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The Fujiwara FKM Gyuto measures in at with an impressive 270mm blade length. You really do need a larger kitchen or a chopping board with some serious real-estate to get the most out of this cutting machine.
But if you have that space in your home or commercial kitchen then this is a mighty tool indeed. The 270mm gyuto is great when you have large jobs like cutting several bunches of celery or a whole bag of carrots at once. They are a great prep workhorse and preferred size by many professional cooks. With a fairly generous blade height of 55mm, these knives are perfect for those with larger hand or seekers of increased finger to board clearance.
This is a wonderful transition knife for chefs used to the heavier and bulkier western chef knives. It is way more responsive and nimble and is far less fatiguing to use. Its relatively thin grind enhances the cutting abilities and thus the effort required to get through that pile of veggies!
The tough and semi-stainless steel blade is high in Vanadium and Molybdenum and makes daily maintenance a breeze. The black Pakka wood handle is also easy on the eye and hand. It gives the knife a very neutral balance point just around the ferrule. This knife is easy to use. Easy on the pocket. And very easy to recommend.
For Care: Please wash with a powdered cleanser (we recommend Bar Keeper's Friend) and towel dry after you clean it. If you let these drip dry they can spot and rust a bit.Weight: 9.2 ounces
Blade Length: 275 mm (10.75")
Overall Length: 405 mm (16")
Thickness at Heel: 2.3 mm
Blade Height: 55.0 mm
But if you have that space in your home or commercial kitchen then this is a mighty tool indeed. The 270mm gyuto is great when you have large jobs like cutting several bunches of celery or a whole bag of carrots at once. They are a great prep workhorse and preferred size by many professional cooks. With a fairly generous blade height of 55mm, these knives are perfect for those with larger hand or seekers of increased finger to board clearance.
This is a wonderful transition knife for chefs used to the heavier and bulkier western chef knives. It is way more responsive and nimble and is far less fatiguing to use. Its relatively thin grind enhances the cutting abilities and thus the effort required to get through that pile of veggies!
The tough and semi-stainless steel blade is high in Vanadium and Molybdenum and makes daily maintenance a breeze. The black Pakka wood handle is also easy on the eye and hand. It gives the knife a very neutral balance point just around the ferrule. This knife is easy to use. Easy on the pocket. And very easy to recommend.
For Care: Please wash with a powdered cleanser (we recommend Bar Keeper's Friend) and towel dry after you clean it. If you let these drip dry they can spot and rust a bit.
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval)
Big knife, good knife, July 17, 2016Posted By: Rob - verified customer
1 people found this review helpful
This is the second Fujiwara FKM I've bought. It did not disappoint and I can't recommend it enough for someone looking for a large, reasonably priced Western handled gyuto.The FKM meets all the basic requirements for a good gyuto. It takes an edge easily, it holds an edge pretty well, and it's thin enough to move fluently through product. It also stands up to abuse remarkably well. I use it pretty roughly, including when mincing herbs, and lend it out to interns without concern. Honing this knife is even moderately effective.The FKM also features a surprisingly consistent distal taper that gives it a great tip. Considering the grind I'm not sure how Fujiwara makes a profit on these knives.Unlike the other knives in this line the 270mm gyuto's handle is a bit larger than average. People with small hands might prefer the Tojiro DP 270mm gyuto, though with my average sized hands it's not at all an issue.
1 people found this review helpful
This is the second Fujiwara FKM I've bought. It did not disappoint and I can't recommend it enough for someone looking for a large, reasonably priced Western handled gyuto.The FKM meets all the basic requirements for a good gyuto. It takes an edge easily, it holds an edge pretty well, and it's thin enough to move fluently through product. It also stands up to abuse remarkably well. I use it pretty roughly, including when mincing herbs, and lend it out to interns without concern. Honing this knife is even moderately effective.The FKM also features a surprisingly consistent distal taper that gives it a great tip. Considering the grind I'm not sure how Fujiwara makes a profit on these knives.Unlike the other knives in this line the 270mm gyuto's handle is a bit larger than average. People with small hands might prefer the Tojiro DP 270mm gyuto, though with my average sized hands it's not at all an issue.
excellent, April 30, 2015Posted By: Jared - verified customer
i love this knife cant beat price and the man who made this knife did a great job on this steel because i have knives of the same steel that just are not in the same class...my 8 in is a shun classic and i like this so much more..this is my first 270 and im very happy
i love this knife cant beat price and the man who made this knife did a great job on this steel because i have knives of the same steel that just are not in the same class...my 8 in is a shun classic and i like this so much more..this is my first 270 and im very happy
Product Review, June 21, 2014 Product Review, June 19, 2014Posted By: Ronald Chang - verified customer
Fujiwara is an excellent brand with quality knives, and the value is unparalleled. I would compare this Fujiwara series to the Tojiro DP series, and would pick the Fujiwara's mainly because of the blade height. The DP series is a little on the short side for me.
Fujiwara is an excellent brand with quality knives, and the value is unparalleled. I would compare this Fujiwara series to the Tojiro DP series, and would pick the Fujiwara's mainly because of the blade height. The DP series is a little on the short side for me.
Product Review, June 19, 2014 Product Review, May 26, 2014Posted By: Eric - verified customer
Fujiwara is my introduction into the world of Japanese knives so I don't really have much to compare it to but I absolutely love this knife. It's become my go to knife for work. It's too big for me for home use but that's what I have my 180mm Fujiwara santoku for.The gyuto came super sharp out of the box. I've had it for about a month now, working about 50 hours a week, and haven't had to take it to the stones yet. So I can't comment on ease of sharpening. It's weighted well. Great fit and finish. I'm extremely happy with this knife for the price.
Fujiwara is my introduction into the world of Japanese knives so I don't really have much to compare it to but I absolutely love this knife. It's become my go to knife for work. It's too big for me for home use but that's what I have my 180mm Fujiwara santoku for.The gyuto came super sharp out of the box. I've had it for about a month now, working about 50 hours a week, and haven't had to take it to the stones yet. So I can't comment on ease of sharpening. It's weighted well. Great fit and finish. I'm extremely happy with this knife for the price.
Product Review, October 9, 2011 Product Review, November 16, 2009 Product Review, October 29, 2009Posted By: Sammus - verified customer
I bought this as my 'bashing' knife. A cheaper knife in stainless that I use or give to other people if they are likely to abuse it. Although I normally go for carbon, this is perfect when you haven't time for wiping between cuts or are just simply lazy and are likely to leave it in a washing pile to tend to later. Sharpening is relatively pain free (though I have little experience with stainless), and the edge retention, while not as good as a lot of high end knives costing many times more, is more than acceptable. A great entry into Japanese knives, and a great workhorse knife. Excellent value for money here, I don't hesitate to recommend it.
I bought this as my 'bashing' knife. A cheaper knife in stainless that I use or give to other people if they are likely to abuse it. Although I normally go for carbon, this is perfect when you haven't time for wiping between cuts or are just simply lazy and are likely to leave it in a washing pile to tend to later. Sharpening is relatively pain free (though I have little experience with stainless), and the edge retention, while not as good as a lot of high end knives costing many times more, is more than acceptable. A great entry into Japanese knives, and a great workhorse knife. Excellent value for money here, I don't hesitate to recommend it.
