[Date]
2025.12.14

[Score]
★★★★★

[Message]
I am a chef with 36 years of experience. As a sushi chef, I own approximately 45 knives. I have already used one of Mr. Fujiwara Teruyasu's knives and experienced its excellence. It is an incredibly delicate and sturdy knife, and its sharpness lasts much longer than other knives. Compared to other super Aogami steel knives, it seems to maintain its sharpness about 2.5 times longer. The difference of just 0.2 in the steel composition makes such a significant difference, showcasing the exceptional skill of the craftsmen. For chefs like me, a knife that maintains its sharpness for a long time provides great comfort to the elbows and wrists. Although it's a hard steel, sharpening it with a whetstone isn't difficult. The knife's balance is also very stable, and the finger hole provides comfort for the middle finger, allowing chefs who use their index finger to press down on the blade to perform more detailed work comfortably. I personally prefer the hexagonal wooden handle. Although there's a long waiting time after ordering, it's a masterpiece knife that more than compensates for the wait.