A 210mm gyuto knife from Teruyasu Fujiwara. It has a core steel of white#1/ shirogami#1 which is known for its exceptional sharpness. This steel can achieve a peak sharpness that is among the highest of all carbon steels. Fujiwara hamono has a reputation for superb heat treatment of their steel (both shirogami#1 and aogami super), which contributes to their popularity among serious enthusiasts. This has a finger notch for increased grip and control during certain tasks.
※ Since the company was started in 1870, Fujiwara hamono has used the skills they learned in making swords to make high-quality kitchen knives. Their knives are renowned for their hardness and ability to take a razor-sharp edge. From the most famous chefs to the most humble home cooks, these knives are revered around the world.
··•·· Brand/ blacksmith: Teruyasu Fujiwara Series: Maboroshi Location: Tokyo, Japan Knife type: gyuto Finish: tsuchime
Overall length: 334mm Blade length (heel to tip): 211mm Blade height at heel: 49.4mm Spine thickness at handle: 3.2mm Spine thickness at heel: 3.2mm Spine thickness at middle: 2.0mm Spine thickness 1cm from the tip: 1.4mm Weight: 200g *Please note that measurements may slightly vary between individual handcrafted Japanese kitchen knives due to their artisanal nature.
Edge/bevel: 50:50 Handle: pakkawood Hand orientation: ambidextrous
Note: Japanese knives, like this Teruyasu Fujiwara Maboroshi shirogami#1 gyuto knife, require proper care. Explore our care guide to keep it in top condition.
··•·· Exclusive of shipping fee. We ship worldwide via EMS or DHL.
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
