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  • Fujimoto Hammer Tone SLD Gyuto 210mm from Fujimoto
  • Fujimoto Hammer Tone SLD Gyuto 210mm from Fujimoto
  • Fujimoto Hammer Tone SLD Gyuto 210mm from Fujimoto
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Fujimoto Marteau Tone SLD Gyuto 210mm

Fujimoto Marteau Tone SLD Gyuto 210mm

$293.00 CAD
$293.00 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 cheval de bataille semi-inoxydable. Le Hammer Tone sait tout faire, il est 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 aspect vraiment impressionnant. Cette lame particulière est forgée en acier SLD, qui offre un tranchant incroyable et le conserve très bien, sans être aussi exigeant en entretien que certains aciers japonais. Lavez-la simplement à la main et essuyez-la 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 très 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 dans son domaine pour créer un couteau cohérent, abordable et performant. Le résultat est une incroyable lame japonaise de style traditionnel, super fiable et qui ne vous ruinera pas.

À propos de la forme - Inspirés du profil d'un couteau de chef européen traditionnel, les Gyutos sont des couteaux polyvalents avec une légère préférence pour la découpe de viande. « Gyuto » se traduit par « épée de vache ». 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 géniale) 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 |
Thickness 4 mm / 1,4 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 174 g
Steel Type SLD Semi-Stainless Steel avec habillage en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche de Wa (Japonais) - 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: FUJSL210GY

Expédition et retours

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Overall rating: 4.897959 / 5 from 98 reviews.

AI Generated Review Summary

The Fujimoto Hammer Tone SLD Gyuto 210mm is a highly praised knife known for its sharp, durable hammered steel, beautiful appearance, and comfortable handle. Crafted by expert artisans, it offers a reliable and affordable option for both home cooks and professionals.

Summary topics

  • Hammered Steel Durability (9%): Customers appreciated the sharpness and beauty of the hammered steel used in the knife, praising its durability and sharpness.
  • Blade Appearance (12%): It was highlighted by customers that the blade looks great and awesome, with a common opinion.
  • Product Feel (8%): Customers keep praising the amazing feel of the product, with many describing it as great and beautiful.
  • Edge Sharpness (12%): It was noted by customers that the edge of the product is super sharp and maintains its edge well.
  • Blade Quality (11%): Customers loved the blade, describing it as very sharp, solid, beautiful, and one of the prettiest.

Review topics: [weight, quality, looks, handle, value, staff, balance, edge, finish, craftsmanship, works, service, set, use, feels, knife, blade, steel, experience, tool, tone, gift, piece, luca, stays, addition, kitchen, potatoes].

Review highlights

  • "The handle feels amazing and the finish is truly beautiful!" — Kent F.
  • "And the blackened steel on the blade looks very cool!" — David P.
  • "Looks good, feels good, cuts good." — Brad D.

Reviews

Beautiful and Performative

"My knives look and work beautifully. I can cut raw sweet potatoes so much more easily, and then julienne peppers with the same knife. They feel great in my hand and look great too!"

— Brian H. (5/5)

Fantastic gift!

"Tired of hearing your husband complain about dull knives?! Bought him this exceptional knife as a gift and he’s so impressed."

— Kimberly W. (5/5)

James Woitt

"Great knife!"

— James W. (5/5)

I Thought I Knew What a Good Knife Was. Ha!

"Before purchasing this knife, I was a Wusthoff fan. Well, not any more - at least not for the big knives anyway. The Fujimoto Hammer Tone Gyuto 210mm is exceptional. It feels like it's part of my hand when I use it, and it cuts through everything - or should I say, it 'glides' through everything - like it's going through warm butter. It's incredible how good this knife is. I've been telling everyone about it because I'm that impressed. If I need another big knife, and I likely will break down and buy another, it will be from this store. It's Japanese steel for me from this point on. WOW!"

— Linda S. (5/5)

Awesome!

"Have been used everyday for home cooking. Feels great and not too heavy. Steel is not rusty and the kurouchi look is awesome! Great balance too. I will be happy using this as my main workhorse for my job."

— Benedict T. (5/5)

Great Knife

"Great knife and great services. Could have sold me a more expensive knife but when I explained what I needed recommended the right knife for the job, not the most expensive!"

— Paul L. (5/5)

210 hammer tone.

"The Fujimoto feels excellent in my hand. It so light, and the "balance" feels incredible. The out of the box sharpness was solid. Out of the box slight trouble catching tomato skin but after it has caught it cuts everything like butter. Unknown to me until after I bought it. The Kurochi finish wears off a little with every wipe down. Not really a problem just notices a slight discoloration, I personally still liked it. The residue was on my towel though and did end up on food. Over all though actually amazing for everyday prepping"

— Sean N. (5/5)

Well balanced, comfortable in hands.

"Well balanced, comfortable in hands. looks very appealing and has a nice finish/tone"

— Joseph s. (4/5)

Fujimoto Gyuto

"I’m new to Japanese knives and wanted to dip my toes in, I’ve never had a quality set of knives and had a deep dive on Japanese knives. Probably watched every video Knifewear has ever made, and wanted something beginner and budget friendly, and bought the entire Hammertone line up in the Black Friday sale. So far these have not disappointed! Very sharp, beautiful aesthetics, and each piece has done its job flawlessly."

— Clay W. (5/5)

My knife

"A beautiful thing. Haven’t really taken it out for a ride yet. At the moment it’s just sitting there, being perfect and not judging others in the room."

— Mike w. (5/5)

Q&A

Between the blue carbon steel and sld which blade will be sharper and hold an edge for longer?
Hey Greg, that is a tough question to answer, on paper they are very similar in a lot of ways. I would say the Aogami is going to get sharper, easier than the SLD. But otherwise, it should be very similar. SLD was designed as as tool steel, so it tends to be very robust and is really good at holding an edge. - Ellie

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