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New handle design as of 11/9/2021.
The new Fugen line of kitchen knives are made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish which aids in protecting the blade while adding to the classic look of the knife.
This gyuto is a small size at 185mm and can be used on all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm which is quite tall in relation to the length. For those with small hands or a limited cutting area this is a wonderful balance.
The knife comes with a simple very nice wood octagonal-shaped handle with a urushi finish that is a big upgrade over the old one.Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil shot)
Handle: Burnt Oak Octagonal as of 11/9/2021 as pictured (not like the video)
Weight: 4.7oz (134g)
Blade Length: 188mm
Overall Length: 325mm
Spine Thickness at Heel: 3.0mm
Blade Height at Heel: 49.4mm
The new Fugen line of kitchen knives are made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish which aids in protecting the blade while adding to the classic look of the knife.
This gyuto is a small size at 185mm and can be used on all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm which is quite tall in relation to the length. For those with small hands or a limited cutting area this is a wonderful balance.
The knife comes with a simple very nice wood octagonal-shaped handle with a urushi finish that is a big upgrade over the old one.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Incredible knife, keep it oiled. Posted By: Rainger
I bought this for my girlfriend. Came sharp but not super crazy sharp. It appeared like the actual blade was not pushed into the handle far enough compared to the photos. This didn’t affect the knife at all but there’s an obvious cut in the metal that was supposed to be hidden in the handle. Some people may take a star off for that but it doesn’t bother me at all. It’s an amazing cutter, incredible value, and has held up to my girlfriends rough chopping techniques. I’d recommend this to anyone who wants a great value chefs knife. White #1 steel is great, really gets crazy sharp, I thought this knife should be heat treated a little harder from what white #1 usually is heat treated to but I haven’t noticed a difference. No chips, stays sharp, love it. Keep it oiled though because man oh man this thing loves to turn orange. Mineral oil actually didn’t stop the rust so I switched to frog lube and haven’t had much patina since. Buying a saya may be difficult though due to it’s non common size but they’re not hard to make and if you look around or ask support on this site I’m sure you’ll find something, I made mine custom (nothing to write home about) but it keeps the knife safe.
I bought this for my girlfriend. Came sharp but not super crazy sharp. It appeared like the actual blade was not pushed into the handle far enough compared to the photos. This didn’t affect the knife at all but there’s an obvious cut in the metal that was supposed to be hidden in the handle. Some people may take a star off for that but it doesn’t bother me at all. It’s an amazing cutter, incredible value, and has held up to my girlfriends rough chopping techniques. I’d recommend this to anyone who wants a great value chefs knife. White #1 steel is great, really gets crazy sharp, I thought this knife should be heat treated a little harder from what white #1 usually is heat treated to but I haven’t noticed a difference. No chips, stays sharp, love it. Keep it oiled though because man oh man this thing loves to turn orange. Mineral oil actually didn’t stop the rust so I switched to frog lube and haven’t had much patina since. Buying a saya may be difficult though due to it’s non common size but they’re not hard to make and if you look around or ask support on this site I’m sure you’ll find something, I made mine custom (nothing to write home about) but it keeps the knife safe.
Versatile, light, funPosted By: Dan
6 people found this review helpful
This is not my first carbon knife, but boy is it a fun one. I picked it up for practicing sharpening, and seeing how the steel and cladding react to Jnats.
The Fugen is light in the hand, well balanced, and cuts like a champ. The W
6 people found this review helpful
This is not my first carbon knife, but boy is it a fun one. I picked it up for practicing sharpening, and seeing how the steel and cladding react to Jnats.
The Fugen is light in the hand, well balanced, and cuts like a champ. The W
