• Fujimoto Hammer Tone SLD Gyuto 240mm from Fujimoto
  • Fujimoto Hammer Tone SLD Gyuto 240mm from Fujimoto
  • Fujimoto Hammer Tone SLD Gyuto 240mm from Fujimoto
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Fujimoto Marteau Tone SLD Gyuto 240mm

Fujimoto Marteau Tone SLD Gyuto 240mm

$345.00 CAD
$345.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Un bourreau de travail semi-inoxydable. Le Hammer Tone sait tout faire, idéal pour les chefs professionnels, les cuisiniers amateurs et tous les autres.

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J'ai toujours aimé les lames comme celle-ci avec une texture martelée « tsuchime » et une finition sombre « kurouchi », car elles témoignent de l'amour qui a été mis dans la fabrication du couteau et lui donnent un look vraiment génial. Cette lame particulière est forgée à partir d'acier SLD, qui prend un tranchant incroyable et le conserve super bien, mais n'est pas exigeante en entretien comme certains aciers japonais. Il suffit de la laver à la main et de l'essuyer pour éviter la rouille !

Les couteaux Fujimoto sont dotés d'un manche japonais classique, appelé « wa handle », qui concentre la majeure partie du poids du couteau dans la lame. Bien que cela puisse sembler un peu inhabituel pour certains, cette conception permet au couteau de faire plus de travail et est super confortable une fois que l'on s'y habitue.

Les lames Fujimoto sont fabriquées par une équipe d'artisans experts, et chaque étape est réalisée à la main par un spécialiste de son domaine pour créer un couteau constant, abordable et performant. Le résultat est une incroyable lame japonaise de style traditionnel qui est super fiable et qui ne coûte pas cher.

À propos de la forme - Inspiré du profil d'un couteau de chef européen traditionnel, le Gyuto est un couteau polyvalent avec une légère préférence pour la découpe de viande. « Gyuto » se traduit par « épée à bœuf ». Si vous voulez un couteau pour tout faire, c'est celui-ci. Commençant à 180 mm, les Gyutos peuvent atteindre la longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier à domicile ou professionnel, nous recommandons un Gyuto dont la longueur est comprise entre 210 mm et 270 mm.

Shape Gyuto
Maintenance Level
Blade Length 240 mm |
Thickness 4,2 mm / 1,6 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 192 g
Steel Type SLD Semi-Stainless Steel avec habillage en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Noyer Collier en Pakkawood Noir
Knife Line Ton Marteau Fujimoto
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japon

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: FUJSL240GY

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.9375 / 5 from 32 reviews.

AI Generated Review Summary

The Fujimoto Hammer Tone SLD Gyuto 240mm is a highly regarded knife praised for its natural feel, comfort, sharpness, and performance. Crafted with SLD steel, it maintains a keen edge with minimal maintenance. The traditional Japanese handle design enhances comfort and efficiency, making it a reliable choice for both home cooks and professionals.

Summary topics

  • Hand Comfort: 16%
  • Knife Performance: 70%

Review topics: [quality, looks, staff, feels, pattern, service, knife, blade, spine, grip, gyuto].

Review highlights

  • "The grip feels very natural and comfortable in the hand." — Alan T.
  • "Feels great nice and weight has become my new favorite knife !" — Mike S.
  • "The forward lean and the weight make cutting feels good and easier." — Jeremi R.

Reviews

So sharp!

"This is a beautiful knife and the blades are crazy sharp. The staff at the Whyte ave store were so knowledgeable and passionate. Really appreciated their advice and guidance."

— Chris L. (5/5)

Best Knife!

"Upgraded to the 240 for more versatility, awesome for bigger fruits and veggies, and slicing roasts!"

— Venessa k. (5/5)

Amazing knife!

"I'm very impressed with the quality of this knife! I've been using it exclusively at work, and it still slices like a Lazer. It's my second knife from Fujimoto and I could not recommend these knives more!"

— Nick F. (5/5)

Great gift

"I bought this for my girlfriend. I'm sure she's going to love it."

— Shaun O. (5/5)

Another home run!!!

"Bought this knife as a thankyou for a friend who is a chef and did all of the food for my wedding this year. He was beside himself when he opened it. I received an update from him a few weeks later, and he said it's by far the sharpest knife he owns, and that it is holding it's edge beautifully! He said 10/10 he would recommend this line of knives to anybody and everybody!! He said he's been cutting a ton of fish with the knife, and it's like a hot knife through butter!! Small hickup with shipping, but knifewear staff remedied things quickly and efficiently!!!"

— Darcy C. (5/5)

Fujimoto Hammer Tone Gyuto 240mm

"The quality of this knife Fujimoto Hammer Tone Gyuto 240mm is insanely good. Thick and heavy at the same time very sharp. And is not that expensive like the Masakage’s and Masashi’s. I recommend this knife if y’all looking for 240mm Gyuto. And the good thing about SLD blade is low maintenance than a carbon steel and stay sharp longer and easy to sharpen too. 👌🏽🔥"

— Arnel A. (5/5)

Our Latest Gyuto

"We have had really good experience with this latest knife and its performance exceeds the previous similar Japanese knives we have owned. The grip feels very natural and comfortable in the hand. This I think is related to the balance and leaves space in the action to focus on the placement of the slices and the pace. The spine enables accuracy and the pattern on the blade always draws thoughtful admiration. The blade maintains good sharpness for longer periods than our previous knives. Overall, it is a wonderful kitchen tool that exceeds our previous expectations. I would give it a 9/10."

— Alan T. (5/5)

Japanese perfection

"Absolutely beautiful knife quality is incredible. Best knife I’ve ever owned, hands-down."

— Joseph U. (5/5)

What a beautiful knife, I’m

"What a beautiful knife, I’m proud to use both the knifes I bought every day and it is all thanks to the amazing salesman who sold it to me. Thank you knife wear!!!"

— Alexis M. (5/5)

Almost a year of home use...

"I purchased this 10-in chef's blade in the Bank Street store almost a year ago and it's met all my expectations. A few passes with the ceramic honing rod (provided for free with my purchase at the time) every few weeks and I slice through onions, vegetables, and meats cleanly with no effort. All I need to do is make sure it's clean and dry before parking it in its sheath. The folks at the store made selection painless and instructive. I said I was a newbie, stated my budget and intended usage (general purpose chef's knife) and we spent the next 20-30 minutes looking at prospective blades, manufacturing, advantages, handling and care, design, balance and weight. I settled on this model primarily because of the feel. I found some of the knives that we reviewed to be too light for my liking but this one fit perfectly. For me, that level of comfort is as much about safety as it is about efficacy. Now, 11 months in, I'm thinking about a new cleaver."

— James L. (5/5)

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