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Fujiwara Gyuto (Chefs Knife) Nashiji, 210mm

Fujiwara Gyuto (Chefs Knife) Nashiji, 210mm

Regular price $267.00 USD
Regular price $367.00 USD Sale price $267.00 USD
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DESCRIPTION

Fujiwara Gyuto (Chefs Knife) Nashiji, 210mm:

For most knife enthusiasts Teruyasu Fujiwara needs no introduction. World famous, sharp, handmade knives.

Teruyasu Fujiwara is a Japanese sword manufacturer established 140 years ago and one of the few operating out of Tokyo these days.
Fujiwara is known for its STUPID sharp edges and edge retention.

This Japanese knife has a White steel #1 core and Stainless clad making this knife easier to care for than full carbon steel knives.
Fujiwara normally pushes the limits of RHC with 64+ on most of his knives.
These being a little lower at RHC:62 should make them a bit more durable but you still do not want to drop a Fujiwara knife in any circumstance.


Fujiwara is known for its STUPID sharp edges and edge retention.

All knives by Fujiwara are obviously hand made.
No two knives are the same.
Some knives come with certain “imperfections.”
This is a positive NOT a negative in my opinion.
Artistically beautiful and razor sharp! 

*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust

Maboroshi and Nashiji difference:
From what I've been told the steel used in nashiji isn't fabricated by Fujiwara. Unlike Maboroshi that is made in house.
Instead the metal is ordered fabricated (like most makers these days).
Nashiji doesn't have a Fujiwara's classic finger hook and also has a lower heat treatment hence the price difference.

Steel: White #1 Stainless Clad
Finish: Nashiji (Meaning: pear’s skin. Rough look cladding)
Blade length: 364mm
Blade thickness: 4.0mm@ handle, 1.6mm@ tip
Overall length: 240mm
Blade Height: 55mm
Weight: 158g
RHC: 62
Bevel: Double
Handle: Octagonal. Magnolia wood & Pakka wood collar.

 



 “……quality, sharpness, hardness and edge retention of his knives is simply stunning…..”

 

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ABOUT US

Hi my name is Leigh, and I’m a chef from Newcastle Australia.

I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box) 

I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More

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