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About Us
The Charm and Tradition of Japanese Knives
A Blade That Carries the Spirit of the Samurai
Japanese knives are loved by chefs and cooking enthusiasts all over the world. Their popularity is not only because they cut so well, but because each blade carries the culture of samurai swordsmithing and the spirit of craftsmanship. In this article, I’ll introduce the main types of Japanese knives, how to choose the right one, the cultural background rooted in samurai sword-making, and what makes TERUYASU FUJIWARA EDGED TOOL CRAFT knives special.
Table of Contents
Representative Types of Japanese Knives
There are many different types of Japanese knives, each designed for a
specific purpose with unique shapes and blade lengths. The Gyuto is an
all-purpose knife perfect for meat, fish, and vegetables. The Santoku is
especially popular in households for everyday cooking. The Nakiri is made
for vegetables, while the Yanagiba is crafted for slicing sashimi. These
forms have evolved alongside Japanese culinary culture.
At TERUYASU FUJIWARA EDGED TOOL CRAFT, our craftsmen hand-forge a wide
variety of knives, including Gyuto and Yanagiba. The Yanagiba, in
particular, is highly regarded because it slices sashimi in one smooth pull,
preserving flavor and creating a beautifully clean surface.
How to Choose and Use Japanese Knives
The key to choosing a knife is to match it with your cooking style and hand size. For broad home use, the Santoku is a great choice. If you often work with meat and fish, the Gyuto is ideal, while the Nakiri suits those who cook a lot of vegetables. Blade length is also important—around 210mm is generally the easiest size for home kitchens.
At TERUYASU FUJIWARA EDGED TOOL CRAFT, we recommend the Gyuto 210mm for anyone buying their first Japanese knife. Many of our international customers have shared their impressions, saying things like, “I was moved by how beautiful the cut looks.” Our knives are loved by beginners and professional chefs alike.
Japanese Knives and the Tradition of Samurai Swordsmithing
At the heart of Japanese knives lies the tradition of samurai swordsmithing. The sword was considered the very soul of the warrior, and the forging techniques developed for swords have been passed down into modern knife-making. The repeated hammering of steel to achieve both hardness and resilience is a shared wisdom of swordsmiths and knife craftsmen.
Since its founding in the Meiji era, TERUYASU FUJIWARA EDGED TOOL CRAFT has continued to carry on this swordsmithing lineage, crafting knives for cooking with the same dedication. Many overseas customers tell us, “When I hold a Japanese knife, I feel the spirit of the samurai.” That feeling comes from the long history and culture embedded behind the sharpness and beauty of the blade.
What Makes TERUYASU FUJIWARA EDGED TOOL CRAFT Knives Special
Each of our knives is forged using traditional techniques, with every blade carefully sharpened by hand. We use only carefully selected steel to ensure both outstanding sharpness and ease of sharpening. The balance between the blade and handle is also designed so that the knives can be used comfortably, even for long periods of time.
Conclusion
Japanese knives are not just cooking tools—they are crafted works of art that carry the spirit and techniques of samurai swordsmiths. By understanding their types and uses, you can open up a whole new world of enjoyment in cooking.
TERUYASU FUJIWARA EDGED TOOL CRAFT knives are “lifelong tools,” born from
the sincere handwork of our craftsmen. If you are choosing your first
Japanese knife, we suggest starting with the Gyuto 210mm. It will transform
your time in the kitchen into something truly special. Visit our official
website to explore the details and find the perfect knife for you.
This is Miho from Fujiwara Teruyasu Blade Craftsmanship Customer Support.
FAQ
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Why are Japanese knives valued all over the world?It’s not just because they are razor-sharp. Behind each blade lies the spirit of the samurai swordsmith and the skill of dedicated craftsmen. What’s more, since they can be repaired and re-sharpened to last for decades, they embody sustainability—a value that resonates strongly with today’s world. That is why professional chefs everywhere choose them.
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What are the signature knives of Fujiwara Teruyasu?The most renowned are the Maboroshi and the Denka. The Maboroshi uses White #1 steel at its core, offering an exquisitely fine edge. The Denka is forged with Super Blue steel clad in stainless steel, making it resistant to rust and able to hold its edge for a long time. Both transform cooking into a cultural experience.
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How are Japanese knives connected to the SDGs?Because they can be re-sharpened and reused even after chipping or rusting, they embody SDG Goal 12: “Responsible Consumption and Production.” Caring for one knife conserves resources and reduces environmental impact, while preserving traditional craftsmanship also supports local employment.
