This blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.

At Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.

Fujiwara was one of the first to develop the technique of making a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance. He pushes his steel to its absolute limit of hardness, creating a blade that requires respect and care but stays sharp for a ridiculously long time. 

About the Shape - The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like a rabbit. I promise this knife will change the way you think about taking apart a chicken. The Honesuki has a relatively thick spine for scraping meat from bones. Due to the hardness of Japanese steel, you still wouldn’t want to force this knife through bone.