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Fujiwara Kanefusa FKM Gyuto 210mm

$81.00 USD

Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 337mm
Weight: 176g
Blade Height @ Heel: 43mm
Bevel: Double Bevel
Spine Thickness @ Mid: 1.9mm
Blade Material: AUS8 Core, Stainless Clad
Handle Material: Full Tang Western

 

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen

Steel Type

Japanese AUS-10 steel is a high-quality stainless steel renowned for its balance of toughness and durability while still holding a good edge. It is on the softer side of most Japanese Stainless Steels, slightly softer than VG10 or Ginsan. Enriched with vanadium, it achieves a superior durability, making it ideal for crafting durable, sharp knives that withstand rigorous use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Fujiwara Kanefusa

Fujiwara Kanefusa weave an 800-year old history of blade-making into affordable, entry-level kitchen knives that are tough, ergonomic, and incredibly well priced. Using AUS8 with excellent heat treatment, they have great cutting performance, rust resistance and ease of re-sharpening.

The knives have comfortable black pakkawood handles and a stainless steel bolster, which provides good blade balance and a fine pinch grip.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

Customer Reviews

Based on 5 reviews
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P
Peter Gibson
Beautiful in the hand

Great blade of course, but the best thing is the weight and balance ...beautiful knife to handle.

M
Mark Turner
Fantastic knife and value

Bought this for our day today kitchen duties. Excellent quality at a very affordable price

Thank you Chef

T
Thalles Inforzato Virgilio

The knife it’s amazing

N
Nick Burrows
My favourite knife

Absolutely love this blade. Was a bit scary at first being so sharp, but wish i had a set of these.

K
Kim Sampson
awesome knife

as a chef I totally appreciate an amazing knife, didn't disappoint!