240mm wa-gyuto in shirogami #1 and stainless cladding with octagonal Japanese ho wood handle and water buffalo horn ferrule.
Hand-forged by fourth generation sword smith Teruyasu Fujiwara; a hammermarked stainless cladding over fine grained, highest carbon #1 shirogami (white steel). Fujiwara-San's shirogami takes an incredibly fine edge, holds sharpness extremely well, and is easy to bring back with the proper stones. These knives are hardened to 64-65 HRC, which makes for long edge life, but does not tolerate mistreatment. Since they're forged with a wide, kiriba primary bevel, they allow for easy thinning down the road. These knives are suited for a professional or home cook who is looking for a great workhorse and easy sharpen-ability.
Teruyasu Fujiwara is the 4th successor of a family sword making business 140 years old. Fujiwara knives are made with western or Japanese handles in stainless clad carbon steels of exceptionally high carbon and hardness: #1 shirogami (white steel) or aogami super. Skilled hand-forging and heat treatments make for amazing cutting and edge life without being difficult to sharpen. Their exceptional hardnesses, however, demand good knife skills, chips will occur with mistreatment.
Shirogami is a highly reactive carbon steel. It should be mentioned that extra care is required, as the core is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.