FUJIWARA NASHIJI GYUTO 195MM
- Steel Type: Shirogami #1 (White carbon steel)
- HRC: 63:64
- Handle Type: Red Pakka-wood
- Spine thickness at heel: 1.1mm
- Height at heel: 50mm
- Length of blade: 195mm
- Weight: 164 grams
- Never put a knife in a dishwasher, ALWAYS wash by hand.
- Avoid steel wool and other abrasive cleaners. Use a soft sponge or cloth with mild detergent and warm water,
- Do not cut through bones, this can chip the blade.
- Never use this knife to cut frozen food, use an old knife for these types of jobs.
- Do not twist the blade out of food if it gets stuck, and never smash it against the cutting board.
- Always use a wooden or plastic cutting board (end grain wood is best). Never cut on glass, marble, slate, a plate, china, or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
- Store knives in a way that the blades will not knock into each other.
- Use a ceramic honing rod or leather strop for the edge maintenance.
- Never use coarse steel honing rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on whetstones
- Never scrape the blade's edge across the cutting board.
This is a general purpose knife that most chefs would say they could not do without. The gyuto is the Japanese blade smiths answer to the western chef knife. Gyuto translates to english as cow blade. Gyuto's are generally tall at the heel, flat throughout the blade path, and rounded toward the tip of the knife for rock chopping.
I find this particular knife to be quite fun to use. It has great height, which I love, and the grind along the kiriba (blade path) allows the knife to glide through the food with ease.