Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife
Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle - Seisuke Knife

Fujiwara Teruyasu

Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle

$428.00
Sold out
SKU: FT-W1-N-GU210MN
Option
Subtotal$428.00
Pickup currently unavailable at 1532 NE Alberta st.

Fujiwara Teruyasu White Steel No.1 Nashiji Gyuto 210mm with Magnolia Handle

1532 NE Alberta st.

Pickup currently unavailable

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
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Fujiwara Teruyasu

From their founding in 1870 Fujiwara Teruyasu took the knowledge they gained from Swordsmithing and transfered it to the forging of top notch kithcen knives. They take the meaning of "hand forged" to heart and do'nt cut any corners in the crafting of their blades. From famous chefs to the humblest of home cooks, Fujiwara knives are revered around the world.



Specifications:
Knife Type: Gyuto
Steel Type: White Steel No.1 (Carbon Steel, Rust Prone)
HRC: 60-61
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 54mm (2.1")
Blade Thickness: 3mm
Handle Material: Magnolia Handle
Ferrule Material: Pakka wood
Handle Length: 129mm (5.1")
Weight: 173g (6.1 ounces)

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.