Fujimoto knives are all hand-forged by master craftsmen in the city of Sanjo. Each craftsmen 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. This type of construction is an ideal way to make a knife. You get all of the cutting benefits of the hard carbon steel, but with reduced maintenance. The only part of the blade that can tarnish is the very edge of the blade where the carbon steel is exposed.
The blade has a rustic look with a rough texture that releases food easily. The Fujimoto Nashiji are popular with chefs who need the best knife for the dollar and home cooks who want something traditional, yet affordable. The oval handle is made of burnt chestnut wood with a plastic collar. This gives the blade an over-all light feel and forward balance.
The Kanji on the knife blade 藤本 reads – Fujimoto
|Steel Type||#2 Aogami (Blue carbon) Steel clad with Stainless Steel|
|Handle Material||Burnt chestnut wood with plastic collar|