• Fujimoto Hammer Tone SLD Gyuto 240mm from Fujimoto
  • Fujimoto Hammer Tone SLD Gyuto 240mm from Fujimoto
  • Fujimoto Hammer Tone SLD Gyuto 240mm from Fujimoto
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Fujimoto Hammer Tone SLD Gyuto 240mm

Fujimoto Hammer Tone SLD Gyuto 240mm

£193.00 GBP
£193.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
A semi-stainless workhorse. The Hammer Tone can do it all, great for professional chefs, home cooks and everyone in between.

I’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!

Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. 

Fujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.

Shape Gyuto
Maintenance Level Low
Blade Length 240 mm |
Thickness 4.2 mm / 1.6 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 192 g
Steel Type SLD Semi-Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Walnut Black Pakkawood Collar
Knife Line Fujimoto Hammer Tone
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

A NOTE ABOUT RUST

Semi-stainless steel is a compromise between the edge retention of carbon steel
and the rust resistance of stainless. This steel will rust if you let it. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. By this we mean: between cutting and putting the knife down, wipe it dry. Overtime the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End-grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.9375 / 5 from 32 reviews.

AI Generated Review Summary

The Fujimoto Hammer Tone SLD Gyuto 240mm is a highly regarded knife praised for its natural feel, comfort, sharpness, and performance. Crafted with SLD steel, it maintains a keen edge with minimal maintenance. The traditional Japanese handle design enhances comfort and efficiency, making it a reliable choice for both home cooks and professionals.

Summary topics

  • Hand Comfort: 16%
  • Knife Performance: 70%

Review topics: [quality, looks, staff, feels, pattern, service, knife, blade, spine, grip, gyuto].

Review highlights

  • "The grip feels very natural and comfortable in the hand." — Alan T.
  • "Feels great nice and weight has become my new favorite knife !" — Mike S.
  • "The forward lean and the weight make cutting feels good and easier." — Jeremi R.

Reviews

So sharp!

"This is a beautiful knife and the blades are crazy sharp. The staff at the Whyte ave store were so knowledgeable and passionate. Really appreciated their advice and guidance."

— Chris L. (5/5)

Best Knife!

"Upgraded to the 240 for more versatility, awesome for bigger fruits and veggies, and slicing roasts!"

— Venessa k. (5/5)

Amazing knife!

"I'm very impressed with the quality of this knife! I've been using it exclusively at work, and it still slices like a Lazer. It's my second knife from Fujimoto and I could not recommend these knives more!"

— Nick F. (5/5)

Great gift

"I bought this for my girlfriend. I'm sure she's going to love it."

— Shaun O. (5/5)

Another home run!!!

"Bought this knife as a thankyou for a friend who is a chef and did all of the food for my wedding this year. He was beside himself when he opened it. I received an update from him a few weeks later, and he said it's by far the sharpest knife he owns, and that it is holding it's edge beautifully! He said 10/10 he would recommend this line of knives to anybody and everybody!! He said he's been cutting a ton of fish with the knife, and it's like a hot knife through butter!! Small hickup with shipping, but knifewear staff remedied things quickly and efficiently!!!"

— Darcy C. (5/5)

Fujimoto Hammer Tone Gyuto 240mm

"The quality of this knife Fujimoto Hammer Tone Gyuto 240mm is insanely good. Thick and heavy at the same time very sharp. And is not that expensive like the Masakage’s and Masashi’s. I recommend this knife if y’all looking for 240mm Gyuto. And the good thing about SLD blade is low maintenance than a carbon steel and stay sharp longer and easy to sharpen too. 👌🏽🔥"

— Arnel A. (5/5)

Our Latest Gyuto

"We have had really good experience with this latest knife and its performance exceeds the previous similar Japanese knives we have owned. The grip feels very natural and comfortable in the hand. This I think is related to the balance and leaves space in the action to focus on the placement of the slices and the pace. The spine enables accuracy and the pattern on the blade always draws thoughtful admiration. The blade maintains good sharpness for longer periods than our previous knives. Overall, it is a wonderful kitchen tool that exceeds our previous expectations. I would give it a 9/10."

— Alan T. (5/5)

Japanese perfection

"Absolutely beautiful knife quality is incredible. Best knife I’ve ever owned, hands-down."

— Joseph U. (5/5)

What a beautiful knife, I’m

"What a beautiful knife, I’m proud to use both the knifes I bought every day and it is all thanks to the amazing salesman who sold it to me. Thank you knife wear!!!"

— Alexis M. (5/5)

Almost a year of home use...

"I purchased this 10-in chef's blade in the Bank Street store almost a year ago and it's met all my expectations. A few passes with the ceramic honing rod (provided for free with my purchase at the time) every few weeks and I slice through onions, vegetables, and meats cleanly with no effort. All I need to do is make sure it's clean and dry before parking it in its sheath. The folks at the store made selection painless and instructive. I said I was a newbie, stated my budget and intended usage (general purpose chef's knife) and we spent the next 20-30 minutes looking at prospective blades, manufacturing, advantages, handling and care, design, balance and weight. I settled on this model primarily because of the feel. I found some of the knives that we reviewed to be too light for my liking but this one fit perfectly. For me, that level of comfort is as much about safety as it is about efficacy. Now, 11 months in, I'm thinking about a new cleaver."

— James L. (5/5)

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