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We are always keen to introduce as many people as possible to the wonderful world of Japanese (carbon) kitchen knives. And to make that introduction as financially practical as possible we recommend these high value, high quality knives made by Fujiwara Kanefusa of Japan.
Carbon steel blades are a very particular breed of knife and as such require extra care and attention to the details of maintenance and sharpness. But fear not, this is a regime easy to practice and follow. The reactive nature of the SK-4 high carbon steel employed in these knives is only problematic if ignored. Keeping the blade very dry between uses is essential in combatting corrosion. Forcing a patina is a great way to aid with this and it is easily achieved. Just watch the video below to see how to do it.
The nicely ground asymmetrical edge comes out of the box very sharp. It will stay that way for a long time if cared for and brushed up with a strop or ceramic rod from time to time. Resharpening on stones is likewise a fairly easy endeavor with this steel.
The 240mm blade length is all you need for even the largest jobs. But the thin grind and lightweight pakka wood handle give this knife a quick and nimble feel. A profile favoring neither belly or flatness means that you can use a push/pull or rocking technique with equal success.
The Fujiwara Carbon Gyuto 240mm is a fine knife indeed. A great introduction to the genre. And a screamingly great deal.Weight 7.8 ounces
Blade Length: 240 mm (9.5")
Overall Length: 370 mm (14.5")
Thickness at Heel: 2.1 mm
Blade Height: 48.1 mm
Carbon steel blades are a very particular breed of knife and as such require extra care and attention to the details of maintenance and sharpness. But fear not, this is a regime easy to practice and follow. The reactive nature of the SK-4 high carbon steel employed in these knives is only problematic if ignored. Keeping the blade very dry between uses is essential in combatting corrosion. Forcing a patina is a great way to aid with this and it is easily achieved. Just watch the video below to see how to do it.
The nicely ground asymmetrical edge comes out of the box very sharp. It will stay that way for a long time if cared for and brushed up with a strop or ceramic rod from time to time. Resharpening on stones is likewise a fairly easy endeavor with this steel.
The 240mm blade length is all you need for even the largest jobs. But the thin grind and lightweight pakka wood handle give this knife a quick and nimble feel. A profile favoring neither belly or flatness means that you can use a push/pull or rocking technique with equal success.
The Fujiwara Carbon Gyuto 240mm is a fine knife indeed. A great introduction to the genre. And a screamingly great deal.
Product Reviews
Extremely satisfied, April 14, 2016Posted By: Jake Z
This is my first Japanese blade, or even carbon for that matter. Nicely sharpened right out of the box, and has maintained a nice edge with little more than an occasional touch up on the steel for a couple of weeks now. But due to how much I use this knife daily, both at work and home, it could use a run over a stone soon. Mine seems to be very reactive, especially to highly acidic foods, but is forming a nice patina that evolves everyday I use it. The spine is a bit harsh, but its quickly toughened my callouses back up. I can't get enough of this knife, especially for the price point. My head chef even paused to praise it the first day I brought it in. I'm very satisfied and plan on adding more Fujiwara blades to my knife roll in the future.
This is my first Japanese blade, or even carbon for that matter. Nicely sharpened right out of the box, and has maintained a nice edge with little more than an occasional touch up on the steel for a couple of weeks now. But due to how much I use this knife daily, both at work and home, it could use a run over a stone soon. Mine seems to be very reactive, especially to highly acidic foods, but is forming a nice patina that evolves everyday I use it. The spine is a bit harsh, but its quickly toughened my callouses back up. I can't get enough of this knife, especially for the price point. My head chef even paused to praise it the first day I brought it in. I'm very satisfied and plan on adding more Fujiwara blades to my knife roll in the future.
Great Knife, had it for years, March 30, 2016Posted By: Troy
1 people found this review helpful
What can I say about this knife. Several years ago I shot Mark a note asking about my first Japanese knife in Carbon Steel to start. This is the knife he started me on and I really couldn't be more pleased! Sure I have others now (hey I got the bug) but I still constantly use this particular knife over all the other and more expensive knives.
I also have experimented with this knife to learn about forcing a patina with various methods and rounding the spine (which I highly recommend to make it even more comfortable). But where this knife really shines is how sharp the edge can get with little effort and how long it also keeps that edge.
I am very pleased that Mark recommended this knife to start and I don't hesitate strongly endorsing it for not just as an entry knife but a performer!
1 people found this review helpful
What can I say about this knife. Several years ago I shot Mark a note asking about my first Japanese knife in Carbon Steel to start. This is the knife he started me on and I really couldn't be more pleased! Sure I have others now (hey I got the bug) but I still constantly use this particular knife over all the other and more expensive knives.
I also have experimented with this knife to learn about forcing a patina with various methods and rounding the spine (which I highly recommend to make it even more comfortable). But where this knife really shines is how sharp the edge can get with little effort and how long it also keeps that edge.
I am very pleased that Mark recommended this knife to start and I don't hesitate strongly endorsing it for not just as an entry knife but a performer!
Product Review, June 6, 2014 Product Review, June 23, 2013Posted By: kevin - verified customer
A good deal for the money. There wasn't any odor or off taste left on food after the first week of use. A nice patina has developed repeatedly after sharpening and occasional hard scrubs. Speaking of sharpening, it takes a pretty nice edge. After a couple weeks out of the box I thinned it a bit, though the initial grind is more than functional. I cook for a living and purchased this with the goal of a workhorse. Even under this kind of use it held it longer than my Kono HH. That being said, results may vary in regard to steel properties and fit and finish. So guess it could be seen as a bit of a gamble but for 90 bucks, you can't really go wrong. In my case, I feel I have gotten more than my 90 dollars. I recommend this knife. Also, great service from CKTG.
A good deal for the money. There wasn't any odor or off taste left on food after the first week of use. A nice patina has developed repeatedly after sharpening and occasional hard scrubs. Speaking of sharpening, it takes a pretty nice edge. After a couple weeks out of the box I thinned it a bit, though the initial grind is more than functional. I cook for a living and purchased this with the goal of a workhorse. Even under this kind of use it held it longer than my Kono HH. That being said, results may vary in regard to steel properties and fit and finish. So guess it could be seen as a bit of a gamble but for 90 bucks, you can't really go wrong. In my case, I feel I have gotten more than my 90 dollars. I recommend this knife. Also, great service from CKTG.
Product Review, June 21, 2012Posted By: John Herlig - verified customer
The Fujiwara Gyuto is an awesome introduction into the world of high-carbon knives. I have purchased 2 -- 1 for myself and then 1 as a gift. Both were deliciously sharp out of the box and take a nice natural patina. The edge hold up rather well, and sharpening is a breeze, like the knife is hungry to take on an edge. Overall balance is very nice. For the money, I'm not sure you can do better.
The Fujiwara Gyuto is an awesome introduction into the world of high-carbon knives. I have purchased 2 -- 1 for myself and then 1 as a gift. Both were deliciously sharp out of the box and take a nice natural patina. The edge hold up rather well, and sharpening is a breeze, like the knife is hungry to take on an edge. Overall balance is very nice. For the money, I'm not sure you can do better.
Product Review, April 27, 2012Posted By: Travis - verified customer
great knife for the price, this knife has literally kicked out a few of my other knives from my bag. had it for a few weeks now, still has a decent edge on it. left it out one day and co-worker decided to use it but didn't dry it completely then put it on magnet strip. not a good end result as you could imagine. overall great knife, great service, looking forward to some future purchases.
great knife for the price, this knife has literally kicked out a few of my other knives from my bag. had it for a few weeks now, still has a decent edge on it. left it out one day and co-worker decided to use it but didn't dry it completely then put it on magnet strip. not a good end result as you could imagine. overall great knife, great service, looking forward to some future purchases.
Product Review, March 16, 2012 Product Review, December 9, 2011
Product Review, November 16, 2011 Product Review, June 14, 2011 Product Review, February 7, 2011Posted By: JeffS - verified customer
I was looking for a carbon Gyuto to play around with and this fit the bill nicely.
Sharpens up nicely and I haven't found mine to be particularly reactive. Fit and finish on mine were better than expected for the price. The spine defiantly needed to be rounded; mine was rather uncomfortable in a pinch grip until I rounded it.
For the price I am more than happy and think its a great intro knife to both gyutos and carbon knives.
I was looking for a carbon Gyuto to play around with and this fit the bill nicely.
Sharpens up nicely and I haven't found mine to be particularly reactive. Fit and finish on mine were better than expected for the price. The spine defiantly needed to be rounded; mine was rather uncomfortable in a pinch grip until I rounded it.
For the price I am more than happy and think its a great intro knife to both gyutos and carbon knives.
Product Review, June 8, 2010Posted By: Matt S. - verified customer
Fit and finish are not great with this knife, but the blade and price are great. This is a great intro into carbon knives. It developed a patina at a reasonable pace and as far as carbon goes was not overly reactive. The blade holds an edge well. It is a little handle heavy, but overall a good knife.
Fit and finish are not great with this knife, but the blade and price are great. This is a great intro into carbon knives. It developed a patina at a reasonable pace and as far as carbon goes was not overly reactive. The blade holds an edge well. It is a little handle heavy, but overall a good knife.
Product Review, December 16, 2009Posted By: BfromSac - verified customer
For the money I really don't think there is a better knife. Tojiro DP are world renowned in this price range but are not Carbon. This thing gets super sharp, handle is great and knife is just comfortable. Sure it is not perfect finish but for someone who wants to try a Japanese Knife with little experience ... look no further
For the money I really don't think there is a better knife. Tojiro DP are world renowned in this price range but are not Carbon. This thing gets super sharp, handle is great and knife is just comfortable. Sure it is not perfect finish but for someone who wants to try a Japanese Knife with little experience ... look no further
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