Fujimoto Nashiji

Fujimoto knives are all created by master crafts-people in the city of Sanjo. Each individual in the line of production focuses on a specific skill that they have been mastering for years. This efficient method 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 skill set for years, if not decades. 

The Fujimoto Nashiji achieves a great balance in knife making: extremely high performance but minimal maintenance. The Aogami #2 (blue paper #2) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife. This type of construction is our favourite type of knife construction, because it gives a long lasting carbon steel edge with easier maintenance than a full-carbon knife.

The finish on this line is called "nashiji," named for its resemblance to the skin of an Asian pear. The scorched chestnut handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.

The kanji on the knife blade (藤本) reads "Fujimoto."

Steel Type Aogami #2 (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 62–63
Brand Fujimoto
Handle Wa (Japanese) Handle - Burnt chestnut wood with plastic collar

Fujimoto knives are all created by master crafts-people in the city of Sanjo. Each individual in the line of production focuses on a specific skill that they have been mastering for years. This efficient method 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 skill set for years, if not decades. 

The Fujimoto Nashiji achieves a great balance in knife making: extremely high performance but minimal maintenance. The Aogami #2 (blue paper #2) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife. This type of construction is our favourite type of knife construction, because it gives a long lasting carbon steel edge with easier maintenance than a full-carbon knife.

The finish on this line is called "nashiji," named for its resemblance to the skin of an Asian pear. The scorched chestnut handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.

The kanji on the knife blade (藤本) reads "Fujimoto."