About the Shape: Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
Chigusa-kou (Super blue carbon) Steel clad with Stainless Steel
||Wa (Japanese) handle, Octagon
About Teruyasu Fujiwara: Fujiwara san is a fourth-generation blacksmith, from a lineage that spans 130 years, but he is the first to focus on kitchen knives. Preferring carbon-steel for its sharpness but sympathetic to the customers who maintain it, Fujiwara san and his father invented a method to forge-weld stainless steel over carbon steel back in the 70s. This method is used all over Japan today.
As if forge-welding by hand weren’t enough, Fujiwara also starts with 3-times more steel than other blacksmiths. Although his forging takes longer, he is able to make his knives out-perform other knives of the same steel, purely through his forging technique. Fujiwara san truly is one-of-a-kind.