{"title":"Fujiwara","description":"\u003ch2 data-end=\"204\" data-start=\"156\" data-section-id=\"rfphvu\"\u003eFujiwara – Raw Performance, Traditional Craft\u003c\/h2\u003e\n\u003cp data-end=\"410\" data-start=\"206\"\u003eFujiwara knives are built with one priority: cutting performance. Forged in Japan using high-carbon steels, they’re known for aggressive grinds, exceptional sharpness, and a distinctive feel on the board.\u003c\/p\u003e\n\u003cp data-end=\"553\" data-start=\"412\"\u003eOften finished in kurouchi or nashiji, Fujiwara knives favour function over refinement. They’re not about polish — they’re about performance.\u003c\/p\u003e\n\u003cp data-end=\"678\" data-start=\"555\"\u003eThese are knives for those who value edge quality, feedback, and the satisfaction of maintaining a true carbon steel blade.\u003c\/p\u003e","products":[{"product_id":"teruyasa-fujiwara-denka-petty-120mm","title":"Teruyasa Fujiwara Denka Super Blue Petty Knife 120mm Kurouchi","description":"\u003ch2 data-end=\"297\" data-start=\"268\"\u003eFujiwara Denka Petty 120mm\u003c\/h2\u003e\n\u003cp data-end=\"594\" data-start=\"299\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-end=\"784\" data-start=\"596\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-end=\"859\" data-start=\"786\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-end=\"864\" data-start=\"861\"\u003e\n\u003ch3 data-end=\"909\" data-start=\"866\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1006\" data-start=\"911\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1166\" data-start=\"1008\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-end=\"1060\" data-start=\"1057\"\u003e• Bevel polish may vary\u003cbr data-end=\"1086\" data-start=\"1083\"\u003e• Spine and choil finishing may be minimal\u003cbr data-end=\"1131\" data-start=\"1128\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-end=\"1261\" data-start=\"1168\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1395\" data-start=\"1263\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-end=\"1495\" data-start=\"1397\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-end=\"1500\" data-start=\"1497\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1502\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-end=\"1703\" data-start=\"1530\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-end=\"1767\" data-start=\"1705\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1956\" data-start=\"1769\"\u003e• Excellent edge retention\u003cbr data-end=\"1798\" data-start=\"1795\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-end=\"1861\" data-start=\"1858\"\u003e• Greater wear resistance than White steels\u003cbr data-end=\"1907\" data-start=\"1904\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-end=\"2048\" data-start=\"1958\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-end=\"2156\" data-start=\"2050\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-end=\"2161\" data-start=\"2158\"\u003e\n\u003ch3 data-end=\"2190\" data-start=\"2163\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-end=\"2227\" data-start=\"2192\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2396\" data-start=\"2229\"\u003e• Noticeable distal taper\u003cbr data-end=\"2257\" data-start=\"2254\"\u003e• Thin edge geometry\u003cbr data-end=\"2280\" data-start=\"2277\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-end=\"2334\" data-start=\"2331\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003e Petty – Compact Precision\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2509\" data-start=\"2500\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2649\" data-start=\"2511\"\u003e• You sharpen your own knives\u003cbr data-end=\"2543\" data-start=\"2540\"\u003e• You value edge retention and cutting authority\u003cbr data-end=\"2594\" data-start=\"2591\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-end=\"2673\" data-start=\"2651\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2796\" data-start=\"2675\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-end=\"2726\" data-start=\"2723\"\u003e• You want refined fit and finish\u003cbr data-end=\"2762\" data-start=\"2759\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2801\" data-start=\"2798\"\u003e\n\u003ch3 data-end=\"2811\" data-start=\"2803\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2965\" data-start=\"2813\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2881\" data-start=\"2878\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2935\" data-start=\"2932\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2998\" data-start=\"2967\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"3018\" data-start=\"3000\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3244\" data-start=\"3020\"\u003eBlade length – 120mm\u003cbr data-end=\"3043\" data-start=\"3040\"\u003eSteel – Super Blue (Aogami Super \/ Chigusa-kō) carbon steel core\u003cbr data-end=\"3110\" data-start=\"3107\"\u003eCladding – Stainless \u003cbr data-end=\"3144\" data-start=\"3141\"\u003eConstruction – San-mai\u003cbr data-end=\"3169\" data-start=\"3166\"\u003eHandle – Pakkawood\u003cbr data-end=\"3201\" data-start=\"3198\"\u003eFinish – Kurouchi\u003cbr data-end=\"3228\" data-start=\"3225\"\u003eOrigin – Japan\u003c\/p\u003e\n\u003cp data-end=\"3277\" data-start=\"3246\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312318529921,"sku":null,"price":468.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-petty-120mm-1390678.jpg?v=1772710596"},{"product_id":"teruyasa-fujiwara-denka-gyuto-180mm","title":"Teruyasa Fujiwara Denka Super Blue Gyuto Knife 180mm Kurouchi","description":"\u003ch2 data-start=\"268\" data-end=\"297\"\u003eFujiwara Denka Gyuto 180mm\u003c\/h2\u003e\n\u003cp data-start=\"299\" data-end=\"594\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"784\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-start=\"786\" data-end=\"859\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-start=\"861\" data-end=\"864\"\u003e\n\u003ch3 data-start=\"866\" data-end=\"909\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"911\" data-end=\"1006\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1008\" data-end=\"1166\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-start=\"1057\" data-end=\"1060\"\u003e• Bevel polish may vary\u003cbr data-start=\"1083\" data-end=\"1086\"\u003e• Spine and choil finishing may be minimal\u003cbr data-start=\"1128\" data-end=\"1131\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-start=\"1168\" data-end=\"1261\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1263\" data-end=\"1395\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-start=\"1397\" data-end=\"1495\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-start=\"1497\" data-end=\"1500\"\u003e\n\u003ch3 data-start=\"1502\" data-end=\"1528\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1703\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-start=\"1705\" data-end=\"1767\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1769\" data-end=\"1956\"\u003e• Excellent edge retention\u003cbr data-start=\"1795\" data-end=\"1798\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-start=\"1858\" data-end=\"1861\"\u003e• Greater wear resistance than White steels\u003cbr data-start=\"1904\" data-end=\"1907\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-start=\"1958\" data-end=\"2048\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-start=\"2050\" data-end=\"2156\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-start=\"2158\" data-end=\"2161\"\u003e\n\u003ch3 data-start=\"2163\" data-end=\"2190\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-start=\"2192\" data-end=\"2227\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2396\"\u003e• Noticeable distal taper\u003cbr data-start=\"2254\" data-end=\"2257\"\u003e• Thin edge geometry\u003cbr data-start=\"2277\" data-end=\"2280\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-start=\"2331\" data-end=\"2334\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-start=\"2467\" data-end=\"2470\"\u003e\n\u003ch3 data-start=\"2472\" data-end=\"2498\"\u003e \u003cspan\u003eGyuto – The Japanese Chef’s Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2467\" data-end=\"2470\"\u003e\n\u003ch3 data-start=\"2472\" data-end=\"2498\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2500\" data-end=\"2509\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2511\" data-end=\"2649\"\u003e• You sharpen your own knives\u003cbr data-start=\"2540\" data-end=\"2543\"\u003e• You value edge retention and cutting authority\u003cbr data-start=\"2591\" data-end=\"2594\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-start=\"2651\" data-end=\"2673\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2675\" data-end=\"2796\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-start=\"2723\" data-end=\"2726\"\u003e• You want refined fit and finish\u003cbr data-start=\"2759\" data-end=\"2762\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2798\" data-end=\"2801\"\u003e\n\u003ch3 data-start=\"2803\" data-end=\"2811\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2813\" data-end=\"2965\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2878\" data-end=\"2881\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2932\" data-end=\"2935\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2967\" data-end=\"2998\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"3000\" data-end=\"3018\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"3020\" data-end=\"3244\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong data-start=\"1715\" data-end=\"1733\"\u003eSpecifications\u003c\/strong\u003e\u003cbr data-start=\"1733\" data-end=\"1736\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1738\" data-end=\"1754\"\u003eBlade shape:\u003c\/strong\u003e\u003cspan\u003e Gyuto\u003c\/span\u003e\u003cbr data-start=\"1762\" data-end=\"1765\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1767\" data-end=\"1777\"\u003eMaker:\u003c\/strong\u003e\u003cspan\u003e Fujiwara\u003c\/span\u003e\u003cbr data-start=\"1784\" data-end=\"1787\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1789\" data-end=\"1812\"\u003eBlade construction: \u003c\/strong\u003eSan Mai\u003cbr data-start=\"1840\" data-end=\"1843\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1845\" data-end=\"1855\"\u003eSteel:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eBlue Super\u003c\/span\u003e\u003cbr data-start=\"1876\" data-end=\"1879\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1881\" data-end=\"1892\"\u003eHandle:\u003c\/strong\u003e\u003cspan\u003e Pakkawoood\u003c\/span\u003e\u003cbr data-start=\"1901\" data-end=\"1904\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1906\" data-end=\"1923\"\u003eTotal length:\u003c\/strong\u003e\u003cspan\u003e 300mm\u003c\/span\u003e\u003cbr data-start=\"1929\" data-end=\"1932\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1934\" data-end=\"1951\"\u003eBlade length:\u003c\/strong\u003e\u003cspan\u003e 180mm\u003c\/span\u003e\u003cbr data-start=\"1957\" data-end=\"1960\" data-is-only-node=\"\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1962\" data-end=\"1979\"\u003eBlade height:\u003c\/strong\u003e\u003cspan\u003e 45mm\u003c\/span\u003e\u003cbr data-start=\"1984\" data-end=\"1987\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"1989\" data-end=\"2000\"\u003eWeight:\u003c\/strong\u003e\u003cspan\u003e 175g\u003c\/span\u003e\u003cbr data-start=\"2005\" data-end=\"2008\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2010\" data-end=\"2027\"\u003eBlade finish:\u003c\/strong\u003e\u003cspan\u003e Kurouchi\u003c\/span\u003e\u003cbr data-start=\"2036\" data-end=\"2039\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2041\" data-end=\"2056\"\u003eEdge grind:\u003c\/strong\u003e\u003cspan\u003e 50\/50\u003c\/span\u003e\u003cbr data-start=\"2062\" data-end=\"2065\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2067\" data-end=\"2097\"\u003eThickness behind the edge:\u003c\/strong\u003e\u003cspan\u003e 0.19.mm\u003c\/span\u003e\u003cbr data-start=\"2104\" data-end=\"2107\"\u003e\u003cspan\u003e• \u003c\/span\u003e\u003cstrong data-start=\"2109\" data-end=\"2137\"\u003eSpine thickness at heel:\u003c\/strong\u003e\u003cspan\u003e 2.88mm\u003c\/span\u003e\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312324428161,"sku":null,"price":548.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-gyuto-180mm-1400545.jpg?v=1772710592"},{"product_id":"teruyasa-fujiwara-sujihiki-210mm","title":"Teruyasa Fujiwara Denka Super Blue Sujihiki Knife 210mm Kurouchi","description":"\u003ch2 data-end=\"297\" data-start=\"268\"\u003eFujiwara Denka Sujihiki 210mm\u003c\/h2\u003e\n\u003cp data-end=\"594\" data-start=\"299\"\u003eThe Denka series represents the most performance-focused expression of Fujiwara’s craft. Forged from Super Blue (Aogami Super) carbon steel — referred to by Fujiwara as Chigusa-kō — and hardened to a high level, the Denka delivers exceptional edge retention with a crisp, assertive cutting feel.\u003c\/p\u003e\n\u003cp data-end=\"784\" data-start=\"596\"\u003eAt 180mm, this gyuto offers compact precision with serious cutting authority. Agile and responsive on the board, it suits cooks who prefer a shorter blade without compromising performance.\u003c\/p\u003e\n\u003cp data-end=\"859\" data-start=\"786\"\u003eLike all Fujiwara knives, it is built first and foremost for how it cuts.\u003c\/p\u003e\n\u003chr data-end=\"864\" data-start=\"861\"\u003e\n\u003ch3 data-end=\"909\" data-start=\"866\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1006\" data-start=\"911\"\u003eFujiwara Denka knives prioritise steel performance and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1166\" data-start=\"1008\"\u003e• Tool marks and visual irregularities are normal\u003cbr data-end=\"1060\" data-start=\"1057\"\u003e• Bevel polish may vary\u003cbr data-end=\"1086\" data-start=\"1083\"\u003e• Spine and choil finishing may be minimal\u003cbr data-end=\"1131\" data-start=\"1128\"\u003e• Each knife will differ slightly\u003c\/p\u003e\n\u003cp data-end=\"1261\" data-start=\"1168\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1395\" data-start=\"1263\"\u003eDenka knives are hardened to a high level and are less forgiving than softer steels. Proper technique and maintenance are essential.\u003c\/p\u003e\n\u003cp data-end=\"1495\" data-start=\"1397\"\u003eBest suited to experienced users comfortable sharpening and caring for high-hardness carbon steel.\u003c\/p\u003e\n\u003chr data-end=\"1500\" data-start=\"1497\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1502\"\u003eSteel \u0026amp; Heat Treatment\u003c\/h3\u003e\n\u003cp data-end=\"1703\" data-start=\"1530\"\u003eAogami Super (Super Blue steel) is a high-carbon steel alloyed with tungsten and molybdenum, increasing wear resistance and edge retention compared to simpler carbon steels.\u003c\/p\u003e\n\u003cp data-end=\"1767\" data-start=\"1705\"\u003eIn the Denka series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1956\" data-start=\"1769\"\u003e• Excellent edge retention\u003cbr data-end=\"1798\" data-start=\"1795\"\u003e• Strong, aggressive bite through dense produce and proteins\u003cbr data-end=\"1861\" data-start=\"1858\"\u003e• Greater wear resistance than White steels\u003cbr data-end=\"1907\" data-start=\"1904\"\u003e• High performance stability for a carbon blade\u003c\/p\u003e\n\u003cp data-end=\"2048\" data-start=\"1958\"\u003eThe trade-off is reduced tolerance to twisting cuts, bone, frozen food, or lateral stress.\u003c\/p\u003e\n\u003cp data-end=\"2156\" data-start=\"2050\"\u003eUsed correctly, the Denka rewards disciplined technique with long-lasting, high-level cutting performance.\u003c\/p\u003e\n\u003chr data-end=\"2161\" data-start=\"2158\"\u003e\n\u003ch3 data-end=\"2190\" data-start=\"2163\"\u003eGeometry \u0026amp; Cutting Feel\u003c\/h3\u003e\n\u003cp data-end=\"2227\" data-start=\"2192\"\u003eThe Denka 180mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2396\" data-start=\"2229\"\u003e• Noticeable distal taper\u003cbr data-end=\"2257\" data-start=\"2254\"\u003e• Thin edge geometry\u003cbr data-end=\"2280\" data-start=\"2277\"\u003e• Strong engagement through vegetables and proteins\u003cbr data-end=\"2334\" data-start=\"2331\"\u003e• Convex grind characteristics that assist with food release\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003e \u003cspan\u003eSujihiki – Japanese Slicing Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe sujihiki is a long, slender slicing knife, perfect for carving meat, portioning fish, and creating smooth, even cuts. Its narrow profile reduces friction, allowing the blade to glide cleanly through food while preserving presentation. Lighter and thinner than Western carving knives, the sujihiki offers precision with minimal resistance.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2470\" data-start=\"2467\"\u003e\n\u003ch3 data-end=\"2498\" data-start=\"2472\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2509\" data-start=\"2500\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2649\" data-start=\"2511\"\u003e• You sharpen your own knives\u003cbr data-end=\"2543\" data-start=\"2540\"\u003e• You value edge retention and cutting authority\u003cbr data-end=\"2594\" data-start=\"2591\"\u003e• You prioritise performance over cosmetic refinement\u003c\/p\u003e\n\u003cp data-end=\"2673\" data-start=\"2651\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2796\" data-start=\"2675\"\u003e• You prefer stainless or low-maintenance steels\u003cbr data-end=\"2726\" data-start=\"2723\"\u003e• You want refined fit and finish\u003cbr data-end=\"2762\" data-start=\"2759\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2801\" data-start=\"2798\"\u003e\n\u003ch3 data-end=\"2811\" data-start=\"2803\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2965\" data-start=\"2813\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2881\" data-start=\"2878\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2935\" data-start=\"2932\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2998\" data-start=\"2967\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"3018\" data-start=\"3000\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3244\" data-start=\"3020\"\u003eBlade length – 210mm\u003cbr data-end=\"3043\" data-start=\"3040\"\u003eSteel – Super Blue (Aogami Super \/ Chigusa-kō) carbon steel core\u003cbr data-end=\"3110\" data-start=\"3107\"\u003eCladding – Stainless \u003cbr data-end=\"3144\" data-start=\"3141\"\u003eConstruction – San-mai\u003cbr data-end=\"3169\" data-start=\"3166\"\u003eHandle – Pakkawood\u003cbr data-end=\"3201\" data-start=\"3198\"\u003eFinish – Kurouchi\u003cbr data-end=\"3228\" data-start=\"3225\"\u003eOrigin – Japan\u003c\/p\u003e\n\u003cp data-end=\"3277\" data-start=\"3246\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312326066561,"sku":null,"price":662.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-denka-sujihiki-210mm-7518350.jpg?v=1772710590"},{"product_id":"teruyasa-fujiwara-maboroshi-petty-150mm","title":"Teruyasa Fujiwara Maboroshi White #1 Petty Knife 150mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Petty 150mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi 210mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003ePetty – Compact Precision\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 150mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312378855809,"sku":null,"price":226.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-petty-150mm-6930993.jpg?v=1772710590"},{"product_id":"teruyasa-fujiwara-maboroshi-nakiri-165mm","title":"Teruyasa Fujiwara Maboroshi White #1 Nakiri Knife 165mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Nakiri 165mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi  typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003e\n\u003cspan\u003eNakiri – The Vegetable Knife\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe nakiri is a traditional Japanese vegetable knife, recognisable by its straight edge and rectangular blade. Designed for clean, even cuts through vegetables and herbs, the nakiri excels at push-cutting, chopping, and slicing without rocking. Its tall profile provides knuckle clearance and makes it easy to guide through large quantities of prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 165mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312381378945,"sku":null,"price":302.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-nakiri-165mm-6571031.jpg?v=1772710593"},{"product_id":"teruyasa-fujiwara-maboroshi-nakiri-165mm-copy","title":"Teruyasa Fujiwara Maboroshi White #1 Santoku Knife 180mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Santoku 180mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi  typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003e\u003cspan\u003eSantoku – The Japanese All-Rounder\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 180mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312382198145,"sku":null,"price":292.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-santoku-165mm-8766805.jpg?v=1772710555"},{"product_id":"teruyasa-fujiwara-maboroshi-gyuto-210mm","title":"Teruyasa Fujiwara Maboroshi White #1 Gyuto Knife 210mm Migaki","description":"\u003ch2 data-start=\"348\" data-end=\"381\"\u003eFujiwara Maboroshi Gyuto 210mm\u003c\/h2\u003e\n\u003cp data-start=\"383\" data-end=\"524\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-start=\"526\" data-end=\"773\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"959\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-start=\"961\" data-end=\"964\"\u003e\n\u003ch3 data-start=\"966\" data-end=\"1009\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"1011\" data-end=\"1096\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1297\"\u003e• Finish is intentionally utilitarian\u003cbr data-start=\"1135\" data-end=\"1138\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-start=\"1215\" data-end=\"1218\"\u003e• Spine and choil may not be highly rounded\u003cbr data-start=\"1261\" data-end=\"1264\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-start=\"1299\" data-end=\"1392\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1394\" data-end=\"1498\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-start=\"1500\" data-end=\"1503\"\u003e\n\u003ch3 data-start=\"1505\" data-end=\"1528\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1691\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1693\" data-end=\"1847\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-start=\"1745\" data-end=\"1748\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-start=\"1799\" data-end=\"1802\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-start=\"1849\" data-end=\"1976\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-start=\"1978\" data-end=\"1981\"\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-start=\"2004\" data-end=\"2043\"\u003eThe Maboroshi 210mm typically features:\u003c\/p\u003e\n\u003cp data-start=\"2045\" data-end=\"2202\"\u003e• Noticeable distal taper\u003cbr data-start=\"2070\" data-end=\"2073\"\u003e• Thin edge geometry\u003cbr data-start=\"2093\" data-end=\"2096\"\u003e• Strong cutting engagement through dense produce\u003cbr data-start=\"2145\" data-end=\"2148\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-start=\"2204\" data-end=\"2304\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003e Gyoto - \u003cspan\u003eThe Japanese Chef’s Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2339\" data-end=\"2348\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2350\" data-end=\"2487\"\u003e• You sharpen your own knives\u003cbr data-start=\"2379\" data-end=\"2382\"\u003e• You value performance over cosmetic perfection\u003cbr data-start=\"2430\" data-end=\"2433\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-start=\"2489\" data-end=\"2511\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2513\" data-end=\"2633\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-start=\"2559\" data-end=\"2562\"\u003e• You want flawless fit and finish\u003cbr data-start=\"2596\" data-end=\"2599\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2635\" data-end=\"2638\"\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2648\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2650\" data-end=\"2802\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2715\" data-end=\"2718\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2769\" data-end=\"2772\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2804\" data-end=\"2835\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2837\" data-end=\"2855\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2857\" data-end=\"3068\"\u003eBlade length – 210mm\u003cbr data-start=\"2877\" data-end=\"2880\"\u003eSteel – White #1 carbon steel core\u003cbr data-start=\"2914\" data-end=\"2917\"\u003eCladding – Stainless\u003cbr data-start=\"2937\" data-end=\"2940\"\u003eConstruction – San-mai\u003cbr data-start=\"2962\" data-end=\"2965\"\u003eHandle – Yo Pakkawood\u003cbr data-start=\"2994\" data-end=\"2997\"\u003eFinish – Migaki\u003cbr data-start=\"3049\" data-end=\"3052\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55312383181185,"sku":null,"price":412.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-gyuto-210mm-6696556.jpg?v=1772710553"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-petty-120mm-migaki","title":"Teruyasa Fujiwara Maboroshi White #1 Petty Knife 120mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Petty 120mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi 210mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003ePetty – Compact Precision\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 120mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477825798529,"sku":null,"price":218.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-white-1-petty-120mm-migaki-1039680.jpg?v=1775138005"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-petty-85mm-migaki","title":"Teruyasa Fujiwara Maboroshi White #1 Petty Knife 85mm Migaki","description":"\u003ch2 data-end=\"381\" data-start=\"348\"\u003eFujiwara Maboroshi Petty 85mm\u003c\/h2\u003e\n\u003cp data-end=\"524\" data-start=\"383\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-end=\"773\" data-start=\"526\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-end=\"959\" data-start=\"775\"\u003eThe 210mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-end=\"964\" data-start=\"961\"\u003e\n\u003ch3 data-end=\"1009\" data-start=\"966\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-end=\"1096\" data-start=\"1011\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-end=\"1297\" data-start=\"1098\"\u003e• Finish is intentionally utilitarian\u003cbr data-end=\"1138\" data-start=\"1135\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-end=\"1218\" data-start=\"1215\"\u003e• Spine and choil may not be highly rounded\u003cbr data-end=\"1264\" data-start=\"1261\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-end=\"1392\" data-start=\"1299\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-end=\"1498\" data-start=\"1394\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-end=\"1503\" data-start=\"1500\"\u003e\n\u003ch3 data-end=\"1528\" data-start=\"1505\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-end=\"1691\" data-start=\"1530\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1693\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-end=\"1748\" data-start=\"1745\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-end=\"1802\" data-start=\"1799\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-end=\"1976\" data-start=\"1849\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-end=\"1981\" data-start=\"1978\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-end=\"2043\" data-start=\"2004\"\u003eThe Maboroshi 210mm typically features:\u003c\/p\u003e\n\u003cp data-end=\"2202\" data-start=\"2045\"\u003e• Noticeable distal taper\u003cbr data-end=\"2073\" data-start=\"2070\"\u003e• Thin edge geometry\u003cbr data-end=\"2096\" data-start=\"2093\"\u003e• Strong cutting engagement through dense produce\u003cbr data-end=\"2148\" data-start=\"2145\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-end=\"2304\" data-start=\"2204\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2002\" data-start=\"1983\"\u003ePetty – Compact Precision\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe petty knife is the Japanese equivalent of a paring or utility knife. Small, nimble, and extremely versatile, it’s perfect for tasks that require precision — from peeling fruit and trimming herbs to preparing garnishes and working with smaller cuts of meat. A petty makes the ideal partner to a larger gyuto or santoku.\u003c\/p\u003e\n\u003chr data-end=\"2309\" data-start=\"2306\"\u003e\n\u003ch3 data-end=\"2337\" data-start=\"2311\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-end=\"2348\" data-start=\"2339\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-end=\"2487\" data-start=\"2350\"\u003e• You sharpen your own knives\u003cbr data-end=\"2382\" data-start=\"2379\"\u003e• You value performance over cosmetic perfection\u003cbr data-end=\"2433\" data-start=\"2430\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-end=\"2511\" data-start=\"2489\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-end=\"2633\" data-start=\"2513\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-end=\"2562\" data-start=\"2559\"\u003e• You want flawless fit and finish\u003cbr data-end=\"2599\" data-start=\"2596\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-end=\"2638\" data-start=\"2635\"\u003e\n\u003ch3 data-end=\"2648\" data-start=\"2640\"\u003eCare\u003c\/h3\u003e\n\u003cp data-end=\"2802\" data-start=\"2650\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-end=\"2718\" data-start=\"2715\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-end=\"2772\" data-start=\"2769\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-end=\"2835\" data-start=\"2804\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-end=\"2855\" data-start=\"2837\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-end=\"3068\" data-start=\"2857\"\u003eBlade length – 85mm\u003cbr data-end=\"2880\" data-start=\"2877\"\u003eSteel – White #1 carbon steel core\u003cbr data-end=\"2917\" data-start=\"2914\"\u003eCladding – Stainless\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eConstruction – San-mai\u003cbr data-end=\"2965\" data-start=\"2962\"\u003eHandle – Yo Pakkawood\u003cbr data-end=\"2997\" data-start=\"2994\"\u003eFinish – Migaki\u003cbr data-end=\"3052\" data-start=\"3049\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477833269633,"sku":null,"price":214.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-white-1-petty-85mm-migaki-1578203.jpg?v=1775138009"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-gyuto-180mm-migaki","title":"Teruyasa Fujiwara Maboroshi White #1 Gyuto Knife 180mm Migaki","description":"\u003ch2 data-start=\"348\" data-end=\"381\"\u003eFujiwara Maboroshi Gyuto 180mm\u003c\/h2\u003e\n\u003cp data-start=\"383\" data-end=\"524\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-start=\"526\" data-end=\"773\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"959\"\u003eThe 180mm gyuto is a true all-rounder. Long enough for confident protein work, agile enough for everyday prep, and capable of extremely fine edge refinement for precise vegetable work.\u003c\/p\u003e\n\u003chr data-start=\"961\" data-end=\"964\"\u003e\n\u003ch3 data-start=\"966\" data-end=\"1009\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"1011\" data-end=\"1096\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1297\"\u003e• Finish is intentionally utilitarian\u003cbr data-start=\"1135\" data-end=\"1138\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-start=\"1215\" data-end=\"1218\"\u003e• Spine and choil may not be highly rounded\u003cbr data-start=\"1261\" data-end=\"1264\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-start=\"1299\" data-end=\"1392\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1394\" data-end=\"1498\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-start=\"1500\" data-end=\"1503\"\u003e\n\u003ch3 data-start=\"1505\" data-end=\"1528\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1691\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1693\" data-end=\"1847\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-start=\"1745\" data-end=\"1748\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-start=\"1799\" data-end=\"1802\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-start=\"1849\" data-end=\"1976\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-start=\"1978\" data-end=\"1981\"\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-start=\"2004\" data-end=\"2043\"\u003eThe Maboroshi 180mm typically features:\u003c\/p\u003e\n\u003cp data-start=\"2045\" data-end=\"2202\"\u003e• Noticeable distal taper\u003cbr data-start=\"2070\" data-end=\"2073\"\u003e• Thin edge geometry\u003cbr data-start=\"2093\" data-end=\"2096\"\u003e• Strong cutting engagement through dense produce\u003cbr data-start=\"2145\" data-end=\"2148\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-start=\"2204\" data-end=\"2304\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003e Gyoto - \u003cspan\u003eThe Japanese Chef’s Knife\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eThe gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2339\" data-end=\"2348\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2350\" data-end=\"2487\"\u003e• You sharpen your own knives\u003cbr data-start=\"2379\" data-end=\"2382\"\u003e• You value performance over cosmetic perfection\u003cbr data-start=\"2430\" data-end=\"2433\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-start=\"2489\" data-end=\"2511\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2513\" data-end=\"2633\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-start=\"2559\" data-end=\"2562\"\u003e• You want flawless fit and finish\u003cbr data-start=\"2596\" data-end=\"2599\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2635\" data-end=\"2638\"\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2648\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2650\" data-end=\"2802\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2715\" data-end=\"2718\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2769\" data-end=\"2772\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2804\" data-end=\"2835\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2837\" data-end=\"2855\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2857\" data-end=\"3068\"\u003eBlade length – 180mm\u003cbr data-start=\"2877\" data-end=\"2880\"\u003eSteel – White #1 carbon steel core\u003cbr data-start=\"2914\" data-end=\"2917\"\u003eCladding – Stainless\u003cbr data-start=\"2937\" data-end=\"2940\"\u003eConstruction – San-mai\u003cbr data-start=\"2962\" data-end=\"2965\"\u003eHandle – Yo Pakkawood\u003cbr data-start=\"2994\" data-end=\"2997\"\u003eFinish – Migaki\u003cbr data-start=\"3049\" data-end=\"3052\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55477837169025,"sku":null,"price":298.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-gyuto-210mm-6696556.jpg?v=1772710553"},{"product_id":"teruyasa-fujiwara-maboroshi-white-1-santoku-180mm-migaki-copy","title":"Teruyasa Fujiwara Maboroshi White #1 Santoku Knife 165mm Migaki","description":"\u003ch2 data-start=\"348\" data-end=\"381\"\u003eFujiwara Maboroshi Santoku 165mm\u003c\/h2\u003e\n\u003cp data-start=\"383\" data-end=\"524\"\u003eThe Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.\u003c\/p\u003e\n\u003cp data-start=\"526\" data-end=\"773\"\u003eForged from White #1 carbon steel with a stainless cladding, the Maboroshi delivers exceptional sharpness potential and an immediate, tactile cutting feel. It is a knife chosen for how it performs on the board — not how it looks in a display case.\u003c\/p\u003e\n\u003chr data-start=\"961\" data-end=\"964\"\u003e\n\u003ch3 data-start=\"966\" data-end=\"1009\"\u003eImportant – Please Read Before Purchase\u003c\/h3\u003e\n\u003cp data-start=\"1011\" data-end=\"1096\"\u003eFujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.\u003c\/p\u003e\n\u003cp data-start=\"1098\" data-end=\"1297\"\u003e• Finish is intentionally utilitarian\u003cbr data-start=\"1135\" data-end=\"1138\"\u003e• Tool marks, uneven bevel polish, and minor visual irregularities are normal\u003cbr data-start=\"1215\" data-end=\"1218\"\u003e• Spine and choil may not be highly rounded\u003cbr data-start=\"1261\" data-end=\"1264\"\u003e• Each knife will vary slightly\u003c\/p\u003e\n\u003cp data-start=\"1299\" data-end=\"1392\"\u003eThese characteristics are part of the maker’s approach and do not affect cutting performance.\u003c\/p\u003e\n\u003cp data-start=\"1394\" data-end=\"1498\"\u003eThis knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.\u003c\/p\u003e\n\u003chr data-start=\"1500\" data-end=\"1503\"\u003e\n\u003ch3 data-start=\"1505\" data-end=\"1528\"\u003eSteel \u0026amp; Performance\u003c\/h3\u003e\n\u003cp data-start=\"1530\" data-end=\"1691\"\u003eWhite #1 is a very pure carbon steel known for its ability to take an exceptionally fine edge. In the Maboroshi series it is hardened to a high level, producing:\u003c\/p\u003e\n\u003cp data-start=\"1693\" data-end=\"1847\"\u003e• Excellent edge retention for a simple carbon steel\u003cbr data-start=\"1745\" data-end=\"1748\"\u003e• Crisp, aggressive bite on vegetables and proteins\u003cbr data-start=\"1799\" data-end=\"1802\"\u003e• Outstanding feedback on sharpening stones\u003c\/p\u003e\n\u003cp data-start=\"1849\" data-end=\"1976\"\u003eAs with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.\u003c\/p\u003e\n\u003chr data-start=\"1978\" data-end=\"1981\"\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003eGeometry \u0026amp; Feel\u003c\/h3\u003e\n\u003cp data-start=\"2004\" data-end=\"2043\"\u003eThe Maboroshi  typically features:\u003c\/p\u003e\n\u003cp data-start=\"2045\" data-end=\"2202\"\u003e• Noticeable distal taper\u003cbr data-start=\"2070\" data-end=\"2073\"\u003e• Thin edge geometry\u003cbr data-start=\"2093\" data-end=\"2096\"\u003e• Strong cutting engagement through dense produce\u003cbr data-start=\"2145\" data-end=\"2148\"\u003e• Convex grind characteristics that aid food release\u003c\/p\u003e\n\u003cp data-start=\"2204\" data-end=\"2304\"\u003eIt feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1983\" data-end=\"2002\"\u003e\u003cspan\u003eSantoku – The Japanese All-Rounder\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2306\" data-end=\"2309\"\u003e\n\u003ch3 data-start=\"2311\" data-end=\"2337\"\u003eIs This Right For You?\u003c\/h3\u003e\n\u003cp data-start=\"2339\" data-end=\"2348\"\u003eIdeal if:\u003c\/p\u003e\n\u003cp data-start=\"2350\" data-end=\"2487\"\u003e• You sharpen your own knives\u003cbr data-start=\"2379\" data-end=\"2382\"\u003e• You value performance over cosmetic perfection\u003cbr data-start=\"2430\" data-end=\"2433\"\u003e• You enjoy the character and patina of carbon steel\u003c\/p\u003e\n\u003cp data-start=\"2489\" data-end=\"2511\"\u003ePossibly not ideal if:\u003c\/p\u003e\n\u003cp data-start=\"2513\" data-end=\"2633\"\u003e• You prefer stainless, low-maintenance knives\u003cbr data-start=\"2559\" data-end=\"2562\"\u003e• You want flawless fit and finish\u003cbr data-start=\"2596\" data-end=\"2599\"\u003e• You are new to Japanese knives\u003c\/p\u003e\n\u003chr data-start=\"2635\" data-end=\"2638\"\u003e\n\u003ch3 data-start=\"2640\" data-end=\"2648\"\u003eCare\u003c\/h3\u003e\n\u003cp data-start=\"2650\" data-end=\"2802\"\u003eCarbon steel will react with food and develop a patina over time.\u003cbr data-start=\"2715\" data-end=\"2718\"\u003eWipe dry immediately after use and never leave wet.\u003cbr data-start=\"2769\" data-end=\"2772\"\u003eHand wash only. No dishwasher.\u003c\/p\u003e\n\u003cp data-start=\"2804\" data-end=\"2835\"\u003e–––––––––––––––––––––––––––––––\u003c\/p\u003e\n\u003ch3 data-start=\"2837\" data-end=\"2855\"\u003eSpecifications\u003c\/h3\u003e\n\u003cp data-start=\"2857\" data-end=\"3068\"\u003eBlade length – 165mm\u003cbr data-start=\"2877\" data-end=\"2880\"\u003eSteel – White #1 carbon steel core\u003cbr data-start=\"2914\" data-end=\"2917\"\u003eCladding – Stainless\u003cbr data-start=\"2937\" data-end=\"2940\"\u003eConstruction – San-mai\u003cbr data-start=\"2962\" data-end=\"2965\"\u003eHandle – Yo Pakkawood\u003cbr data-start=\"2994\" data-end=\"2997\"\u003eFinish – Migaki\u003cbr data-start=\"3049\" data-end=\"3052\"\u003eOrigin – Japan\u003c\/p\u003e","brand":"Community Cutlery","offers":[{"title":"Default Title","offer_id":55488918356353,"sku":null,"price":292.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/4970\/3819\/files\/teruyasa-fujiwara-maboroshi-santoku-165mm-8766805.jpg?v=1772710555"}],"url":"https:\/\/www.communitycutlery.co.uk\/collections\/fujiwara.oembed","provider":"Community Cutlery","version":"1.0","type":"link"}