Shape | Gyuto |
---|---|
Blade Length | 195 mm |
Steel Type | Shirogami #1 (White Carbon Steel)
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 64–65 |
Edge/Bevel | Double (50/50) |
Handle | Western Handle - Pakkawood Metal Bolster |
Knife Line | Fujiwara Maboroshi |
Made in | Tokyo, Japan |
Brand | Teruyasu Fujiwara |
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.
About the Fujiwara Maboroshi - Swordsmith Teruyasu Fujiwara IV has named these knives Maboroshi no Meito, “Visionary Sword Celebrated in Victory” — a bold claim, but one that is deserved. People regularly gasp when they slice a tomato or potato with Fujiwara-san’s knives in the shop. The knives of Teruyasu Fujiwara are real darlings of Knifewear. These blades of his are remarkable. The quality of the sharpness is nearly unparalleled and the edge retention blows my mind. Professional chefs generally hold a knife by pinching the blade with the thumb and forefinger. The unique finger notch cut from the choil makes this grip even easier and more comfortable. The kanji on the knife blade 藤原照康作 reads “Fujiwara Teruyasu Saku” (Made by Teruyasu Fujiwara).