Maboroshi no Meito Usuba - 180mm (7 1/8 in.)

Product Description for Maboroshi no Meito Usuba - 180mm (7 1/8 in.)

Maker: Teruyasu Fujiwara (click to see more by this maker)
Item num: 93362
Blade length: 7.10 in.
Total length: 13.50 in.
Blade height (at heel): 2.05 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.14 in.
Blade thickness (near tip): 0.13 in.
Item weight: 8.80 oz.
Shipment weight: 12.6 oz.
Blade: Single bevel hand forged shirogami #1 carbon steel (white steel #1), forged between layers of stainless steel, Hrc 64-65
Bolster: Buffalo horn
Handle: Ho wood
Description: Usuba Hocho are used for cutting vegetables into extremely thin slices typical of Japanese cuisine. These blades are quite thin and should not be used on hard rind vegetables. Both the handle and the blade are created specifically for right-handed use.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, these knives can be honed to a sharper edge than can double bevel knives.
Swordsmith Teruyasu Fujiwara the fourth has named these knives Maboroshi no Meito, “Visionary Sword Celebrated in Victory" -- a bold claim, but one that is deserved. Fujiwara’s knives exceed all expectations of performance and edge holding.
Over 130 years ago, Teruyasu Fujiwara the first began his career as a master blacksmith, forging farm tools. When his son Fujiwara the second was of age, he was apprenticed to the famous Tokyo swordsmith Masahide Suishinshi. After some years of training, he retuned to his father’s shop and commenced his successful life as a master swordsmith. The family continued this tradition until sword making was restricted after WWII. By the end of the 1960s, the Fujiwara family began making kitchen knives.They were determined to make knives that would make a swordsmith's family proud. To this end, they spent the next ten years developing the steel and techniques necessary to forge-weld stainless steel with high carbon steel and then properly temper the blade. It took all of the knowledge gained by the family from more than 100 years of forging swords to successfully produce their current offering of kitchen knives. Since the late 1990s, Fujiwara the fourth has continued the family tradition.
These knives are completely hand forged by a true master. The hard shirogami #1 (white carbon steel) cutting edge (Jigane) is laminated to softer stainless steel (Hagane). This technique results in a knife that has the performance of a carbon steel knife (a keen, long lasting edge and ease of sharpening) without many of the maintenance issues (rusting and oxidation). The blade is then hardened to Rockwell 64-65 (very hard!)

Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these slicing knives can generally be honed to a sharper edge than can double bevel knives.

The D-shaped handle is formed from ho wood, a close relative of magnolia. The handle has a front ferrule formed from buffalo horn. Each blade comes razor sharp. Designed for right-handed use.

  • Carbon steel (shirogami #1) "kasumi-yaki" blade
  • Extremely hard cutting edge for long-lasting razor sharp knives
  • Single bevel for thin, accurate slicing
  • Designed for right-handed use


Availability: Not currently available