Maboroshi 150mm Utility - Shirogami #1

Teruyasu Fujiwara is known for hardening his knives exceptionally hard, and they cut like a dream. He was also the first to put a "fingernotch" in his knives, so when you pinch grip the knife, your middle finger sits safely and comfortably in the fingernotch. 

The Maboroshi series is built in 3 layers with Shirogami 1 as the core steel, surrounded by stainless cladding. They are finished with a beautiful tsuchime finish on the top of the blade. The handle is western style and made of black pakkawood. 

Shirogami 1 or White 1 is a carbon steel in the category of so-called white steel, and Shirogami 1 is the hardest of these alloys. Shirogami 1 is among the purest carbon steels from Japan, and for this reason it can become incredibly sharp and is very easy to sharpen. 

This knife is a so-called utility knife of 15 cm. After the chef's knife it is probably the most versatile of the common knife types, and in many ways it can also replace a chef's knife. It is not quite as tall as a chef's knife and is also shorter, which makes it very easy to handle. It can be used to slice vegetables and cut smaller pieces of meat, and it is also fantastic for trimming meat and for finer cutting tasks with fruit and vegetables.

The knife must never be washed in a dishwasher, and must not be used on hard items such as bones, cartilage, and frozen items, or on hard cheeses. Remember that it is a property of thin, hard metal that it can break. 

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.