Fujimoto Black Tone SLD Gyuto 210mm

Regular price 24,500.00 RSD
Sale price 24,500.00 RSD Regular price
Sold out
Tax included. Shipping calculated at checkout.

The Fujimoto series from the Tadafusa forge is one of the finest Japanese blades. Their design combined with traditional, manual manufacturing techniques results in a product that leaves no one indifferent.

The shape of this knife is called Gyuto, which means "cow sword" in translation. It is considered a universal knife suitable for all kitchen tasks and its shape allows you to cut and chop with pleasure. The thin blade will give you the feeling that the food does not resist when cutting and you will feel the famous sharpness of Japanese steel.

The steel used to make this knife is SLD, a semi-reactive steel developed by the Hitachi company for the purpose of cutting other steel. However, it has found wide application in the production of kitchen knives and is highly valued for its hardness, superior sharpness and high resistance to rusting, unlike its carbon counterparts.
The special structure of the steel allows it to retain its sharpness much longer than other steels, the very fact that it is used for cutting steel alloys speaks volumes for its resistance.
The black finish is called Kurouchi and is often referred to as blacksmith's finish in Japan. It is created after the blade tempering process.

The handle on this knife is oval in shape and is made of walnut wood combined with a black pakka collar. This design was specially selected for our shop during a visit to Japan and the forge itself.
The handle is highly polished and feels extremely comfortable in the hand.

Specifications

Manufacturer: Tadafusa
Blade Type: Gyuto
Blade length: 210mm
Total length: 365mm
Knife weight: 172
Blade type: Double bevel
Back Thickness: 4 -1.9mm
Steel: SLD
Hardness HRC: 62

Maintenance of semi-reactive knives:
This knife is made from high quality carbon steel that requires more attention to the shade than full stainless steels to give you a long lasting sharpness and blade appearance.

Cleaning and drying:
After each use, wash the knife by hand with lukewarm water and a mild detergent. Carefully dry the knife with a soft cloth or paper towel. The knife should never be left in water overnight. Store the knife in a safe place where it will not come into contact with other accessories.

Sharpening:
The best way to sharpen kitchen knives is by hand on a whetstone. Check out our range of sharpening stones.

Usage:
Use this knife only for the tasks for which it is intended to extend its life.

AVOID:
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds, etc.
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Note: traditional knives should only be sharpened on a water whetstone, as any other sharpening method could damage the blade.

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
How to choose the first knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

We recommend for you: