Fujiwara Maboroshi no Meito 300mm Yanagiba
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Fujiwara Teruyasu 300mm Maboroshi No Meito Yanagiba
In terms of single bevelled knives Sakai knives remain the king of refined elegance but Fujiwara kataba knives are the ‘king of cool’ by a mile. These blades are sanmai (3 layers) as opposed to the regular hagane/jigane setup but they certainly evoke an emotional response from any red-blooded enthusiast who manages to get their paws on one.
Do they have the usual concave surface on the back? Well in a kinda uneven hipster way they do. Are they sharp and will they scare the fillets off a fish at first sight? Tick!
Current batch of Fujiwara's sport rosewood handles with black pakkawood ferrules.
Fujiwara san comes from a long lineage of tool, sword and knifemakers. His great grandfather was originally a Meiji period blacksmith forging agricultural tools for farmers in 1870. Fujiwara II was a swordsmith. Fujiwara III was a specialist in traditional single bevel Japanese kitchen knives. Current generation Fujiwara IV is most well known for his mindblowingly sharp Maboroshi No Meito knives.
*(Not to be confused with Fujiwara Kanemasa)
Fujiwara Teruyasu Maboroshi Knives
"Maboroshi No Meito" translates as "Famous sword of dreams" and the sharpness of Maboroshi knives certainly lives up to the name. Elite performance is created from the hands of Fujiwara IV and his team of seven blacksmiths & sharpeners incorporating traditional knife, tool and swordmaking techniques of Fujiwara's ancestors. The Maboroshi No Meito knives have a cult following in Japan and around the world.
Fujiwara IV - "I would like you to experience true sharpness."
Note: For those after a faultless smooth, polished fit and finish Fujiwara knives are not for you ... Theses knives are rough n' ready, handmade tools and as we say "imperfectly perfect."
Caution: Not recommended for those without advanced knife skills. These knives will cut off digits so keep away from children.
- The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust. We recommend coating the edge with camellia oil in humid environments.
- A grey/black patina may form on the edge. This is totally normal for carbon steel and aids in protecting against rust.
- This blade is sharpened to a fine edge and will chip if mishandled.
- Never use a steel/honing rod to sharpen single bevelled knives.
|Blade Thickness||4.1mm||Tang||Pin tang|
|HRC (hardness)||62-63||Composition||3 layer - Stainless clad Yasuki Blue 1 carbon steel|
|Edge||Kataba bevel for right handers||Saya||Not included|
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