Gyuto knife [Denka] + Octagonal handle with buffalo horn ferrule

I am a chef with 36 years of experience. As a sushi chef, I own approximately 45 knives. I have already used one of Mr. Fujiwara Teruyasu's knives and experienced its excellence. It is an incredibly delicate and sturdy knife, and its sharpness lasts much longer than other knives. Compared to other super Aogami steel knives, it seems to maintain its sharpness about 2.5 times longer. The difference of just 0.2 in the steel composition makes such a significant difference, showcasing the exceptional skill of the craftsmen. For chefs like me, a knife that maintains its sharpness for a long time provides great comfort to the elbows and wrists. Although it's a hard steel, sharpening it with a whetstone isn't difficult. The knife's balance is also very stable, and the finger hole provides comfort for the middle finger, allowing chefs who use their index finger to press down on the blade to perform more detailed work comfortably. I personally prefer the hexagonal wooden handle. Although there's a long waiting time after ordering, it's a masterpiece knife that more than compensates for the wait.

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.

I recently purchased a Fujiwara 240mm Denka Gyuto, and I’m absolutely in love with this knife! From the moment I received the package, I could tell it was handled with care. The knife was beautifully wrapped, accompanied by a lovely signed letter and a stunning Japanese fabric that I adored—a thoughtful touch that made the experience even more special.
The fit and finish of the Denka Gyuto are nothing short of spectacular. The craftsmanship is impeccable, with every detail meticulously executed, from the razor-sharp edge to the flawless handle. I had requested photos of three different blades to choose from, and Fujiwara graciously accommodated my request, allowing me to pick the one that spoke to me most.
This knife is a masterpiece I’ll cherish and use for the rest of my life. It’s not just a tool but a work of art that elevates every moment in the kitchen. Highly recommend Fujiwara for their exceptional quality and customer care (a special thanks to Ayano for helping me in the journey).

This will be my second Denka and I am very proud to receive the most famous knife ever.
Thank you for your great work.
Best regards from Germany.