The Maboroshi no Meito, which translates to ‘Visionary Sword Celebrated in Victory,’ is made from Shirogami steel, and while it requires care to avoid rust, it gets sharper than just about anything else.

Fujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time. 

Fujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. 

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.