{"product_id":"fujiwara-maboroshi-gyuto-195mm","title":"Teruyasu Fujiwara Maboroshi Stainless Clad Tsuchime 195mm Gyuto with Black Western Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eBecause 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 \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e, avoid bones, frozen foods, and very hard squash, and wipe the edge dry during use. For maintenance, a few passes on a \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eleather strop\u003c\/a\u003e can help keep the edge feeling lively between sharpenings, and a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003etsubaki oil\u003c\/a\u003e is a smart option for longer-term storage.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this knife suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What makes White #1 steel special?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for a high-end Japanese knife like this?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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 \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e when it is time for a full refresh.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 195mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e 50mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e Specs not found\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 3.3mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e Specs not found\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 210g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Pakkawood western handle with metal bolster\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e ~64-65\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Double bevel \/ 50:50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Teruyasu Fujiwara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tokyo, Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shibata","offers":[{"title":"Default Title","offer_id":41490122801376,"sku":"189","price":395.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/teruyasu-fujiwara-maboroshi-gyuto-unknown-195mm-angled-back.jpg?v=1775314567","url":"https:\/\/tokushuknife.com\/products\/fujiwara-maboroshi-gyuto-195mm","provider":"Tokushu Knife","version":"1.0","type":"link"}