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 'pure' carbon 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. The stainless-clad blade is paired with an octagonal handle with horn ferrule.
❖ 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.
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··•·· Brand/ blacksmith: Teruyasu Fujiwara Series: Maboroshi Location: Tokyo, Japan Knife type: wa-gyuto Finish: tsuchime
Overall length: 365mm Blade length (heel to tip): 214mm Blade height at heel: 51.0mm Spine thickness at handle: 3.4mm Spine thickness at heel: 3.2mm Spine thickness at middle: 1.9mm Spine thickness 1cm from the tip: 1.2mm Weight: 165g
Edge/bevel: 50:50 Handle: octagonal magnolia with horn ferrule Hand orientation: ambidextrous
Note: a. For the care and maintenance of Japanese knives, such as the Teruyasu Fujiwara Maboroshi shirogami#1 wa-gyuto, please refer to our care guide below. b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.
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
