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Fujimoto Nashiji Gyuto 210mm

Fujimoto Nashiji Gyuto 210mm

£132.00 GBP
£132.00 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.
Ready to try out carbon steel? This could be the knife line for you! A great choice when you want to experience the sharpness and edge retention of carbon steel without too much hassle!

These were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.


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. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. 

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 and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.

The 210mm Gyuto is a great larger knife for home cooks, or a standard size for professionals.

 

Shape Gyuto
Maintenance Level Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 210 mm |
Blade Height 46.2 mm
Thickness 3.8 mm / 1.7 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 180 g
Steel Type Aogami #2 (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Burned Maple
Knife Line Fujimoto Nashiji
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

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: 4.861111 / 5 from 180 reviews.

AI Generated Review Summary

The Fujimoto Nashiji Gyuto 210mm knife is highly regarded for its exceptional sharpness, balance, and aesthetic appeal. Crafted with a carbon steel core and stainless steel outer layer, it offers durability and ease of maintenance. The knife's design, inspired by traditional European chef knives, provides a versatile cutting experience suitable for both home cooks and professionals.

Summary topics

  • Quality: 6%
  • Blade Sharpness: 12%
  • Balance: 9%
  • Aesthetic Appeal: 8%
  • Value for Money: 5%

Review topics: ["size","weight","fit","handle","quality","shipping","looks","edge","finish","value","shape","gift","deal","balance","staff","feels","performance","pleasure","wife","service","use","piece","price","works","knife","blade","gyuto","stays","cuts","holds"].

Review highlights

  • "Great quality, amazing feel, stays incredibly sharp and the blade is gorgeous." — Emma N.
  • "Good place verry nice staff good service what you want more very good service for sharpening too ." — Godbout N.
  • "Very sharp edge, super light and comfortable handle." — Jason L.

Reviews

WHAT’S THE POINT…

"A WONDERFUL, WELL-BALANCED KNIFE, FOR BOTH FINE WORK AND DEBONING. IT HAS QUICKLY BECOME THE GO-TO KNIFE IN MY COLLECTION. I AM MORE THAN THRILLED."

— Brian T. (5/5)

Amazing service and fantastic knife!

"Great blade! Easier Care than the fully carbon steel ones. Cuts through yams like butter!"

— Timna D. (5/5)

Beautiful workhorse of a knife that makes you want to cook more

"I've been chopping everyday since I've gotten this knife, and it's incredibly addictive using it. Beautiful to look at too of course."

— Leonard L. (5/5)

Beautiful knife

"Cuts like a dream, looks amazing and feels great in the hand."

— Dominique O. (5/5)

Фудзимото Нашиджи Гьюто 210 мм

"The package arrived in Switzerland very quickly, in just 4 days. The knife is magnificent, high-quality steel, and cuts flawlessly. Thank you!"

— Dmytro D. (5/5)

Perfect

"Best knife ive ever owned"

— Derrick C. (5/5)

Excellent knife. First time buyer

"Excellent knife. First time buyer and am very pleased. Highly recommend this knife and the company 😊"

— Janine J. (5/5)

Chef Knife Gift “Loved”

"We gifted a chef’s knife to our daughter who is an amateur chef in her own right. She absolutely loved the knife and uses it on a daily basis. This is not first purchase from Knife Wear and it won’t be our last!"

— Robert M. (5/5)

Loved my own knife so

"Loved my own knife so much, bought for daughter-in-law as Xmas gift; she's a much better cook and deserves the best knife!"

— Tom M. (5/5)

Nice and light and sharpe

"Nice and light and sharpe"

— Justin M. (5/5)

Q&A

Does this come with a case?
Hey there! It comes in a box that has a little plastic slip to protect the blade, but it doesn't come with any kind of sheath. I would recommend a simple blade guard! https://knifewear.mom/products/knifewear-blade-guard-250mm?variant=5313843396
Hello there - I would like to know how many of these knives you currently have in stock in Vancouver, please. I would like to come by this weekend to pick it up.... Alternatively, is there a knife in this range and ability that you would recommend more? If so, for what reason. Thank you in advance for your help! I've purchased a knife here before and love your service.
Hey there! We currently have 3 in Vancouver. Those are honestly your best bang for the buck considering the quality of the steel and manufacturing, but we may have some other options in store!
Hello there, I was wondering when you are going to have this knife in stock in Vancouver ?
Hey there, we're just waiting for it to arrive in the warehouse as we're out of stock. Would you like an email when it arrives?
Hello, I am wondering when this knife is becoming available again? Would love to purchase asap. Cheers
Hey there, We do get shipments of these pretty regularly and should see some more in a few weeks maybe up to a month. there is a notify me when available option on our website that you can sign up for and you will receive an email as soon as they are back in stock! Alex

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