Teruyasu Fujiwara Maboroshi Gyuto 200mm Shirogami Tsuchime Japanese chef knife

Description: Teruyasu Fujiwara Maboroshi Stainless Clad Tsuchime 195mm Gyuto with Black Western HandleDescription Thank you for looking at my items. Rank S Used resharpenedExcellent Good condition・Condition :Used With Original Box Gyuto • 200mm • stainless san mai • pakka • Shirogami white #1• western handle • for right- and left hand use A classic Fujiwara, with its iconic finger rest. Using the pinch grip, this knife is easy to control. Completely made by hand, a raw look and an extremely thin and razor sharp finish. Recommended to professionals and experienced home cooks. Features Maboroshi seriesThinned by hand on the Kaiten Toshi ( Japanese water wheel ) and finished with a micro bevel for extreme sharpness. The thin san mai blade is constructed out of three layers: stainless on the outside and a core of the high end traditional white # 1 steel. Enjoy a high end carbon knife, with the maintanance of a stainless knife. The edge is super sharp and delicate cutting in the beginning is advised. The hammered tsuchime finish on this blade gives the knife its raw identity. White steel, also known as: Shirogami/White paper/Shiroko steelThis traditional steel is not named after its colour, but named after the colour of its paper wrapping, in which it is stored in the Hitachi steel factory in Japan. There are 3 grades of Shirogami white steel: #1,#2 & #3. From these 3, #1 contains the highest amount of carbon and #3 the lowest. Generally we say at our knifeshop, grade #1 can be made extremely sharp, but will be a little more fragile as #3. While #3 is a little softer, it's also easier to resharpen, but has less edge retention. Grade #1 & #2 is most common in white steels. White steel is a refined steel with a low percentage of iron, loved by many, as it is relatively easy to maintain. In practice it can be maintained with a whetstone and in a short amount of time it will become very sharp. This does not mean that these knives never have to be resharpened by a professional, even all knives in Japan need to be refurbished at a certain moment. This Shirogami steel is embraced by sushi chefs who demand extreme sharpness of their knives. White steel oxidates relatively quick and therefore needs to be maintained more often, but on the other hand you will get all benefits of this beautiful steel characteristics. Type: GyutoBlade Length: 200mmBlade Height:48mmWeight: 195gSteel Type: Shirogami #1 (white carbon) Steel clad with StainlessRockwell Hardness: ~65Handle: Pakka wood Yo (western) handleGrind: 50/50Blacksmith: Teruyasu FujiwaraCutlery Line: Maboroshi PaymentI accept PayPal and Ebay payment. Please make payment within 5 days from your purchase.Our return policy, In the only case of unopened item package.Import duties, taxes, and charges are not included in the item price or shipping cost. These charges are the responsibility of the buyer.Shipping[DHL or Japanpost with Tracking number] International Buyers - Please Note:Import duties, taxes, and charges are not included in the item price or shipping charges. These charges are the responsibility of the buyer.Please check with the customs office of your country to determine what these additional costs will be prior to bidding/buying.These charges are normally collected by the delivering freight (shipping) company or when you pick the item up. ( do not confuse them for additional shipping charges )We do not mark merchandise values below value or mark items as [gifts]. ( US and International government regulations prohibit such behavior )

Price: 320 USD

Location: Machida shi Tokyo

End Time: 2024-10-17T07:15:38.000Z

Shipping Cost: 30 USD