exceptional sharpness: Fujiwara is known for achieving extremely fine and sharp edges, partly due to his pioneering work in using the San mai technique of laminating stainless steel to a carbon steel core.
• Durability: The stainless steel outer layers protect the hard carbon steel core, making the knife more resistant to rust than a full carbon steel knife. The steel is also very hard, contributing to excellent edge retention.
• Handmade and rustic aesthetic: Each knife is unique because it is handmade, featuring a rustic appearance with imperfections that reflect the Japanese philosophy of wabi-wabi 
• Care requirements: Due to the high-carbon steel core, these knives require proper maintenance. They must be dried immediately after each use to prevent rust, and a light coat of oil can help during storage.
• Blade geometry: The primary bevel has a convex shape and is sharpened at a low angle for maximum sharpness, which is supported by a thicker bevel to prevent chipping.
• Finger notch: A common feature on Fujiwara's knives is a finger notch, which is designed to encourage proper grip and technique by helping the user hold the knife correctly.

• Versatility: Fujiwara makes a wide range of knives, including the versatile Gyutochef's knife, which can be used for a variety of tasks like chopping, dicing, and mincing. 

• Legacy and innovation: The Fujiwara family has been making blades for over 130 years, a tradition that Teruyasu Fujiwara continued by switching the focus from swords to kitchen knives after World War II. He was the first to forge stainless steel cladding onto a carbon steel core, making carbon steel knives more user-friendly by reducing maintenance needs and rust concerns.
• Craftsmanship: He is known for forging each knife from start to finish, a process that results in remarkable sharpness, hardness, and edge retention. His knives are considered to have a "soul" and are highly regarded for their performance.
• Motto: His goal is to create knives that are practical, durable, and can last for decades.

• Product lines: He has several well-known knife lines, including, Denka, Mabaroshi and Nashiji