I have to be honest, I never really got why people were so excited about knives. I thought that everyone got a $50 set of Henkels and used them until they were as dull as a spoon. That was until I met Mr. Teruyasu Fujiwara. Ok, I’ve never actually met Mr. Fujiwara, but rather his exquisite knives that his family has been forging for over 130 years. The Fujiwara San Denka No Hoto knives cut through veggies with the power of suggestion—I’m convinced that the knife never even touched the veggie. I was hooked. These beauties are crafted using carbon blue steel (Chigusa-cou) that is sandwiched between two layers of stainless steel. The western-style handle is created using layers of rose and sandalwood, bound with silicone. I now have a full appreciation for the craftsmanship that goes into these knives. These knives are my ticket to kitchen stadium, I AM the next iron chef.