Premium Teruyasu Fujiwara White #1 Nashiji Gyuto 210mm Japanese Chef Knife - High Carbon Steel Blade for Professional Cooking & Sushi Preparation

Overview

The Teruyasu Fujiwara White #1 Nashiji Gyuto 210mm—part of the renowned Maboroshi series—combines traditional hand-forging techniques with an ultra-refined steel core for exceptional cutting performance. Crafted from Shirogami (White #1) steel hardened to about 65 HRC, this gyuto excels in precision slicing, chopping, and dicing. The nashiji (hammered) finish not only adds a rustic aesthetic but also helps release food effortlessly from the blade. At 166 grams, it’s lightweight yet well-balanced, thanks to its comfortable Wa-style magnolia handle. Whether you're a passionate home cook or a professional chef, this knife offers remarkable edge retention, agility, and a quintessential Japanese blade feel.

Common Questions

Q: Is this knife suitable for home cooks?

A: Absolutely. Its balanced design and moderate blade length make it easy to handle, even for those new to high-end Japanese knives.

Q: How do I care for high-carbon steel?

A: Wipe the blade dry immediately after use to prevent rust. Periodically apply a light coat of oil for added protection, and store in a dry place.

Q: What sets this knife apart from other Japanese blades?

A: The hand-forged White #1 steel, hardened to 65 HRC, offers superior edge retention and an ultra-sharp edge, while the nashiji finish reflects Fujiwara’s artisanal craft.

Specifications

• Core Steel: Shirogami (White #1)
• Cladding Type: Iron Clad with Nashiji (Tsuchime) Finish
• Blade Length: 215 mm
• Overall Length: 355 mm
• Blade Height: 54 mm
• Spine Thickness (Heel): 3.1 mm
• Spine Thickness (Mid): 2.2 mm
• Spine Thickness (1cm from Tip): 1 mm
• Weight: 166 g
• Handle Material: Magnolia (Wa-Style)
• Hardness (HRC): 65
• Bevel: Double