Teruyasu Fujiwara | SKU: TF-DENKA-SJ300

Teruyasu Fujiwara Denka Sujihiki 300mm Aogami Super Kurouchi

Name: Teruyasu Fujiwara Denka Sujihiki 300mm Aogami Super Kurouchi
Brand: Teruyasu Fujiwara
SKU: TF-DENKA-SJ300
Price: 2299.95 AUD
Availability: InStock

$2,299.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Teruyasu Fujiwara Denka
Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	288 g 10.16 oz
Edge Length	300 mm .11.81 inch
Heel Height	43 mm .1.69 inch
Width @ Spine	3.1 mm 0.12 inch
Width @ Mid	2.6 mm 0.1 inch
Width @ 1cm from Tip	1.3 mm 0.05 inch
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi
Handle	Western Pakka Wood with Bolster
Region	Tokyo
Best for	Pro chefs Enthusiasts Collectors

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World-wide shipping via DHL Express, 3 to 5 days.

The Teruyasu Fujiwara Denka no Hoto line is widely regarded as the pinnacle of Fujiwara’s craft and one of the most revered series of Japanese kitchen knives. The name Denka no Hoto (伝家の宝刀) literally means “the treasured sword handed down through generations,” a phrase in Japanese that signifies one’s ultimate, most prized creation. Hand-forged in Tokyo by master smith Teruyasu Fujiwara IV, each Denka blade embodies this philosophy, uniting tradition, innovation, and uncompromising performance. At its core is Aogami Super steel, hardened to extreme levels for unmatched sharpness, edge retention, and ease of sharpening. To make the knives more practical, Fujiwara pioneered the use of stainless cladding around the carbon core, reducing rust while preserving the superior edge. Finished with rustic kurouchi or hammered textures, Denka knives carry both wabi-sabi aesthetics and extraordinary cutting power. Treasured by chefs and collectors alike, they represent Fujiwara’s ultimate heirloom-worthy work.

Pros	Cons
Excellent performance Workhorse grind Exceptional profile	Relatively hard to sharpen High budget Prone to rust

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Teruyasu Fujiwara

Teruyasu Fujiwara is a Japanese cutlery brand rooted in a swordsmithing lineage dating back to the 1870s. Today’s master, Teruyasu Fujiwara IV, continues the family craft in Tokyo, applying traditional katana forging methods—such as san-mai (three-layer lamination) and meticulous heat treatment—to create exceptional kitchen knives. Fujiwara is widely recognized as a pioneer of stainless-clad carbon-steel blades, an innovation that blends the razor-sharp edge retention of carbon steel with the ease of stainless maintenance. His knives, including the renowned Maboroshi and Denka lines, often feature high-carbon steels like Shirogami #1 and Aogami Super, clad in stainless or finished with rustic tsuchime or nashiji textures. The result is a blade that combines sharpness, durability, and character, cherished by chefs and collectors worldwide. Teruyasu Fujiwara’s work embodies both functional artistry and heritage craftsmanship, making his knives some of the most celebrated in Japanese cutlery.

Profile: Sujihiki

Slicer
The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.
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Steel: Blue Super / Aogami Super
Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 62- 65
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Construction: Sanmai - Stainless Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.
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Finish: Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.
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Handle Specs
Profile: Western with bolster
Material:
- Pakka Wood
Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.
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