Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets. Yielding extremely high sharpness potential, these knives outperform many that cost considerably more.
This Nashiji line has a slightly lower finish level but are amazing value for a knife this good.
- Teruyasu Fujiwara Japanese Knife
- Nashiji Series
- 180mm Santoku / Bunka Knife
- Shirogami (White) #1, Soft Stainless Clad
- Timber, Semi-Western Style (YO) Handle
- Handcrafted in Japan
- Medium out-of-box sharpness, much higher possible
- Edge Length: 178mm | Overall Length: 302mm | Blade Height: 53mm | Weight: 190g
- Blade Thickness: (A) 2.7 (B) 2.3 (C) 0.7
* High-carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent rust.
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* These knives are thin and made from White #1 steel, care is required to prevent chipping.
Japanese Knife | Santoku (Cook Knife)
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
Japanese Kitchen Knife | Bunka (Home Cook Knife)
Also like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Bunka knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Bunka knife is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
Godammit, ProTooling are the best.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
The Japanese are masters of their art and ProTooling are always really welcoming and down-to-earth, willing to spend time finding a knife to suit you.
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Lennox Hastie - Firedoor
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Anjali - Sous Chef, Saint Peter
ProTooling are unrivalled in product knowledge, knife diversity and above all a burning desire to provide true quality craftsmanship. It truly inspires us as chefs, cooks and craftsman alike to reflect on our own depth of knowledge, skills and industry awareness when surrounded by such informed professionals like ProTooling.
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Oscar Solomon - GRECA Executive Chef
The team at ProTooling are master at their craft and incredibly kind and helpful while do so! Every time I drop my knives off, I feel a sense of relief as I know how well looked after they are. Love this place and the team - thanks for everything you do ProTooling!
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Ismat - Recipe Developer / Photo Chef
I have built a very strong relationship with ProTooling. Paul (the owner) has a very good attitude and that reflects in the products he stands behind. He provides only the best quality through all of the good relationships he has been able to grow throughout the years with the top craftsmen in Japan. He and his staff are amazing. Keep up the good work.
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Nicola - Chef / Knife Connoisseur