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Fujiwara Nashiji | 210mm Gyuto Knife (WA)

Fujiwara Nashiji | 210mm Gyuto Knife (WA)

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.

Ā 

This nashiji line has a lower finish level and handle type but are very high performing. The grind can be a little inconsistent but with a little stone work these can outperform knives costing much more than double.

  • Teruyasu Fujiwara Japanese Knife
  • NashijiĀ Series
  • 210mm GyutoĀ Knife
  • Shirogami (White) #1, Soft Stainless Clad
  • Japanese Style WA Handle - D Shape (Right Hand)
    • Magnolia Wood,Ā PlasticĀ Ferrule
  • Hand crafted in Japan
  • 213mm Blade EdgeĀ Length / 362mm Overall Length / 2.54mm Blade Thickness / 55mm Blade Height / 178g

Ā 

* 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.

Ā Ā 
Japanese Kitchen Knives & Whetstones Australia

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 (orĀ perhaps the similarĀ Santoku) would absolutely be the knife to choose.
    $279.14
    Fujiwara Nashiji | 210mm Gyuto Knife (WA)ā€”
    $279.14

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    Description

    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.

    Ā 

    This nashiji line has a lower finish level and handle type but are very high performing. The grind can be a little inconsistent but with a little stone work these can outperform knives costing much more than double.

    • Teruyasu Fujiwara Japanese Knife
    • NashijiĀ Series
    • 210mm GyutoĀ Knife
    • Shirogami (White) #1, Soft Stainless Clad
    • Japanese Style WA Handle - D Shape (Right Hand)
      • Magnolia Wood,Ā PlasticĀ Ferrule
    • Hand crafted in Japan
    • 213mm Blade EdgeĀ Length / 362mm Overall Length / 2.54mm Blade Thickness / 55mm Blade Height / 178g

    Ā 

    * 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.

    Ā Ā 
    Japanese Kitchen Knives & Whetstones Australia

    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 (orĀ perhaps the similarĀ Santoku) would absolutely be the knife to choose.
      Fujiwara Nashiji | 210mm Gyuto Knife (WA) | ProTooling