japanese knife

Made by a japanese knife manufacturer
Japanese Nakiri Knives

We have instilled the traditional technology and
skills of manufacturing the Japanese sword into the
modern hand made kitchen knives

Established a company as a Japanese sword manufacturer 140 years ago.
we are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide
an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology
of Japanese swords "KATANA" We, the 4th successor, make sure you might feel the products we provide are authentic
and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will
be able to satisfy your needs; sharpness, long life time Please do not hesitate to contact us if you would like to
get the further information.

"Skills of the Edo Craftsman"

Japanese Nakiri Knives

Vegetable-cutting knife. Self-explanatory, the blade is made so as to be most
suitable for cutting vegetables. It is very capable of cutting vegetables into small pieces.
The series of Nakiri (vegetable-cutting) knife, Denka has a sandwich structure with stainless
and top glade steel (aogami (blue paper) super). The surface of the blade is Uchidashi finish and
this series is the highest class product.
  • Nakiri Knife [ Maboroshi ]
    Nakiri Knife [ Maboroshi ]
    With a sandwich structure of the highest quality steel and stainless steel, the blade is steel and the surrounding stainless steel, making it rust-resistant.
    DETAIL MORE
  • Nakiri knife [Nashiji]
    Nakiri knife [Nashiji]
    We asked ourselves if it would be possible to prevent food from sticking to the surface when using a knife. In response to this question, we created a finish with a rough texture (like the skin of a pear) that prevents food from sticking to the surface.
    DETAIL MORE
  • Nakiri knife [Denka]
    Nakiri knife [Denka]
    With a sandwich structure of the highest quality steel and stainless steel, the blade is steel and the surrounding stainless steel, making it rust-resistant.
    DETAIL MORE

Customer Review for Nakiri Knives

  • Marcelo Amaral
    Score:★★★★★
    Date:2015/11/06
    I love this nakiri. It was the sharpest i've ever seen out of the box, even compared to Kato or Shigefusa. Perfect for slicing chives!
    Marcelo Amaral
  • Andrej Apro
    Score:★★★★★
    Date:2015/11/07
    Excellent knife, best of all my collection
    Andrej Apro
  • sakorn somboon
    Score:★★★★★
    Date:2015/11/09
    totally love the knives. cutting vegetable have never been so easy..
    sakorn somboon
  • Timur
    Score:★★★★★
    Date:2024/09/30
    Hello Team of Fujiwara Teruyasu Edged Tool Craft,

    i am very happy with my Nakiri Denka. Happy enough to bring you three new customers.
    I already have several knifes made of stainless and carbon steel. But if i would have to compare the Nakiri is my number one. From what i read aogami and especially the super should have been way harder to sharpen, but it was easy.
    A knife that is very sharp, holds the edge for a long time, and is easy to sharpen.
    What does a cooking enthusiast need more?
    I hope i dont spell it wrong...
    ありがとうございます
    Timur
  • Hjalmar Hake
    Score:★★★★★
    Date:2015/12/19
    For about 9 months now, I have had the pleasure of having a Teruyasu Fujiwara knife in my kitchen. I also have knives by Itto Ryu (Shirogami #2), Takeo Murata (Aogami #1) and a Dojo (Aogami Super) as well as a few other pieces. I sharpen them all the same, using the same procedure and stones. My Teruyasu knife is by far the best of them, and what I notice the most is that it stays sharper than all the other ones, for a longer period of time. I have the finger rest design, and I must say that I now wish my other knives had the feature as well. I would not hesitate to purchase yet another Teruyasu Fujiwara knife, and I strongly recomend his products.
    Hjalmar Hake
  • Dallas Campbell
    Score:★★★★★
    Date:2017/06/15
    Truely an amazing piece of craftsmanship. I am very happy with this knife. Thank you very much.
    Dallas Campbell
  • Olivier
    Score:★★★★★
    Date:2015/11/11
    Fantastic knife. I needed a short and tall blade to deal with garlic, herbs and spring onion...this one delivers every time as long as you know how to look after it.
    Olivier
  • d t copeland
    Score:★★★★★
    Date:2015/11/12
    Not every day but when used particularly
    with fish it is perfect
    d t copeland
  • Alec Redpath
    Score:★★★★★
    Date:2017/07/10
    Knife is forged/ground extremely thin from the primary bevel resulting in high performance. The knife is around 53 mm tall, 2.5mm spine thickness at the heal, and around 160mm along the cutting edge. I asked for a finger rest and it is very comfortable in a pinch grip. The steel (white#1 HRC 65) is some of the best available on the market. OOB needs a finish sharpening as micro chips can occur out of the box because of the high heat treat and acute bevel that is applied. It just needs a few passes on a higher grit stone(2000-8000) and the micro chipping issues are gone. Overall, great performer with the ability to handle heavy vegetable prep to detail work in a professional setting. The stainless Nashiji finish is very durable, low maintenance, aesthetically pleasing, low friction, releases food with ease, and full of character. I would not hesitate to order again because customer service is great and Mr Fujiwara is simply one of the best blacksmiths out there!!! Thank you very much!!!
    Alec Redpath