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Teruyasu Fujiwara Maboroshi Gyuto 300mm

$1,178.00 USD $1,001.00 USD
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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Gyuto

Blade Material

White 1 Core, Stainless Clad

Handle Material

Western Pakkawood

Bevel

Double bevel

Maintenance Level

Medium

Edge Length

305mm

Overall Length

440mm

Spine Thickness

4mm/2.5mm

Blade Height

61mm

Weight

352g

HRC

~64

An In depth look

Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type

Japanese White Steel #1, the purest form in the "Shirogami" (White Paper Steel) series, is highly regarded for its exceptional sharpness and ease of sharpening. With a slightly higher carbon content than White Steel #2, it delivers superior edge retention, but like White 2 cannot be left wet for even short periods of time, otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

Introducing

Teruyasu Fujiwara

Fujiwara knives are handmade by one of Japan's most revered bladesmithing families, whose forge traces its roots back more than 140 years to the 1880s. The current master, Teruyasu Fujiwara IV, works from Tokyo as the fourth generation of his line, applying the same forging principles his ancestors once used to craft the katana.

Each blade is built around san mai construction — a three-layer lamination in which softer outer steel shields a hard, high-performing core. It's a method rooted in traditional sword-making that has since become a hallmark of fine Japanese kitchen knives.

The result is a knife engineered for what matters most at the board: a keen, long-lasting edge, effortless sharpening, and a clean, precise cut that you feel with every slice.

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