Fujiwara-san is known for his technique of laminating carbon and stainless steel to create a combination that is easier to maintain and stronger than most standard blades. The series from which this beautiful Gyuto knife comes is called "Maboroshi no Meito", which in translation would mean "visionary sword glorified in victory".

The gyuto knife shape is the same as the chef knife in French cuisine. It is considered one of the most universal types of knives, and is used for almost all tasks in the kitchen. This shape of the knife allows you to chop, slice, slice or score any food.

The handle is western type, made of dark pakka wood. With a metal collar, it is ideally matched with the blade, on which Fujiwara-san has left a space for your fingers so that you can comfortably grip this knife.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".