Fujimoto knives are all hand-forged by master craftsmen in the city of Sanjo. Each craftsman has a specific skill, so they knives are made in a more practical production environment. This means that Fujimoto knives are some of the most technically consistent, reliable and affordable hand-crafted blades that you can buy. They have all of the benefits and romance of a hand-crafted knife, with the perfection of someone who has been mastering a single skillset for years, if not decades.
The Fujimoto Nashiji achieves a great balance in knife making. The Aogami #2 (#2 blue Steel) carbon steel core of the blade has been clad (or wrapped) in stainless steel. You get all of the cutting benefits of the hard carbon steel, but with reduced maintenance.
About the Shape: Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.