Reviews | FUJIWARA TERUYASU Japanese knives manufacturer

What can I say other than that this knife is amazing. Functional Art. Great distal taper, great medium weight, amazing edge retention and ease of sharpening. Not super reactive at the edge either. It is an absolute pleasure to work with his knives in a professional kitchen. Dont hesitate to buy something of this level of quality, just do it!

I own the 21cm gyuto and it is honestly the best knife i used so far. Easy to sharpen. I would recomend it to anyone looking for this kind of knives !!
Christophe wong-tremblay,
Chef
Canada

Not every day use but perfect with meats, salamis etc;

Not every day but when used particularly
with fish it is perfect

Excellent

This knife is gorgeous and highly functional! Sharp and takes a great edge. Clearly, Master Fujiwara loves his craft, and he excels at it. I can't wait to add more of his knives to my collection.

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.

Me and my wife really love your knife ,it's a real tool and no decoration. We use it every day in our kitchen. Cutting is mutch faster and cleaner.
It handels well and sharpening it is only needed very rarely.

I purchased this 150 mm petty almost a year ago as an inexpensive way to experience handmade knives. All my previous knives were french, japanese, and german production.

I reach for it whenever my larger knives feel too cumbersome or my cutting board is crowded. It can easily handle anything up to large potatoes and onions, and is perfect for shallots, garlic, and other small tasks, including boneless meats.

The blade has a very pleasing rustic look, yet it is wonderfully ground and tapered for performance. Very thin at the edge, but with just enough body behind it to feel solid. The exposed carbon edge has become a grey-blue color that contrasts against the stainless in a very pleasing way. It sharpens easily, and stays sharp far longer than it should, especially if stropped occasionally. The initial edge was very sharp, but had areas of very small chipping, which I quickly fixed on a 4000 stone. No problems of any kind since.

The (western style) handle is a bit too rustic. The spine is below the level of the top of the handle enough to let food particles stick in, making cleaning more of a chore. It is also visually distracting. That said, the handle is made from surprisingly nice Indian Rosewood (I believe) and feels good in the hand. I was worried it felt too small at first, but in use it provides the knuckle clearance I need, and the easy cutting of the blade does not require a wood chopping grip.

Overall, this knife does everything it should, and is just a better handle away from full marks. Thinking about it now though, I've had almost a year to fix or replace the handle and haven't. I probably never will either (though it is worthy of something nicer). I'll probably buy another one too, because I haven't seen or used anything that worked so well for the price.

totally love the knives. cutting vegetable have never been so easy..

the best gyuto i have ever used in my life. it's so sharp and easy to maintain. amazing balance knife. i have recommend to my colleges.

i love this deba. cut fish like butter.. the best deba..

This knife takes a very keen edge and is easy to sharpen. The Nashiji finish prevents food from sticking.

I use this knife more often than I expected. It is easy to keep sharp, and the size is perfect for small jobs.

I've been using my Fujiwara Teruyasu knives for 12 months, they quickly became my favourite knives to use. I can rely on them to stay sharp for a long time.

This is the most indispensable knife in my collection. I use it for just about any kind of task.

I love this knife. It hold's a fine edge extremely well. It will be part of my cooking for years to come. Thank you.