• What is the difference between the Fujiwara Teruyasu kitchen knives and others?
    The most remarkable feature is 3 layers structure , the central part of the Fujiwara Teruyasu kitchen knives is made of steel , which is combined with stainless steel from the both sides

    Please take a look at real sharpness

    Generally kitchen knives are only made of stainless steel.
    It is said that stainless steel is strong against rust and easy to maintain, though,it is so weak that the sharpness will not be continued.

    the stainless steel is far from the steel for seeking sharpness.

    On the other hand, the steel is so hard that it enables the knives to keep on sharpness much longer than any other material.

    the Fujiwara Teruyasu kitchen knives , whose remarkable feature is 3 layers structure combined steel with stainless steel from the both sides, are produced one by one with hand elaborately.
    The 3 layers realized the both good features; strong against getting rust and long maintaining the sharpness.
    If you know further information, please take a look at the page how to finish producing kitchen knives.

    As if the Fujiwara Teruyasu kitchen knives look like a sandwich with Steel and stainless steel, the finished goods has both good features: strong against getting rust and long maintaining the sharpness.
  • Does not 3 layer structure get rust?
    the central part steel is precisely Carbon steel, do not mind if the fringe gets black color.Carbon steel has been used as material of Japanese sword Katana,which 0.3−2.0[mass%]carbon goes in iron metal

    on the contrary, unless the edgegets black color on , the material might not be as same steel as traditional Japanese sword Katana

    Try to appreciate what authentic sharpness looks like

    * Please clear the water on the edge off and keep it after using the knives.

  • What do you recommend for a general user at home?
    We recommend GYUTO knives or SANTOKU knives for the general users

    The edge is 180 mm long which is very popular length. If you mind how long is the most useful for you, please confirm the length of which you use.
  • How often do we need to sharpen the knife?
    It depends on your sense generally.
    Cheffs sharpen their knives every day. the person might want to keep the sharpness such as nature tomatoes or cucumbers can be cut perfectly.

    We recommend to sharpen the knives twice a year.

    If you would like to place the order to shrapen your knives, I willingly accept it which cost JPY1500 per one knife. (And you have to pay re-shipping fee in additional .)
    Please Try to sharpen your knives if you like it by yourselves.
  • Would you like to ask us about shrpenning other products (not our own products)?
    we accept the order from you .even though, the knives are other companies products

    Recently the number of the authentic craftsmen has been decreasing since mass production and consumption continued long

    If you have any problems, please ask us.
    Our craftsmen got an award as Toyo excellent skillful person.
    Please appreciate it.
  • Is it safe to put them in the dish dryer?
    It is best not to put it in, as it will aggravate the rust. Rapid drying at high temperatures will deteriorate and corrode the iron. Also, the plastic part of the handle may turn white or be damaged.
  • Can't I use a simple sharpener instead of a whetstone?
    A kitchen knife gradually becomes thicker as it goes from the blade to the spine(In Japanese mine). Unfortunately, a simple sharpening machine will only sharpen the edge of the blade, so no matter what kind of knife you use, you will not get the same level of sustained sharpness as when you bought it. It is better to sharpen it with a whetstone or send it for sharpening.