Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish - Fujiwara

£380.00 

  • Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish - Fujiwara
  • Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish - Fujiwara
  • Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish - Fujiwara
  • Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish - Fujiwara
  • Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish - Fujiwara
  • Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish - Fujiwara
  • Gyuto knife, Shirogami 1 with stainless steel cladding, nashiji finish - Fujiwara

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The Fujiwara family have been making edged tools for 130 years. They started as sword producers but as demand decreased after WW2 they turned their attention to chef knives. Master Teruyasu Fujiwara is the fourth generation to work in this family run business. He is a pioneer of cladding carbon steel in stainless steel that is commonplace today. He also unusually does every part of the knife making process himself.

 

SHAPE: Gyuto. Literally translates as "cow sword", this is Japan's answer to the western chef knife. 

STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust. These Knives are then Clad in soft stainless steel to make them easier to look after.

FINISH: Nashiji

HANDLE: Octagonal Magnolia with a Buffalo horn ferrule or a western handle in Pakkawood.

LENGTH: 210mm in length.

MAKER: Teruyasu Fujiwara - Japan

BEST FOR: A slightly familiar western feel but definitely Japanese sharpness

 

SAUNDERS SAYS: "I normally am a wa Handle kind of guy but the western is a goer for me. A fantastically weighted knife."

 

These knives are hand-forged so there may be slight variations in measurements and finishes.

 

 

 

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