Aogami

Just received my knife in record time! I ordered it on Oct 21st and received it on November 4th. The first and finish is absolutely stunning, as it should be for a knife at this price point. On performance, it cuts like a DREAM. I’m so happy with my purchase, the customer service staff were very responsive and super helpful. They catered to my needs and even sent me pictures of my knife once it was done. My experience with Fujiwara has been a solid 15/10. This is my first time buying from them but it’ll certainly won’t be my last. Highly HIGHLY recommended.

The denka line of knives are beyond sharp by far the sharpest knife I’ve ever used

Incredible knife! I purchased the 180mm Gyuto Denka no Hoto and it's absolutely stunning. The steel is beautiful and sharper than any other knife I have ever used. It feels clearly sharper than my Shun knives ever have. I really like the spot for my index finger as well. Thank you so much for your hard work and extraordinary knife making skills! A true treasure I will enjoy using during my lifetime. Great customer service and easy shipping experience as well. Looking forward to maybe another Denka in my future :) Thanks again!

Excellent Denka! Love my so far. Mr. Fujiwara is extremely nice with excellent communication.

Excellent Denka! Love my so far. Mr. Fujiwara is extremely nice with excellent communication.

Simply the best knife I have ever used. I have worked kitchen for approximately 12 years professionally, and there is no equivalent to this knife. Received knife quickly via mail, hand-made; obtained with ebony-style handle and finger holster. Extremely well balanced, blade is better than razor sharp and cuts through meat and vegetables, etc., effortlessly. Beautiful knife overall, would buy again, and recommending to friends. From another professional source here locally in Edmonton, this knife is known as one of the best knives in the world, and this is obvious once used. Easily a five-out-of-five star knife.

Thank you very much Fujiwara-san!

I own the 21cm gyuto and it is honestly the best knife i used so far. Easy to sharpen. I would recomend it to anyone looking for this kind of knives !!
Christophe wong-tremblay,
Chef
Canada

This knife is gorgeous and highly functional! Sharp and takes a great edge. Clearly, Master Fujiwara loves his craft, and he excels at it. I can't wait to add more of his knives to my collection.

the best gyuto i have ever used in my life. it's so sharp and easy to maintain. amazing balance knife. i have recommend to my colleges.

You didn't fulfill the order I made. I ordered the octagonal ebony handle with buffalo horn ferrule but I received the octagonal rosewood handle.

This is my second purchase, I previously bought a Gyuto (Denka). The Denka steel is second to none. If you steel the knife from time to time, it will stay sharp for a very long time. Because of the quality of the steel, the knife is extremely sharp. Overall, it is a well balanced knife that is a pleasure to use. Well worth the expense.

Hello Team of Fujiwara Teruyasu Edged Tool Craft,

i am very happy with my Nakiri Denka. Happy enough to bring you three new customers.
I already have several knifes made of stainless and carbon steel. But if i would have to compare the Nakiri is my number one. From what i read aogami and especially the super should have been way harder to sharpen, but it was easy.
A knife that is very sharp, holds the edge for a long time, and is easy to sharpen.
What does a cooking enthusiast need more?
I hope i dont spell it wrong...
ありがとうございます

totally love the knives. cutting vegetable have never been so easy..

Excellent knife, best of all my collection

I love this nakiri. It was the sharpest i've ever seen out of the box, even compared to Kato or Shigefusa. Perfect for slicing chives!

In 2014 I bought the 120mm denka.out of the box it was extremely sharp.but after some time I decided it needed sharpening,but I was not skilled and used an adjustable angle guide which I used for all of my knives giving a v edge.I found that this was not good for this knife and after trying(for much too long)I had ground alot of steel away and became upset.so put the knife away realizing that I need to learn freehand sharpening.
I am still learning to sharpen but once I made a convex edge on the knife there was no more chipping of the edge. I was so happy and the denka is now one of my most used knives,and will even cut through pumpkin skin without rolling or chipping the edge.the little of the hard steel left has become stained but has never rusted.if only I had learned to sharpen earlier...So I would like to say thank you Mr Teruyasu for the craftsmanship and skills that goes into the making of these knives and I will still have many years of use from it
Regards David