Teruyasu Fujiwara Maboroshi shirogami#1 wa-gyuto 210mm | custom handle with saya | Polished choil

The Teruyasu Fujiwara Maboroshi Gyuto is a handcrafted chef's knife from Tokyo, Japan. Its Shirogami #1 carbon steel core, enhanced by Fujiwara hamono's renowned heat treatment, delivers unparalleled sharpness for precise cuts.

• Handcrafted in Tokyo, Japan by Teruyasu Fujiwara hamono
• 209mm (8.31") cutting edge length
• Shirogami #1 (White #1) carbon steel core for unmatched sharpness
• Stainless clad for easier maintenance
• Tsuchime finish adds a textured, artisanal aesthetic
• Finger notch for enhanced grip and detailed control
• Polished choil and spine for enhanced comfort
• Octagonal quince burl wood handle with blonde buffalo horn ferrule
• Includes custom-fit magnolia saya
  

Established in 1870, Teruyasu Fujiwara Hamono transitioned from crafting swords to producing kitchen knives, blending centuries-old artistry with modern techniques. Celebrated for their exceptional edge retention and sharp edges, these knives are cherished by chefs and home cooks worldwide.

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Brand: Teruyasu Fujiwara
Series: Maboroshi
Producing area: Tokyo, Japan
Knife type: gyuto
Finish: tsuchime

Construction type: sanmai
Cladding: stainless clad
Core steel: Hitachi shirogami#1 / white#1
HRC: ~64
Steel type: carbon

Overall length: 366mm
Blade length - heel to tip: 209mm (8.22")
Blade height at heel: 51mm
Spine thickness:
· at handle: 3.0mm
· heel: 2.7mm
· middle: 2.0mm
· 1cm from the tip: 1.1mm
Weight: 190g
Edge/bevel: 50:50
Handle: octagonal quince burl wood with blonde buffalo horn ferrule
Hand orientation: ambidextrous

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Note:
a. For the care and maintenance of Japanese knives, such as this Fujiwara wa-gyuto knife, please refer to our care guide below.
b. Slight measurement variations are common in Japanese kitchen knives.
c. Small surface finish variations in knives are a normal part of the handcrafting process.