Fujiwara [Denka] Sujihiki (Carving Knife) 240mm - Western Handle:

Fujiwara [Denka] Sujihiki (Carving Knife) 240mm - Western Handle:

Discover the unparalleled craftsmanship of Fujiwara, a renowned name in Japanese cutlery. Crafted by Fujiwara Teruyasu, a fourth-generation blacksmith from Tokyo, these knives are steeped in tradition, employing the same artisanal techniques used in crafting Japanese Katana swords.

The Fujiwara [Denka] Santoku Knife features the innovative san mai construction, a three-layer steel fabrication technique pioneered by Fujiwara. This method construction has stainless steel as the outer layers providing protection to the prized super blue steel core, renowned for its high carbon content. (Aogami Super)

The hammered (Tsuchime) finish adds aesthetic appeal each knife is a work of art, making each knife unique.
Fujiwara embodies wabi-sabi (侘び寂び) a traditional Japanese aesthetics centered on the acceptance imperfection. "Imperfect, impermanent, and incomplete" in nature. 
These knives are most obviously handmade, and no two knives will be the same.

Designed for professionals and enthusiasts alike, these knives boast exceptional heat treatment and edge geometry ensuring a razor-sharp edge that holds well and is easy to maintain. However, it's important to note that while the stainless-clad construction provides some corrosion resistance, proper care is essential to prevent surface rust.

Please be aware that due to the handmade nature of these knives, each piece may exhibit unique characteristics or imperfections, adding to its artistic appeal. Additionally, as with any high-quality blade, proper handling is crucial to avoid chipping or damage.
Be aware the cutting edge will patina and darken with use.

Experience the excellence of Fujiwara [Denka] Santoku Knife - a testament to centuries-old craftsmanship and modern culinary innovation.

Leigh’s 2 cents: Insane cutting ability and unmatched edge retention. 
Expensive but one of the best knives money can buy.
This range leaves Fujiwara's white steel range dead in the water.
One of the best performing knives I've used as a chef of 20 years.

Specifications:
- Steel: Super Blue Steel (Aogami Super), Stainless Clad
- Finish: Kuro (Black) Tsuchime (Hammered)
- Blade Length: 224mm
- Blade Thickness: 3.6mm (Above Heel), 1.7mm (Near Tip)
- Overall Length: 382mm
- Blade Height: 40mm
- Weight: 225g
- Rockwell Hardness: 64/65
- Bevel: Double
- Handle: Western