Teruyasu Fujiwara is a fourth-generation Japanese blacksmith from a long line of swordsmiths, celebrated for his high-quality, hand-forged kitchen knives that are considered some of the sharpest in the world. A pioneer in the industry, he is known for his innovation of using forge welding to laminate a carbon steel core with stainless steel, creating a durable, high-performance blade with easier maintenance than traditional carbon steel knives. His work combines traditional sword-making techniques with the goal of creating practical, durable kitchen tools meant to be passed down through generations.

The Gyuto, the most essential knife for the kitchen which no chef can be without. The gyuto meaning is “Cow sword” in Japan as gyu means “Beef” and to means “Sword” this is also known as a Chef’s knife or French knife. It is the one and first knife all chef’s/cooks needs in their kitchen. When buying your first gyuto you have to consider how and what will be built around your first knife as it will do the majority of the work in your kitchen

The Line produced here called Maboroshi has a sandwich structure with stainless cladding and a core steel (shirogami (white paper) No.1), it contains a high carbon content and that makes the cutting edge very hard and sharp,  the raw materials are made by Hitachi Metals, Ltd.

The western style (Yo) handle seen here has a unique signature finger notch which Fujiwara is known for, this allows the user to grip with comfort and control when performing cutting tasks.

Weight: 180g

Handle Material: Westen style (Yo) handle with black pakkawood

Handle Length: 130mm (5.12")

Blade Length: 180mm (7.09")

Blade Depth: 48mm

Thickness at spine: 3.1mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Shirogami 1 (White 1) with stainless cladding

Hardness (Rockwell scale): 64 - 65