Overview

The Teruyasu Fujiwara Maboroshi Gyuto 195mm with Western Handle is a compact powerhouse for cooks who want the authority of a chef knife in a more agile, easy-to-control size. At 195mm, it sits in a sweet spot between a santoku and a full-length gyuto, making it a strong choice for home cooks, line cooks, and anyone working in tighter kitchen spaces. Fujiwara’s Maboroshi line is widely appreciated for its aggressive cutting feel, handcrafted character, and exceptional edge performance.

This knife features a Shirogami #1 core with stainless cladding, giving you the crisp, high-feedback sharpening and keen edge potential that White #1 is known for, while reducing maintenance compared with a fully reactive blade. The hand-hammered tsuchime finish adds visual depth and can also help food release in use. The western pakkawood handle with metal bolster offers a familiar, secure grip for users coming from European-style chef knives, while the hard heat treatment delivers outstanding edge retention for its class. If you want a Japanese gyuto that feels lively, sharp, and full of personality, this is a compelling choice.

Because this is a high-hardness Japanese kitchen knife, it performs best with proper technique and care. Use it on a knife-friendly surface such as a Hasegawa Pro Cutting Board, avoid bones, frozen foods, and very hard squash, and wipe the edge dry during use. For maintenance, a few passes on a leather strop can help keep the edge feeling lively between sharpenings, and a light coat of tsubaki oil is a smart option for longer-term storage.

Common Questions

Q: Is this knife suitable for home cooks?

A: Yes. The 195mm size is especially appealing for home cooks because it offers more length and versatility than a santoku without feeling as large or demanding as a 210mm or 240mm gyuto. It handles vegetables, proteins, herbs, and most everyday prep comfortably.

Q: What makes White #1 steel special?

A: Shirogami #1 is loved for how refined and screaming-sharp it can become. It sharpens cleanly, takes an extremely keen edge, and gives a very direct, precise feel on the board. In the Maboroshi line, it is paired with stainless cladding so you get much of that carbon steel performance with less maintenance than a fully carbon blade.

Q: How do I care for a high-end Japanese knife like this?

A: Hand wash only, dry it right away, and do not leave it wet on the counter or in the sink. Use soft cutting surfaces and avoid twisting in dense ingredients. To maintain performance, strop as needed and sharpen on quality whetstones or use our knife sharpening service when it is time for a full refresh.

Specifications

Core Steel: Shirogami #1 (White #1)

Cladding Type: Stainless clad

Blade Length: 195mm

Blade Height at Heel: 50mm

Overall Length: Specs not found

Spine Thickness (Heel): 3.3mm

Spine Thickness (Mid): Specs not found

Weight: 210g

Handle Material: Pakkawood western handle with metal bolster

Hardness (HRC): ~64-65

Bevel: Double bevel / 50:50

Blacksmith: Teruyasu Fujiwara

Origin: Tokyo, Japan