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.