{"title":"Fujiwara Nashiji","description":"\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003ePeople regularly gasp when they slice a tomato or potato with Fujiwara-san’s knives in the shop. The knives of Teruyasu Fujiwara are real darlings of Knifewear. These blades of his are remarkable. The quality of the sharpness is nearly unparalleled and the edge retention blows my mind. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThe finish of the steel in this series is called Nashiji because it looks and feels like the skin of the Asian pear. Another invention of Fujiwara-san has been copied time and time again. Imitation is the highest form of flattery ya’ know. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese knives are finished with a “D” shaped Japanese style blonde ho wood (magnolia) handle and black resin collar. This is the traditional Japanese handle. This type of handle creates a knife with overall lightness and a blade forward balance. I love a light knife as one does not become fatigued with heavy use, and they are more precise. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe kanji on the knife blade \u003c\/span\u003e\u003cspan\u003e藤原照康作 \u003c\/span\u003e\u003cspan\u003ereads “Fujiwara Teruyasu Saku” (Made by Teruyasu Fujiwara).\u003c\/span\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e","products":[{"product_id":"fujiwara-nashiji-nakiri-165mm","title":"Fujiwara Nashiji Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eA Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"455\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":21004565956,"sku":"FUN165NA","price":297.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-nakiri-165mm-1.jpg?v=1551827877"},{"product_id":"fujiwara-nashiji-gyuto-240mm","title":"Fujiwara Nashiji Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to a “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"lazyframe\" data-ratio=\"16:9\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"438\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786518642716,"sku":"FUN240GY","price":670.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-gyuto-240-1.jpg?v=1759451074"},{"product_id":"fujiwara-nashiji-gyuto-195mm","title":"Fujiwara Nashiji Gyuto 195mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to a “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"428\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786519265308,"sku":"FUN195GY","price":325.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-gyuto-195mm-1.jpg?v=1551827895"},{"product_id":"fujiwara-nashiji-gyuto-180mm","title":"Fujiwara Nashiji Gyuto 180mm","description":"\n    \n  \u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time.\u003cbr\u003e\u003cbr\u003e\nFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in.\u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara was one of the first to develop the technique of making a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance. He pushes his steel to its absolute limit of hardness, creating a blade that requires respect and care but stays sharp for a ridiculously long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to a “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"423\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786535485468,"sku":"FUN180GY","price":302.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-gyuto-180mm-1.jpg?v=1759451076"},{"product_id":"fujiwara-nashiji-santoku-165mm","title":"Fujiwara Nashiji Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eThis is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"466\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786536108060,"sku":"FUN165SA","price":270.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-santoku-165mm-1.jpg?v=1551827883"},{"product_id":"fujiwara-nashiji-petty-150mm","title":"Fujiwara Nashiji Petty 150mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eThis is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"463\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786536435740,"sku":"FUN150PE","price":218.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-petty-150mm-1.jpg?v=1551827863"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/617242cb1b2c0d6e16a17f46a07f16a2_81c00378-391f-4dc3-bb0a-0732e050ecbd.jpg?v=1563422326","url":"https:\/\/knifewear.mom\/en-us\/collections\/fujiwara-nashiji.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}