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Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
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  • Load image into Gallery viewer, Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
  • Load image into Gallery viewer, Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
  • Load image into Gallery viewer, Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo
  • Load image into Gallery viewer, Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo

Fujiwara Maboroshi Gyuto 210 mm + Petty 150 mm combo

Regular price
$960.08
Sale price
$960.08
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Steel Type
Shirogami #1 Stainless Clad
Handle Material
Black Pakka wood
Ferrule
Welded Steel
Rockwell 65

 For More information on either of these knives please follow the below links:

Gyuto 210 mm

Petty 150 mm

Whether you're a home cook or a professional this two piece combo deal is a great way to jump start your collection. Capable of tackling pretty much any task between the two knives the Gyuto is the equivalent to a western style chefs knife and the petty very similar to a western style utility knife. The maboroshi line from Fujiwara-san is unique in the shape of the choil (found only on the gyuto), it has a little notch which fits the hand very nicely when using a pinch grip and makes the knife feel ever more like an extension of one's hand. The weight of these knives is more typical of a western style blade and when compared to most other Japanese knives they are a bit on the heavier side though we would not describe them as heavy.

Teruyasu Fujiwara makes knives revered around the world for their incredible sharpness sought after by both home cooks and professionals. He performs the lamination process in house and is credited with inventing this technique (never before had stainless steel been laminated on top of carbon, Iron has been used to laminate blades for centuries). This gives the knife all the benefits of carbon steel (edge retention, ease of sharpening) and all the benefits of stainless steel (easy maintenance). His knives come sharper out of the box than most we get into the shop (though we do sharpen every knife before it ships out). His Family has a long history of forging tools including Katana and agricultural tools, but made the switch to kitchen knives after the second world war when demand for swords dropped off dramatically. Being a hand forged/made product these knives do commonly have minor imperfections, should you have any worries about the condition of the knife you will receive please feel free to send us an email requesting a picture of the exact knives you will receive (info@sharpknifeshop.com)

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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