Fujiwara Teruyasu's knives are among the best in the world. These blades keep the
cutting edge of the knife sharp longer than any other knife you have ever used.
More than 140 years ago, the Fujiwara family began as a producer of
agricultural tools and then of swords. After World War II, the production for swords
was severely limited, so Fujiwara San, the fourth generation Master of
Blacksmith, focused on the manufacture of kitchen knives and scissors for
industry as a way to restore the family's previous glory. These knives are
entirely hand-forged. An ultra-hard white carbon steel core is laminated
between soft and more elastic steel. This is probably the best method of
producing kitchen knives. Some of the features of carbon steel include a very
long blade life, easy sharpening, and exceptional cuts in cutting. These knives
require special maintenance because they rust if are not maintained properly.
To avoid this, please clean with water, wipe the knives with a soft cloth and
spray with Camelia oil after use. Camelia oil is the best and most harmless oil
for carbon steel blades. The most unique quality of these knives is the notch
in the blade where you can place your finger for a perfect balance. Typically,
when the chef holds the knife, he holds with his thumb and forefinger. Fujiwara
San created this “finger rest” to make this grip easier for beginners and more
convenient for the experienced users.