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Fujimoto Nashiji Nakiri 165mm

Fujimoto Nashiji Nakiri 165mm

$195.00 CAD
$195.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Prêt à essayer l'acier au carbone ? Cette gamme de couteaux pourrait être faite pour vous ! Un excellent choix si vous voulez faire l'expérience du tranchant et de la tenue de coupe de l'acier au carbone sans trop de tracas !

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C’étaient les premières lames Fujimoto que nous vendions ; à ce jour, elles restent les favorites de notre personnel et de nos clients. Voici pourquoi : certaines lames japonaises sont fabriquées avec de l’acier au carbone, qui devient extrêmement tranchant mais peut rouiller, tandis que d’autres sont fabriquées en acier inoxydable, facile à entretenir mais qui n’a pas tout à fait la même magie. Celles-ci sont le meilleur des deux mondes, fabriquées avec un cœur en acier au carbone super dur, protégé par une couche extérieure d’acier inoxydable, de sorte que seul le tranchant nécessite un entretien ! C’est une manière géniale de fabriquer un couteau, et la finition « nashiji », inspirée par l’aspect et le toucher de la peau de poire asiatique, le rend encore plus exceptionnel.

Les lames Fujimoto sont fabriquées par une équipe d’artisans experts, et chaque étape est réalisée à la main par un spécialiste dans son domaine pour créer un couteau constant, abordable et performant. Les couteaux Fujimoto arborent un manche japonais classique, appelé « wa handle », qui concentre la majeure partie du poids du couteau dans la lame.

À propos de la forme - Sous-utilisée dans la cuisine occidentale, la lame plus plate du nakiri est destinée à la coupe des légumes par mouvement de poussée/traction. Puisque tout le bord plat du couteau touche la planche à découper en même temps, vous ne transformerez pas le légume en « accordéon », toujours attaché comme une poupée en papier après l'avoir coupé. Le poids supplémentaire de la lame lui permet de traverser plus facilement les aliments pendant que vous coupez, de sorte que le couteau fait une plus grande partie du travail pour vous !

 

Shape Nakiri
Maintenance Level
Blade Length 165 mm |
Blade Height 49,6 mm
Thickness 4,3 mm / 1,8 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 160 g
Steel Type Aogami #2 (Blue Carbon Steel) avec revêtement en acier inoxydable
Dureté Rockwell 62 - 63
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Ovale Érable brûlé
Knife Line Fujimoto Nashiji
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japon

Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: FUJN165NA

Expédition et retours

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Overall rating: 4.8820515 / 5 from 195 reviews.

AI Generated Review Summary

The Fujimoto Nashiji Nakiri 165mm knife combines a super hard carbon steel core with a stainless steel outer layer for durability and ease of maintenance. Its 'nashiji' finish, inspired by Asian pear skin, adds to its aesthetic appeal. Customers praise its sharp edge, excellent balance, and comfortable handle, making it ideal for vegetable chopping.

Summary topics

  • Blade Finish: 7%
  • Nakiri Shape: 11%
  • Knife Edge: 12%
  • Knife Handle: 10%
  • Knife Balance: 8%

Review topics: ["size","weight","quality","regrets","looks","finish","design","handle","craftsmanship","value","balance","issues","staff","maintenance","wife","edge","gift","feels","service","use","works","knife","nakiri","addition","blade","vegetables","cuts","holds","fruits","steel"].

Review highlights

  • "Fantastic knife, great value with amazing weight balance and a beautiful finish…I want more from this set!!" — Shawn G.
  • "Feels great in my hand and I love the weight and balance." — Corie C.
  • "A perfectly designed tool with a beautiful wooden handle and perfect weight and balance." — Patrick A.

Reviews

Amazing! This slices through vegetables

"Amazing! This slices through vegetables with ease."

— Eric D. (5/5)

I’m loving this knife even

"I’m loving this knife even more than I expected - I had what I thought was a pretty well stocked knife block, but it has instantly become a kitchen workhorse, and a stylish one at that. It glides through cuts and the edge is slightly scary, holding up better than I’d expected without any touch ups. I highly recommend."

— William M. (5/5)

Beautiful knife

"Cuts like a dream, looks beautiful, feels great in the hand."

— Dominique O. (5/5)

Love the weight and the effortless cutting

"Well balanced, easy to maintain, especially for knife nerds like me. I use this every single day for cutting and chopping garlic, ginger and vegetables of all sorts. It isn't as pretty as my Shun but it works just as well."

— Gary W. (4/5)

First Japanese knife

"I bought this because I finally grew tired of having average knifes. The guys at knifewear were very helpful guiding my to a couple options that fit my budget and needs."

— Bryan S. (5/5)

Fujimoto Nashiji

"Great series of knives. I have them all except the small one. Very knowledgeable and friendly staff. Well worth the money"

— Mark C. (5/5)

Fugimotot nakiri

"The knife blade is beautiful. Piece of art and incredibly sharp and wonderful to use. The plastic bolster is a deal breaker though. I won’t buy another because. Would happily pay more for a quality handle. The plastic ruins a beautiful knife."

— Anne T. (4/5)

Makes cutting vegetables fun!

"I love the blade of this knife. It keeps its sharpness well and I’m enjoying using it. The handle isn’t my favorite but the blade is fantastic. I think there is great value in this product. I’d buy another knife from this maker."

— Ron (5/5)

A start as a nnovice

"I can't believe how sharp the Nakiri knife is. i am just getting used to it but I know cutting with it is going to be a breeze and will be a lot of fun to use."

— Norman A. (5/5)

The knife was purchased as

"The knife was purchased as a gift for my son. He loves it and uses it daily! He said he wouldn't want to be without it."

— Carolyn G. (5/5)

Q&A

Hey , probably gonna pick this up as vegan cook seems to be perfect! One question is should I use this for harder fall/winter veggies like butternut squash and acorn squash or should I use my beater 8" chef's knife to be safe? I imagine a large cleaver would be best but don't really want to invest in that just to cut squash haha.
Hey there, great question! This knife is fine for the fleshy portion of the squash (not the wooden tip). Stuff like butternut squash is really easy with a knife like this. When it comes to very hard varieties of squash like Kabocha, I actually much prefer cutting it after it's been in the microwave for a couple of minutes regardless of how sharp my knife is. With any knife, cutting extremely hard gourds is dangerous not only for your knife, but more importantly yourself and your fingers!!
I love this knife and cuts through cucumbers, Carrots and other veggies like butter. The only issue I had was that after washing it somewhat incorrectly, the edge of the blade now has that protective coating; but I don’t know how to take it off, please help because I want to use it again.
Hey there, have you tried just using your honing rod on it? That would clear off the edge. Otherwise, if you can email some photos to hello@knifewear.com - we can take a closer look! - Ellie
What is the blade height on this knife?
Hey there, no worries! It is 49mm at the heel! Let me know if you have any other questions!

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