FUJIWARA NASHIJI GYUTO 195MM
FUJIWARA NASHIJI GYUTO 195MM
FUJIWARA NASHIJI GYUTO 195MM
FUJIWARA NASHIJI GYUTO 195MM
FUJIWARA NASHIJI GYUTO 195MM

FUJIWARA NASHIJI GYUTO 195MM

Regular price $325.00 Sale

Gyuto: A general purpose knife that most chefs would say they could not do without, it is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping.

Knife Stuff:

Steel Shirogami #2
 HRC 65:66
Weight 133 grams

Length of blade

195
Height at heel 50mm
Thickness above heel 3mm
Handle Magnolia wood w/plastic collar
Total length 335mm

 

KNIFE CARE:

  1. Never put a knife in a dishwasher, ALWAYS wash by hand.
  2. Avoid steel wool and other abrasive cleaners. Use a soft sponge or cloth with mild detergent and warm water,
  3. Do not cut through bones, this can chip the blade.
  4. Never use this knife to cut frozen food, use an old knife for these types of jobs.
  5. Do not twist the blade out of food if it gets stuck, and never smash it against the cutting board.
  6. 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.
  7. Store knives in a way that the blades will not knock into each other.
  8. Use a ceramic honing rod or leather strop for the edge maintenance.
  9. Never use coarse steel honing rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on whetstones
  1. Never scrape the blade’s edge across the cutting board.

 

Care for your carbon steel knives:

Anyone who has used a carbon knife can testify that they are awesome. They cut beautifully, they sharpen easier than stainless knives, and generally look rad when handled and cared for properly.

The downside to owning a carbon steel knife is that is can rust. To avoid rusting, please wipe the blade clean after use, and NEVER store a knife that is not dry.

After time, with proper care, you will develop what is called patina. The patina on your blade will only get better looking over time, and will become more resistant to oxidation.

If you do happen to notice a little rust forming, not to worry. Simply use a soft sponge or scrubby (never use steel) with warm soapy water to remove. Afterwards apply a small amount of camellia oil or mineral oil, and away you go!

  • 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.