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This is a fine knife that can be used successfully in either a home setting or on a busy line in a pro kitchen. If you are new to the world of Japanese knives in general, or Carbon blades in particular, the Fujiwara Carbon Gyuto is a great place to start.
The blade is forged from SK-4 high carbon steel. This is a commonly used alloy that takes a very good edge. Maintaining and renewing that edge are relatively easy, especially as compared to harder stainless blades. However the steel is very reactive and will require the user to exercise care in keeping the blade dry between uses. Forcing a patina, an easy job, is recommended to aid in keeping corrosion at bay. The blade is ground fairly thin and has an asymmetrical edge. It measures a slender 2.1mm at the heel which continues almost all the way to the distal taper ends at the sharp point. The profile is neither flat or full bellied. Just about average for this type of knife. Blade height is fairly average at almost 44mm. So it’s a comfortable knife for both rockers and push/pullers. This is a very versatile knife with many premium attributes offered at an incredibly friendly price.
Weight 6.0 ounces
Blade Length: 210 mm (8.25")
Overall Length: 330 mm (13")
Thickness at Heel: 2.1 mm
Blade Height: 43.6 mm
The blade is forged from SK-4 high carbon steel. This is a commonly used alloy that takes a very good edge. Maintaining and renewing that edge are relatively easy, especially as compared to harder stainless blades. However the steel is very reactive and will require the user to exercise care in keeping the blade dry between uses. Forcing a patina, an easy job, is recommended to aid in keeping corrosion at bay. The blade is ground fairly thin and has an asymmetrical edge. It measures a slender 2.1mm at the heel which continues almost all the way to the distal taper ends at the sharp point. The profile is neither flat or full bellied. Just about average for this type of knife. Blade height is fairly average at almost 44mm. So it’s a comfortable knife for both rockers and push/pullers. This is a very versatile knife with many premium attributes offered at an incredibly friendly price.
Product Reviews
It’s beautiful!, May 25, 2020
Quality reactive carbon knife, December 9, 2019Posted By: Richard Cattafesta - verified customer
1 people found this review helpful
I was very happy with this purchase. Something better than my 30-year old Chicago Cutlery Chef's knife finally. It did patina after first use, as described. I added more patina with mustard technique to make the patina marks more consistent over all of the blade. I love the embossed Kanji, although it gets lost a bit when the discoloration occurs, but this doesn't effect the knife at all. Sharp and easy to handle. Glad I made the purchase.
1 people found this review helpful
I was very happy with this purchase. Something better than my 30-year old Chicago Cutlery Chef's knife finally. It did patina after first use, as described. I added more patina with mustard technique to make the patina marks more consistent over all of the blade. I love the embossed Kanji, although it gets lost a bit when the discoloration occurs, but this doesn't effect the knife at all. Sharp and easy to handle. Glad I made the purchase.
..., November 9, 2017 Product Review, April 28, 2014Posted By: Johnny L - verified customer
2 people found this review helpful
I am a line cook at two restaurants. I have used the mercer chef's knife, issued to most culinary students, for the past three years. Now i have been using the Fujiwara Carbon Gyuto 210mm for about three weeks as my main work knife. It's been like switching from a machete to a scalpel. Initially i was concerned that the high carbon blade would rust too easily, but as long as you treat the knife with the respect that any professional should treat their equipment with, it forms a nice patina and no rust so far. Out of the box the knife was very sharp, and with a few strokes across a steal it retained a great edge for the first two weeks. With the amount of work I put on the knife, i was surprised that it took two weeks before I needed to put it to a stone. I was very happy with how easily it took a new edge, about a third of the time it took to get a decent edge on my old mercer. In previous reviews most people rated the Fujiwara carbon for home use, but I find it is also an excellent choice for professional use as well. So far I am very pleased with the Fujiwara Carbon Gyuto 210mm.
2 people found this review helpful
I am a line cook at two restaurants. I have used the mercer chef's knife, issued to most culinary students, for the past three years. Now i have been using the Fujiwara Carbon Gyuto 210mm for about three weeks as my main work knife. It's been like switching from a machete to a scalpel. Initially i was concerned that the high carbon blade would rust too easily, but as long as you treat the knife with the respect that any professional should treat their equipment with, it forms a nice patina and no rust so far. Out of the box the knife was very sharp, and with a few strokes across a steal it retained a great edge for the first two weeks. With the amount of work I put on the knife, i was surprised that it took two weeks before I needed to put it to a stone. I was very happy with how easily it took a new edge, about a third of the time it took to get a decent edge on my old mercer. In previous reviews most people rated the Fujiwara carbon for home use, but I find it is also an excellent choice for professional use as well. So far I am very pleased with the Fujiwara Carbon Gyuto 210mm.
Product Review, April 22, 2014 Product Review, December 4, 2012Posted By: Raj - verified customer
1 people found this review helpful
I just got one of these to try out a carbon knife. Wow... It is as sharp as my Henckels Twin Cermax knives. Its really thin so it slices food easily. Easy to sharpen too. So far I haven't had any chipping. It does come out of the box and smell kind of bad. I soaked a paper towel in vinegar and rubbed it into the knife for about 5 mins and that took care of the smell. It gave it a gray patina but it still has a little shine. Doesn't look bad at all.
1 people found this review helpful
I just got one of these to try out a carbon knife. Wow... It is as sharp as my Henckels Twin Cermax knives. Its really thin so it slices food easily. Easy to sharpen too. So far I haven't had any chipping. It does come out of the box and smell kind of bad. I soaked a paper towel in vinegar and rubbed it into the knife for about 5 mins and that took care of the smell. It gave it a gray patina but it still has a little shine. Doesn't look bad at all.
Product Review, March 12, 2011Posted By: Jason - verified customer
2 people found this review helpful
This is an excellent value. Takes an edge well and holds it better than I would expect from a stainless knife. I was a little worried about the thin blade, but a couple of weeks of hearty use have proved my concern unwaranted. The quality of the workmanship is outstanding for the price.
2 people found this review helpful
This is an excellent value. Takes an edge well and holds it better than I would expect from a stainless knife. I was a little worried about the thin blade, but a couple of weeks of hearty use have proved my concern unwaranted. The quality of the workmanship is outstanding for the price.
Product Review, March 2, 2010 Product Review, September 27, 2009Posted By: blwchef - verified customer
2 people found this review helpful
Awesome little knife for the money. One of my most recommended to carbon lovers short on cash. Gets wicked sharp with ease and holds it rather well. Mine get used in a serious pro kitchen and takes it all in stride.
2 people found this review helpful
Awesome little knife for the money. One of my most recommended to carbon lovers short on cash. Gets wicked sharp with ease and holds it rather well. Mine get used in a serious pro kitchen and takes it all in stride.
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