Products | Japanese Knife | TERUYASU FUJIWARA

Japanese Handle Collection


+ Gyuto knife [Maboroshi] + Octagonal handle with baffalo horn bolster [Finger Rest] + Gyuto knife [Maboroshi] + Octagonal handle with baffalo horn bolster [No Finger Rest] + Paring knife [Denka] + Octagonal evony handle with baffalo horn bolster + Gyuto knife [Denka] + Octagonal evony handle with baffalo horn bolster + Nakiri knife [Denka] + Octagonal evony handle with baffalo horn bolster

Japanese Gyuto Knife (Chefs Knife)

Chefs knife. From your kitchen to a chefs kitchen, this knife is used most frequently.
+ Gyuto knife [Denka] + Gyuto knife [Maboroshi] + Gyuto knife [Nashiji]

Japanese Santoku Knife (All-purpose utility Knife)

All-purpose utility knife. This knife is an all-purpose utility knife for home use providing a wide blade and it combines meat cutting knife and vegetable cutting knife. Since this knife can be used in 3 ways, specifically cutting meat, vegetables and boneless fish, it is called Santoku (literally meaning 3 virtues).
+ Santoku knife [Maboroshi] + Santoku knife [Denka] + Santoku knife [Japanese style] + Santoku knife [Nashiji]

Japanese Deba Knife (Fish filleting Knife)

It is used when cutting fish or bones. We recommend that you use different sizes of Deba knife, such as large Deba, medium Deba, and small Deba, depending on the size of the fish you cut. Please note that all Deba knives are made to order; therefore, it may take “several months” to deliver it after your orders are received.
+ Deba knife [Denka] + Deba knife [Kasumi] + Salmon cutting knife [Kurouchi] + Bone spading knife [Maboroshi] + Western Deba knife [Nashiji] + Deba knife [Nashiji] + Deba knife [Maboroshi]

Japanese Petty Knife (Paring Knife)

It is suitable for detailed work such as peeling skins of vegetables or fruits.
+ Paring knife [Denka] + Paring knife [Nashiji] + Paring knife [Maboroshi]

Japanese Sashimi Knife (Sashimi-slicer Knife)

Sashimi-slicer knife. This Sashimi knife has a 3-layer construction; the front and back sides are made of stainless steel, with the highest-quality tempered steel in the middle, with which no one else can compete. Different from conventional ones available in the market, it is structured such that even after it is used for a long-time to cut Sashimi, it is less likely to be curved (correctly, bending).
+ Sashimi knife [Denka] + Sashimi knife [Kasumi] + Sashimi knife [Nashiji] + Sashimi knife [Maboroshi]

Japanese Sujibiki Knife (Meat carving Knife)

Meat carving knife. This knife is used to remove tendons from a chunk of meat. Because the blade is long and narrow in width, it can also be used for cutting sashimi (raw fish).
+ Sujibiki knife [Denka] + Sujibiki knife [Maboroshi]

Japanese Nakiri Knife (Vegetable-cutting Knife)

Vegetable-cutting knife. Self-explanatory, the blade is made so as to be most suitable for cutting vegetables. It is very capable of cutting vegetables into small pieces.
+ Nakiri knife [Denka] + Nakiri knife [Maboroshi] + Nakiri knife [Japanese style] + Nakiri knife [Western style]

Japanese Other Knives

Cooking Set for Men [Denka]

　1.Gyuto knife 210mm [Denka]
2.Paring knife 120mm [Denka]
3.Deba knife 150mm [Denka]
4.Special knife case (48cm x 18cm x 9cm)

+ Cooking Set for Men [Denka]

Cooking Set for Men [Maboroshi]

　1.Gyuto knife 210mm [Maboroshi]
2.Paring knife 120mm [Maboroshi]
3.Deba knife 150mm [Maboroshi]
4.Special knife case (48cm x 18cm x 9cm)

+ Cooking Set for Men [Maboroshi]

Usuba (thin-blade) Kama-gata knife

　This is a vegetable cutting knife for industrial use. Due to its characteristic of a single-edged knife, it can be used widely such as peeling thin skins or rotary cutting of vegetables.

+ Usuba (thin-blade) knife [Maboroshi]
+ Usuba (thin-blade) Kama-gata knife [Kasumi]
+ Kama-gata knife [Maboroshi]

Kiritsuke knife

　This knife is a creation by blacksmith from Edo Era. It is an Edo-shaped knife that can be used as a thin-blade as well as to cut Sashimi.

+ Kiritsuke knife [Kasumi]

Peeling knife

　As its name implies, this is a knife to peel skins of vegetables and fruits.

+ Peeling knife [Kasumi]

Eel knife

　This knife is an Edo-shaped creation by blacksmith from Edo Era, and used exclusively to split eels. The shape of eel knives differs significantly depending on the region. In Edo (former name of Tokyo), as a town of Samurai worriers, splitting from the belly was the image of Seppuku (stomach cutting). The method for splitting from the back of fish had since been regarded as good luck.

+ Eel knife [Kasumi]

Noodle cutting knife

　A noodle cutting knife is most suitable to cut Soba or Udon noodles, or Japanese mochi (rice cakes).
Because it is all handmade by a skilled craftsman at the manufacturer, it is cheaper than purchasing at retail. This knife is widely popular among beginners as well as professionals.

+ Noodle cutting knife [Kurouchi Single edge]
+ Noodle cutting knife　[Kurouchi Double edge]
+ Noodle cutting knife [Kurouchi Single edge]