Reviews | FUJIWARA TERUYASU Japanese knives manufacturer

For about 9 months now, I have had the pleasure of having a Teruyasu Fujiwara knife in my kitchen. I also have knives by Itto Ryu (Shirogami #2), Takeo Murata (Aogami #1) and a Dojo (Aogami Super) as well as a few other pieces. I sharpen them all the same, using the same procedure and stones. My Teruyasu knife is by far the best of them, and what I notice the most is that it stays sharper than all the other ones, for a longer period of time. I have the finger rest design, and I must say that I now wish my other knives had the feature as well. I would not hesitate to purchase yet another Teruyasu Fujiwara knife, and I strongly recomend his products.

Very nice handle, was worth waiting for

Nice fit and good protection

I had to wait some time before the knife arrived, probably because of the ebony handle I ordered. When it arrived it was packed as a gift. I'm very pleased with this knife. I use it for some time now. It is super sharp and has a beautiful artisan look and feel.

Lovely knife, very sharpe out of the box and easy to sharpen when required, although that isn't very often. My only criticism is even though the bevel of the blade is 50/50 the actual grind is more suited to a right handed person, that said, this is only noticeable when chopping dense veg such as swede and turnip. I have two Japanese knives so far (this one and a Tanaka Nakiri) and this is still my favourite! The service from Mr Teruyasu was also fantastic, I'll definitely buy from him again.

I have to say that this knife is amazing at cutting. One thing that I must note is that you must create a better cutting edge. The steel of the blade is amazing and doesn't chip easily. The handle I do recommend changing to a more comfortable handle. For the price the price of the steel can't be beat though!

What can I say other than that this knife is amazing. Functional Art. Great distal taper, great medium weight, amazing edge retention and ease of sharpening. Not super reactive at the edge either. It is an absolute pleasure to work with his knives in a professional kitchen. Dont hesitate to buy something of this level of quality, just do it!

I own the 21cm gyuto and it is honestly the best knife i used so far. Easy to sharpen. I would recomend it to anyone looking for this kind of knives !!
Christophe wong-tremblay,
Chef
Canada

Not every day use but perfect with meats, salamis etc;

Not every day but when used particularly
with fish it is perfect

Excellent

This knife is gorgeous and highly functional! Sharp and takes a great edge. Clearly, Master Fujiwara loves his craft, and he excels at it. I can't wait to add more of his knives to my collection.

Fantastic knife. I needed a short and tall blade to deal with garlic, herbs and spring onion...this one delivers every time as long as you know how to look after it.

Me and my wife really love your knife ,it's a real tool and no decoration. We use it every day in our kitchen. Cutting is mutch faster and cleaner.
It handels well and sharpening it is only needed very rarely.

I purchased this 150 mm petty almost a year ago as an inexpensive way to experience handmade knives. All my previous knives were french, japanese, and german production.

I reach for it whenever my larger knives feel too cumbersome or my cutting board is crowded. It can easily handle anything up to large potatoes and onions, and is perfect for shallots, garlic, and other small tasks, including boneless meats.

The blade has a very pleasing rustic look, yet it is wonderfully ground and tapered for performance. Very thin at the edge, but with just enough body behind it to feel solid. The exposed carbon edge has become a grey-blue color that contrasts against the stainless in a very pleasing way. It sharpens easily, and stays sharp far longer than it should, especially if stropped occasionally. The initial edge was very sharp, but had areas of very small chipping, which I quickly fixed on a 4000 stone. No problems of any kind since.

The (western style) handle is a bit too rustic. The spine is below the level of the top of the handle enough to let food particles stick in, making cleaning more of a chore. It is also visually distracting. That said, the handle is made from surprisingly nice Indian Rosewood (I believe) and feels good in the hand. I was worried it felt too small at first, but in use it provides the knuckle clearance I need, and the easy cutting of the blade does not require a wood chopping grip.

Overall, this knife does everything it should, and is just a better handle away from full marks. Thinking about it now though, I've had almost a year to fix or replace the handle and haven't. I probably never will either (though it is worthy of something nicer). I'll probably buy another one too, because I haven't seen or used anything that worked so well for the price.

totally love the knives. cutting vegetable have never been so easy..