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 steelHagane , 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,itl is so weak that the sharpness will not be continued.

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

On the other hand, the steel Hagane 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 steelHagane with stainless steel from the both sides, are produced one by one with hand elabolately.
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 Hagane 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 Hagane 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 Hagane 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.


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