The family-run smithy was established 140 years ago and produced mainly Japanese traditional swords. The biggest change came after World War II when the company and the successors had to shift focus from the forbidden craft of manufacturing katanas to hand forged kitchen knives.
The objective is the same nowadays as it was at the beginning - tradition and excellence. The fourth-generation blacksmith Teruyasu Fujiwara is intent on introducing the “soul of the katana” (and its sharpness) to today’s everyday tool, the knife. He forges the knives from start to finish on his own and was the pioneer of making blades with a carbon steel core and laminating them with stainless steel for better corrosion resistance.