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Fujiwara san Nashiji Gyuto (chef's knife), 195 mm -rosewood-

€ 279,00 (including VAT)
This item is sold out.

Fujiwara san Nashiji Gyuto,

Hand forged blade with core of extremely hard Japanese Shirogami White #1 steel. This type of steel is a very pure steel type and consists only of iron and carbon, making the knife particularly sharp and easy to grind. The disadvantage is that the steel is more sensitive to chipping. So be careful when cutting products with bones, bone, sand or other hard components.

This knife is completely hand-forged by Teruyasu Fujiwara and is unique in its kind, the blade has a particularly matte appearance. The blade is thin and manually sharpened and has no thickenings which makes sharpening very easy. A Santoku is suitable for all jobs. The knife is designed to cut both fish, meat and vegetables and is a hybrid form between a chef's knife and a nakiri (vegetable knife). The handle is made of American Rosewood and is oval (suitable for right and left-handed use).

The Fujiwara family is an old and well-known Samurai family. 140 years ago the family started making swords and knives. Fujiwara Teruyasu san is the 4th generation and is known worldwide for its excellent knives and is regarded as one of the best knives in both Japan and abroad.

  • Blade length: 195 mm
  • Total length: 340 mm
  • Weight: 142 gram
  • Steel type: core steel: non-stainless Shirogami #1 White steel with 2 layers of stainless steel (Sanmai forged)
  • Hardness: 63-64 (Rockwell C)
  • Handle: Oval rosewood with black pakka bolster

Like all Japanese knives, these hand-made knives from Fujiwara san are not dishwasher safe. Cleaning and drying after every use is the best treatment for these exclusive products.

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