Teruyasu Fujiwara Maboroshi shirogami#1 wa-gyuto 210mm

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.

(If you need actual photos of the available knife, please send us a message: info@zahocho.com)

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Brand/ blacksmith: Teruyasu Fujiwara
Series: Maboroshi
Location: Tokyo, Japan
Knife type: wa-gyuto
Finish: tsuchime

Construction type: sanmai | stainless clad
Steel category: shirogami#1
Steel type: carbon

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.