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  • Fujimoto Hammer Tone SLD Gyuto 210mm from Fujimoto
  • Fujimoto Hammer Tone SLD Gyuto 210mm from Fujimoto
  • Fujimoto Hammer Tone SLD Gyuto 210mm from Fujimoto
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Fujimoto Hammer Tone SLD Gyuto 210mm

Fujimoto Hammer Tone SLD Gyuto 210mm

$293.00 CAD
$293.00 CAD
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$3 Shipping on orders over $100 within Canada. ?

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.

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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 210 mm |
Thickness 4 mm / 1.4 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 174 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: 4.8913045 / 5 from 92 reviews.

AI Generated Review Summary

The Fujimoto Hammer Tone SLD Gyuto 210mm is a highly praised knife known for its sharp, durable hammered steel, beautiful appearance, and comfortable handle. Crafted by expert artisans, it offers a reliable and affordable option for both home cooks and professionals.

Summary topics

  • Hammered Steel Durability: 9%
  • Blade Appearance: 12%
  • Product Feel: 8%
  • Edge Sharpness: 12%
  • Blade Quality: 11%

Review topics: ["weight","quality","looks","handle","finish","craftsmanship","value","edge","staff","balance","gift","feels","service","use","set","piece","knife","blade","steel","experience","tool","tone","luca","stays","addition","kitchen"].

Review highlights

  • "The handle feels amazing and the finish is truly beautiful!" — Kent F.
  • "And the blackened steel on the blade looks very cool!" — David P.
  • "Looks good, feels good, cuts good." — Brad D.

Reviews

210 hammer tone.

"The Fujimoto feels excellent in my hand. It so light, and the "balance" feels incredible. The out of the box sharpness was solid. Out of the box slight trouble catching tomato skin but after it has caught it cuts everything like butter. Unknown to me until after I bought it. The Kurochi finish wears off a little with every wipe down. Not really a problem just notices a slight discoloration, I personally still liked it. The residue was on my towel though and did end up on food. Over all though actually amazing for everyday prepping"

— Sean N. (5/5)

Well balanced, comfortable in hands.

"Well balanced, comfortable in hands. looks very appealing and has a nice finish/tone"

— Joseph s. (4/5)

Fujimoto Gyuto

"I’m new to Japanese knives and wanted to dip my toes in, I’ve never had a quality set of knives and had a deep dive on Japanese knives. Probably watched every video Knifewear has ever made, and wanted something beginner and budget friendly, and bought the entire Hammertone line up in the Black Friday sale. So far these have not disappointed! Very sharp, beautiful aesthetics, and each piece has done its job flawlessly."

— Clay W. (5/5)

My knife

"A beautiful thing. Haven’t really taken it out for a ride yet. At the moment it’s just sitting there, being perfect and not judging others in the room."

— Mike w. (5/5)

First Japanese knife

"Love the knife, it’s exactly what I was hoping it would be. Loved the experience of shopping on the website for it and the shipping was qucik out of province. All in all, a 10/10."

— Colin J. (5/5)

Fujimoto Hammer Tone SLD Gyuto 210mm

"I am blown away on how well this knife cuts. I have had standard knives for over 30 years, but this knife far surpasses my expectations."

— Gary V. (5/5)

Great Knife

"Makes cooking a lot easier."

— Berkley b. (5/5)

Outstasnding knife!

"This knife is a dream to work with. The blade is a delight, and I particularly appreciate the thickness of the spine and texture for grip."

— Martin L. (5/5)

A Knife above its price point

"Great user experience and value with this awesome Gyuto."

— Jacob W. (5/5)

Very first knife

"Very good, nice and sharp. Looks aesthetic. Still brings me back the day I bought it, I am really really happy! I don’t wanna use machine/equipment anymore, I want everything cut by hand now."

— Marcus S. (5/5)

Q&A

Between the blue carbon steel and sld which blade will be sharper and hold an edge for longer?
Hey Greg, that is a tough question to answer, on paper they are very similar in a lot of ways. I would say the Aogami is going to get sharper, easier than the SLD. But otherwise, it should be very similar. SLD was designed as as tool steel, so it tends to be very robust and is really good at holding an edge. - Ellie

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