Handforged in Tokyo, Japan by Teruyasu Fujiwara hamono
242mm (9.53") cutting edge length
Aogami Super (Blue Super) carbon steel core
Stainless clad construction for easier maintenance
Western handle with distinctive finger notch
52.2mm (2.05") blade height at heel
284g weight
The Teruyasu Fujiwara workshop in Tokyo continues a knife making tradition dating back to 1870. The workshop maintains its heritage of traditional Japanese sword-making techniques applied to kitchen knife production. They are particularly noted for their distinctive heat treatment of Shirogami #1 (White #1) and Aogami Super (Blue Super) steels, following their philosophy of "honmono no kiremi" (本物の切れ味) - creating blades with enduring sharpness.
Updated 12/16 Overall length: 377mm Blade length (heel to tip): 242mm Blade height at the heel: 52.2mm Spine thickness at the handle: 3.3mm at the heel: 3.3mm midway: 2.3mm 1cm from the tip: 0.9mm Weight: 284g Edge/bevel: 50:50 Hand orientation: ambidextrous Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this Teruyasu Fujiwara Denka gyuto knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
