Fujiwara Kanefusa 藤原兼房

Marks on the blade

About

Swordsmith lineage (25th generation) still making blades; kitchen knives are marked 兼房 or 藤原兼房. Also 'FKM/FKH' series for export under Fujiwara.

Steels

• VG10 — Takefu Special Steel's stainless with cobalt. The default steel of Tojiro's DP/PRO lines; also in damascus lines.
• Molybdenum-vanadium stainless — Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
• Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.

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.
• Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
• Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
• 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.

Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)

• Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
• Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
• Sharpen on #1000; finish on #3000–5000 if you like a polished edge.

Where to buy

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