Fujiwara Kanefusa Gyuto Knife

A 270mm blade offers significant reach, making it ideal for processing large vegetables, breaking down proteins, or handling high-volume prep work. While it requires more counter space and confidence to maneuver than a standard 210mm knife, the extra length allows for longer, cleaner slicing strokes.

Yes, while the stainless component offers better corrosion resistance than pure high-carbon steel, it is not rust-proof. You should hand wash and thoroughly dry the blade immediately after every use to prevent spotting or oxidation.

This knife is a professional-grade tool, and the 270mm length can feel substantial for someone new to Japanese cutlery. If you are comfortable with larger chef's knives, it will perform beautifully, but be mindful that the edge geometry is designed for precision rather than heavy-duty tasks like hacking through bone.

The balanced design is engineered to reduce wrist fatigue during extended prep sessions. By centering the weight, the knife feels like an extension of your hand, providing better control for delicate tasks like mincing herbs or paper-thin slicing.

No, you should strictly avoid glass, stone, or ceramic cutting boards. These hard surfaces will dull the edge almost instantly and can cause micro-chipping on high-performance Japanese steel; always stick to wood or high-quality rubber boards.