Fujiwara Nashiji | 195mm Gyuto Knife (WA)
Experience the Precision of Fujiwara's Nashiji Gyuto
The Fujiwara Nashiji Gyuto 195mm is a hand-forged Japanese chef knife built for cooks who demand a razor edge and a blade that feels alive in the hand.
The Specs
- Knife Type: Gyuto (Chef Knife)
- Blade Steel: Shirogami (White Steel) #1, soft stainless clad
- Blade Finish: Nashiji (pear skin)
- Edge: Double-edged (50/50 balanced)
- Blade Length: 195mm
- Total Length: 335mm
- Weight: 131g
- Handle: WA D-shape - magnolia wood with plastic ferrule
- Origin: Japan
Pure Carbon Steel Performance
Shirogami #1 is one of the purest carbon steels used in Japanese knife-making - capable of achieving an exceptionally fine edge that glides through proteins and vegetables with minimal resistance. The nashiji (pear skin) finish reduces drag and adds a subtle texture that hides light scratches over time. The lightweight WA handle keeps the balance point forward, giving you precise tip control for detailed work.
Care and Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing to prevent rust (carbon steel)
- Hone regularly with a ceramic or leather strop
- Sharpen on a whetstone when needed - professional sharpening recommended for best results
- Store on a magnetic strip or in a knife block - avoid loose drawers
- Apply a light coat of camellia oil if storing long-term
Original: $203.18
-65%$203.18
$71.11More Images
Fujiwara Nashiji | 195mm Gyuto Knife (WA)
Experience the Precision of Fujiwara's Nashiji Gyuto
The Fujiwara Nashiji Gyuto 195mm is a hand-forged Japanese chef knife built for cooks who demand a razor edge and a blade that feels alive in the hand.
The Specs
- Knife Type: Gyuto (Chef Knife)
- Blade Steel: Shirogami (White Steel) #1, soft stainless clad
- Blade Finish: Nashiji (pear skin)
- Edge: Double-edged (50/50 balanced)
- Blade Length: 195mm
- Total Length: 335mm
- Weight: 131g
- Handle: WA D-shape - magnolia wood with plastic ferrule
- Origin: Japan
Pure Carbon Steel Performance
Shirogami #1 is one of the purest carbon steels used in Japanese knife-making - capable of achieving an exceptionally fine edge that glides through proteins and vegetables with minimal resistance. The nashiji (pear skin) finish reduces drag and adds a subtle texture that hides light scratches over time. The lightweight WA handle keeps the balance point forward, giving you precise tip control for detailed work.
Care and Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing to prevent rust (carbon steel)
- Hone regularly with a ceramic or leather strop
- Sharpen on a whetstone when needed - professional sharpening recommended for best results
- Store on a magnetic strip or in a knife block - avoid loose drawers
- Apply a light coat of camellia oil if storing long-term
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Experience the Precision of Fujiwara's Nashiji Gyuto
The Fujiwara Nashiji Gyuto 195mm is a hand-forged Japanese chef knife built for cooks who demand a razor edge and a blade that feels alive in the hand.
The Specs
- Knife Type: Gyuto (Chef Knife)
- Blade Steel: Shirogami (White Steel) #1, soft stainless clad
- Blade Finish: Nashiji (pear skin)
- Edge: Double-edged (50/50 balanced)
- Blade Length: 195mm
- Total Length: 335mm
- Weight: 131g
- Handle: WA D-shape - magnolia wood with plastic ferrule
- Origin: Japan
Pure Carbon Steel Performance
Shirogami #1 is one of the purest carbon steels used in Japanese knife-making - capable of achieving an exceptionally fine edge that glides through proteins and vegetables with minimal resistance. The nashiji (pear skin) finish reduces drag and adds a subtle texture that hides light scratches over time. The lightweight WA handle keeps the balance point forward, giving you precise tip control for detailed work.
Care and Maintenance
- Hand wash only - never dishwasher
- Dry immediately after washing to prevent rust (carbon steel)
- Hone regularly with a ceramic or leather strop
- Sharpen on a whetstone when needed - professional sharpening recommended for best results
- Store on a magnetic strip or in a knife block - avoid loose drawers
- Apply a light coat of camellia oil if storing long-term
