Gyuto 210mm Western Handle

$301.00

The Fujiwara Maboroshi series is extremely popular amongst professional chefs and for good reason. Cutting performance on these blades is out of this world. 4th generation swordsmith Teruyasu Fujiwara is one of very few Japanese makers that forge the multilayered San Mai billets in house. Many makers will buy pre-laminated steel sheets, which they then forge into the knives, but Teruyasu believes that by forging his own steel he is able to produce a more high-performance blade. We agree!

The quality of these blades is remarkable! Hardened to 64-65 HRC the resulting blade features nearly unparalleled sharpness and superior edge retention. The core is forged from Shirogami #1 or White #1, a highly pure steel that is very similar to tamahagen traditional katana steel. Easy sharpen-ability, fine grain, razor sharp edges and good corrosion resistance are all characteristics of this premium, high carbon steel. The blade is clad in a protective layer of stainless steel and features a tsuchimi finish, which has a beautiful 3D shimmer to it and give the knife great food release.

One of the most popular features of Fujiwara knives is the profile and grind, which features a classic Gyuto profile and convex grind. However, the profile is a perfect balance of flat and curve making for a lovely cutting action the convex grind is super thin behind the edge, which give the knife an amazingly sharp feeling about it. Fujiwara stands for innovations and perhaps the most famous feature of the blade is the finger rest, which makes the knife feel super comfortable in a classic pinch grip.

The handles on the Maboroshi Western series is a very classic, two pin design in black pakka wood. The material is very robust and durable and certainly stand the test of time.

Overall the Fujiwara Maboroshi Gyuto 210mm is a super high performance kitchen knife and a great value option for anyone who wants a premium hand forged kitchen knife.

Product Specification

Blade Type: Gyuto

Edge Length: 210mm

Spine Heel: 3.7mm

Spine Mid: 2.5mm

Spine Tip (20mm before): 1.7mm

Blade Height: 51mm

Weight: 157g

Cutting Edge Steel: Shirogami #1

Stainless: No

HRC: 65+/-

Blade Construction: 3 Layer (San Mai)

Blade Finish: Textured

Grind: Convex

Handle Construction: Full Tang

Handle Materials: Black Pakka Wood

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Tips on sharpening you knives

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.