Fujiwara Teruyasu 藤原照康

Marks on the blade

About

Tokyo smith (Kōtō ward) who forges in-house; 'Nashiji' White #1 and 'Denka no Hoto' Aogami Super are the two lines overseas collectors chase. Mark 照康 or 藤原照康. Famous for aggressive, rough grinds and very hard edges.

Steels

• Shirogami #1 (White #1) — Higher carbon than White #2: harder, finer edge, chips and rusts more easily. The honyaki and 'Nashiji' favourite.
• Aogami Super — Longest edge life of the Hitachi carbon steels. Kiryu Kogyo tempers it to HRC 64–65 inside stainless cladding.

Facts

Knife types made

• Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
• Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
• Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
• Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
• Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
• Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
• Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.

Care for these steels

Carbon steel (Shirogami / Aogami / SK)

• Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
• Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
• A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
• Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
• Store dry, in a saya or on a rack — not loose in a drawer.

Where to buy

Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate