Nakiri knife [Maboroshi]

Established a company as a Japanese sword manufacturer 140 years ago.
We are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
  • Nakiri knife [Maboroshi]
  • Nakiri knife [Maboroshi]
  • Nakiri knife [Maboroshi]
  • Nakiri knife [Maboroshi]

Nakiri knife [Maboroshi]
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. The series of Nakiri (vegetable-cutting) knife, Maboroshi has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is Uchidashi finish and this series is the most popular knife. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.
[ Length ] [ Weight ] [ Price ]
150mm 180g 30,800 JPY
165mm 195g 33,000 JPY
195mm 330g 55,000 JPY
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30,800 JPY



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This product is currently out of stock due to popular demand.
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  • Dallas Campbell
    Truely an amazing piece of craftsmanship. I am very happy with this knife. Thank you very much.
    Nakiri knife [Maboroshi]
  • Hjalmar Hake
    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.
    Nakiri knife [Maboroshi]
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