[Date]
2025.11.29

[Score]
★★★★★

[Message]
I have been using the Teruyasu Fujiwara Denka gyuto for some time now, and it has become the best performing knife in my kitchen by a very large margin.​

Fit & finish and ergonomics:
The knife has a rustic kurouchi finish with a hammered look that gives it a lot of character and also helps food release from the blade.
The octagonal wa‑handle is light, comfortable and secure, so the balance point sits slightly forward on the blade, making the knife feel very agile despite being 210 mm. The buffalo horn ferrule and overall construction feel solid and well made.

Edge performance:
Out of the box it was extremely sharp, but what really stands out is how long it stays sharp: even with regular home cooking, the edge holds for a very long time compared to German stainless knives and even many Japanese knives I have tried. Simple touch‑ups on a fine stone are enough to bring it back to a razor edge.

Cutting performance:
On the board, this gyuto just bites into food with almost no resistance. It glides through onions, herbs and vegetables, and slices meat and fish very cleanly.
The thin grind behind the edge and the high hardness make it ideal for precise, controlled cuts; it rewards good technique and is clearly aimed at users who value performance over indestructibility.

Care and limitations:
Because of the very hard steel and fine edge, this is not a knife for abuse: it is not meant for bones, frozen food or twisting cuts.
Hand‑washing, immediate drying and proper storage are essential, and it should be sharpened only on quality water stones to protect the HAP‑40 core.

Overall impression:
For anyone looking for a top‑tier gyuto and willing to care for it properly, this knife is easy to recommend.