Teruyasu Fujiwara is a fourth-generation Japanese blacksmith from a long line of swordsmiths, celebrated for his high-quality, hand-forged kitchen knives that are considered some of the sharpest in the world. A pioneer in the industry, he is known for his innovation of using forge welding to laminate a carbon steel core with stainless steel, creating a durable, high-performance blade with easier maintenance than traditional carbon steel knives. His work combines traditional sword-making techniques with the goal of creating practical, durable kitchen tools meant to be passed down through generations.

The Sujihiki is a double edged 50/50 bevel knife with a pointed needle type tip it is mostly used as a slicer of meats and with a length from 210mm to 360mm it is perfect for larger cuts and joints of meat. I have used mine for cutting beef rumps, smoked salmon sides and cooked bone in rib eyes its a very versatile knife and is a must for any chef’s knife case.

The Line produced here called Maboroshi has a sandwich structure with stainless cladding and a core steel (shirogami (white paper) No.1), it contains a high carbon content and that makes the cutting edge very hard and sharp,  the raw materials are made by Hitachi Metals, Ltd.

As seen on the blade here there is a kanji marking which resembles (RH) This means "swordsmith" its a very rare addition which is said to mean the knife was made by Fujiwara himself and not the team in his factory.

Weight: 183g

Handle Material: Westen style (Yo) handle with black pakkawood

Handle Length: 135mm (5.31")

Blade Length: 212mm (8.35")

Blade Depth: 40mm

Thickness at spine: 2.8mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Shirogami 1 (White 1) with stainless cladding

Hardness (Rockwell scale): 64 - 65