ABOUT THIS PRODUCT: Teruyasu Fujiwara Maboroshi Gyuto 210 mm
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Blade Length
210 mm
Total Length
357 mm
Steel
Shirogami #1
Handle
Magnolia
Ferrule
Buffalo Horn
Rockwell
63-64
Height Spine to heel
52 mm
Width at Spine
3 mm
Weight
166 grams
"I want to create amazing and inspirational knives that appeal to the hearts of the users." Well, Fujiwara-san, I think it's safe to say you have done just that!
Fujiwara-san is a pioneer in what we would refer to as the New age of Japanese cutlery production and is credited with expanding the forge welding technique to stainless steels creating what we call now a stainless clad knife. This technique was originally only used to laminate Iron over a harder piece of carbon steel creating an Iron clad knife, this style is still used today and is still very popular but can be difficult to maintain. A stainless clad knife has all the benefits of stainless steel and carbon steel mixed into one awesome package.
Knives from the Maboroshi series are highly sought after by professional chefs and home cooks alike because of their amazing sharpness, edge retention and cutting feel. They have gorgeous tsuchime finish that give them a mysterious and rustic finish, just begging you to pick it up and cut with it. Another special and unique thing about the denka series is the notch in the choil which makes this knife beyond comfortable to hold especially when using a pinch grip.
It should be noted that these knives are very thin behind the edge and are more prone to chipping than the average Japanese knife. Please thoroughly read the care instructions below before considering a purchase.
Never twist or torque your knife on a cutting board or in an ingredient, this WILL cause your knife to chip. Use your knife in an up and down, forward and backward cutting motion.
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.
First time experience with a Fujiwara gyuto. I was curious to experience what the hype is all about. Things I don't like; don't like the belly on my example, I prefer flatter profile gyutos and mine doesn't have a flat spot anywhere (I mostly push-cut vegetables). Also don't like the finger cut-out in the choil. It sure looks cool but I hold my knives with a finger grip and the cut-out doesn't allow for fine adjustments as I change wrist angle for different cuts - it forces me to hold the knife a specific way...maybe it's just me. Other than that, I like the knife alright, just don't think it's worthy of the sticker price for what it is. I feel the hype is priced in, which makes sense.
Travis B.
What a beautiful knife. I live here in Cali and got the knife pretty quickly. To my knowledge Fujiwaras edge out the box typically aren't great, as to he leaves it up to the user to put an edge on it. I put my own edge on it, and it was sharp but still would wedge and crack through denser products. I brought in my knife to Jon over at Japanese knife imports, and I had him thin it out a little bit. And now it is a LASER, and a joy to use.
I woul definitely advise to get the sharpening service when buying these knives, that way you can see them at peak performance
Jody R.
Amazing knife. Super sharp out of the box. Perfect length, weight and balance. Looks beautifull too. I think I may have a new favorite knife in the kitchen.
Rodrigo C.
First time experience with a Fujiwara gyuto. I was curious to experience what the hype is all about. Things I don't like; don't like the belly on my example, I prefer flatter profile gyutos and mine doesn't have a flat spot anywhere (I mostly push-cut vegetables). Also don't like the finger cut-out in the choil. It sure looks cool but I hold my knives with a finger grip and the cut-out doesn't allow for fine adjustments as I change wrist angle for different cuts - it forces me to hold the knife a specific way...maybe it's just me. Other than that, I like the knife alright, just don't think it's worthy of the sticker price for what it is. I feel the hype is priced in, which makes sense.
Travis B.
What a beautiful knife. I live here in Cali and got the knife pretty quickly. To my knowledge Fujiwaras edge out the box typically aren't great, as to he leaves it up to the user to put an edge on it. I put my own edge on it, and it was sharp but still would wedge and crack through denser products. I brought in my knife to Jon over at Japanese knife imports, and I had him thin it out a little bit. And now it is a LASER, and a joy to use.
I woul definitely advise to get the sharpening service when buying these knives, that way you can see them at peak performance
Jody R.
Amazing knife. Super sharp out of the box. Perfect length, weight and balance. Looks beautifull too. I think I may have a new favorite knife in the kitchen.
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