• Fujimoto Kurouchi-Forged Gyuto 210mm from Fujimoto
  • Fujimoto Kurouchi-Forged Gyuto 210mm from Fujimoto
  • Fujimoto Kurouchi-Forged Gyuto 210mm from Fujimoto
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Fujimoto Kurouchi-Forgé Gyuto 210mm

Fujimoto Kurouchi-Forgé Gyuto 210mm

$215.00 CAD
$215.00 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.
Idéal pour les cuisiniers amateurs qui veulent un couteau en acier carbone rustique et performant sans se ruiner.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

Avec sa lame fine et légère et son manche en chêne monobloc, ce couteau est extrêmement maniable et précis, tout en étant très efficace lorsque vient le temps de la préparation.

Le Fujimoto Kurouchi Forged est fabriqué à l'aide de techniques modernes, mais à partir d'acier traditionnel avec une finition forgée rustique. Les lames à finition noire "kurouchi" ont toujours été mes préférées ; elles sont géniales et mettent en valeur le travail que représente la fabrication du couteau. L'acier Shirogami est incroyable, il atteint un tranchant époustouflant, de sorte que votre nouveau couteau coupe comme de la soie. Les forgerons l'adorent parce que c'est un plaisir à forger, et les passionnés de couteaux l'adorent parce que c'est un plaisir à utiliser et facile à réaffûter. Lavez-le simplement à la main et essuyez-le pour éviter la rouille !

Les lames Fujimoto sont fabriquées par une équipe d'artisans experts, et chaque étape est réalisée à la main par un spécialiste dans son domaine afin de créer un couteau performant, constant et abordable.

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

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 vache". Si vous voulez un couteau pour tout faire, c'est celui-là. Commençant à 180 mm, les Gyuto peuvent atteindre une longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier à domicile ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

 


Shape Gyuto
Maintenance Level
Blade Length 210 mm |
Blade Height 48 mm
Thickness 3,9 mm
Weight 174 g
Steel Type Shirogami #2 (White Carbon Steel) Avec un revêtement en acier au carbone
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Chêne
Knife Line Fujimoto Kurouchi-Forgé
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japon

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, 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: FUJW2KR210GY

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: 4.876923 / 5 from 65 reviews.

AI Generated Review Summary

The Fujimoto Kurouchi-Forged Gyuto 210mm knife is praised for its sharp, durable edge, excellent blade quality, and comfortable handle. Customers appreciate the knife's performance and the company's fantastic service. However, opinions on the finish vary.

Summary topics

  • Edge Retention: 28%
  • Blade Quality: 11%
  • Handle Comfort: 13%
  • Customer Service: 9%
  • Knife Feel: 15%

Review topics: [size, quality, shipping, handle, looks, finish, deal, edge, staff, maintenance, pattern, feels, service, set, knife, blade, patina, stays, girl, vegetables, meat, option, cuts, class, owen].

Review highlights

  • "I love the look and feel of this Gyuto, and its edge is amazing." — Sivaganesh T.
  • "Really good looking finish with an excellent quality and a really sharp edge if you know how to get the most of it." — Demetrio R.
  • "The handle feels great and knife is perfect size for me right out of the box." — Karthik P.

Reviews

Newbie to Carbon Steel Knife

"My first “real Japanese knife” and no regrets. Handle’s comfortable, size is perfect, and I’m glad I chose the gyuto plus nakiri and petty. 🤭 Came super sharp and made prep way easier. Took a bit to get used to wiping it dry, but no big deal. Really happy with it—great first carbon steel knife."

— Louie C. (5/5)

"Love my new knife. Blade is sharp. Balance is forward of the handle a bit more than I was expecting. Even so, it is comfortable and It wont take long to get used to. The traditional pattern is gorgeous. Looking forward to prepping meals!"

— AC (5/5)

Love this knife. Cuts and

"Love this knife. Cuts and trims with ease. Keeps its sharpness. I just have to remember to dry it off after using. The staff were great in helping me to this selection. Very knowledgeable and friendly. Also really like the look of this knife. The handle is comfortable and its easy to use the pinch grip for cutting. Using longer knives is new for me so this whole package gives me comfort in using the knife."

— Bruce E. (5/5)

My first carbon steel

"Greatly balnced, really sharp, love the octagonal handle, and my patina is looking sexy"

— Anthony R. (5/5)

Perfect!

"Everything's perfect as always. Great quality and fantastic worldwide delivery! Well done, lads"

— Daniel B. (5/5)

Special care worth the extra sharpness

"I own mostly VG10 kitchen knives but was curious about shirogami steel knives. As a surgeon I can testify that this thing can get sharper than a scalpel after putting it on whetstones and stropping. It feels illegal and completely unnecessary to have something this sharp in the house, it just falls through whatever is put under the blade, and I absolutely love it. The higher level of maintenance/care and performance are fun when I have the extra time to spare in the kitchen. I notice that it does dull faster than my other knives and requires stropping pretty regularly. The patina that has developed after slicing hot chicken and steak is beautiful."

— Kyle A. (5/5)

Very sharp out of the box

"The handle is very comfortable and it is pretty sharp out of the box."

— Vera L. (5/5)

Gifted to my grandson

"He says they’re great"

— Steve C. (5/5)

Excelent knife

"Really good looking finish with an excellent quality and a really sharp edge if you know how to get the most of it."

— Demetrio R. (5/5)

This knife has character!

"This blade is a lot of fun if you have the time and interest to care for it. I own and use carbon steel outdoor knives but I wanted to try a full carbon kitchen knife without breaking the bank. As advertised, it is super reactive (like, within seconds), but per those wonderful Knifewear videos, if you wipe the blade before setting it down, and then wash and dry at the end of the session, you’re golden. Organically forming a patina has been exciting, it gives the knife so much character. The stain at the heel reminds me that I need to be quicker about wiping off strawberry juice. It’s on the thicker side so it doesn’t feel like a thin delicate laser, which to a Japanese knife novice like me is a good thing. Hone it regularly and the edge stays sticky sharp. I don’t think I’d opt for this knife in a commercial kitchen, but as a home cook who has the time and interest to take care of a carbon blade it’s been a fun experience so far. I like it for planned prep sessions but I opt for something else if I need to make a quick on-the-fly cut where I might risk quickly setting it down and walking away from the board. I also appreciate the extra tang length between the handle and heel, it fits my XXL hand well as my middle finger can sit in there comfortably in pinch grip, and the good amount of height at the heel keeps my fingers off the board. The kurouchi finish isn’t perfect but that adds to the rustic vibe. I appreciate the solid handle. Yukari and the team at Knifewear Ottawa have been awesome, super patient with me as I came into the store 3 or 4 times in the last month and eventually settled on an SLD petty to pair with this knife. If you want to go full send on a gorgeous carbon steel knife without spending a ton, this knife is a great option."

— Adrian G. (5/5)

Q&A

Do you carry a saya that will fit this knife?
The ARTISAN REVERE 210 GYUTO LEATHER SAYA will fit this knife :)

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