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The Fujiwara Maboroshi series is built with one clear intention: uncompromising cutting performance rooted in traditional carbon steel craft.
Forged 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.
Fujiwara knives prioritise steel quality and heat treatment over cosmetic refinement.
• Finish is intentionally utilitarian
• Tool marks, uneven bevel polish, and minor visual irregularities are normal
• Spine and choil may not be highly rounded
• Each knife will vary slightly
These characteristics are part of the maker’s approach and do not affect cutting performance.
This knife is best suited to users comfortable maintaining carbon steel and sharpening their own knives.
White #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:
• Excellent edge retention for a simple carbon steel
• Crisp, aggressive bite on vegetables and proteins
• Outstanding feedback on sharpening stones
As with all high-performance carbon steels, care and proper technique are essential. Avoid twisting cuts, frozen food, or bone.
The Maboroshi typically features:
• Noticeable distal taper
• Thin edge geometry
• Strong cutting engagement through dense produce
• Convex grind characteristics that aid food release
It feels direct, precise, and mechanically honest on the board — a knife that rewards confident use.
The 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.
Ideal if:
• You sharpen your own knives
• You value performance over cosmetic perfection
• You enjoy the character and patina of carbon steel
Possibly not ideal if:
• You prefer stainless, low-maintenance knives
• You want flawless fit and finish
• You are new to Japanese knives
Carbon steel will react with food and develop a patina over time.
Wipe dry immediately after use and never leave wet.
Hand wash only. No dishwasher.
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Blade length – 165mm
Steel – White #1 carbon steel core
Cladding – Stainless
Construction – San-mai
Handle – Yo Pakkawood
Finish – Migaki
Origin – Japan
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
