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: “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.