Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets, yielding extremely sharp knives which outperform many that cost considerably more.
This nashiji line has a lower finish level but are very high performing. The grind is a little inconsistent but with a little stone work these can outperform knives costing double.
- Teruyasu Fujiwara Japanese Knife
- Nashiji Series
- 210mm Gyuto Knife
- Shirogami (White) #1, Soft Stainless Clad
- Japanese Style WA Handle
- Magnolia Wood Handle, Pakka Ferrule
- Hand crafted in Japan
- 213mm Blade Edge Length / 362mm Overall Length / 2.54mm Blade Thickness / 55mm Blade Height / 178g
* This Japanese knife is stainless clad with a high carbon core. The small high carbon steel section near the blade edge will change colour (patina) during use, some care is required to prevent surface rust and chipping.
* As our knives are hand-made (with natural materials like timber), small variation to size and colour may occur.
Japanese Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.
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