Fujiwara Teruyasu Maboroshi Gyuto 210 mm

$511.96 $639.95
Blade Length 210 mm
Total Length 340 mm
Steel White #1 (Shirogami)
Handle Black Pakka Wood 
Ferrule Welded Steel 
Rockwell 64
Height Spine to heel 51 mm
Width at Spine 2 mm
Weight 207 grams

Based out of Tokyo,Fujiwara Teruyasu knives have been manufactured with the same techniques that were used to forge katanas for over 140 years. Having made quite a name for himself with his unique finger choil these are some of the most comfortable knives we've used. To top it off Fujiwara knives are also known for their incredible heat treats, with super high rockwell hardness and long lasting edge retention. 

The Gyuto is the Japanese equivalent to a western chef's knife. Being to most versatile and common shape this is the shape you'll find yourself reaching for 9 out of 10 times for your general cooking needs. This one in particular has a great hybrid profile meaning it has a flat spot on the back big enough to comfortable chop over ingredients and a smooth and consistent curve towards the tip meaning that while you can still rock with it the tip is more useful than other profiles that sweep up quite aggressively towards the tip for more intricate tip work like butchery tasks or intricate smaller veg prep. 

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.
  • 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.

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