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: A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.