The Yoshimitsu Hamono Company is run by five brothers who have made a name for themselves due to their use of Tamahagne steel, which they smelt themselves in a classic Tatara from locally sourced iron sands. We were drawn to theses makers because of their use of the old techniques like Tamahagane and hand forged awase (cladding), much of which is now performed by the big steel mills before sending the clad steel to their customers.
We asked them to help us offer a range of knives to aspiring young cooks, home chefs, and newcomers to the world of Japanese kitchen knives. The result is the Fugen White #1 line. Fugen knives are constructed with an inner core of Hitachi White #1 steel, which is clad in a soft iron. This outer layer is left with its carbon coating to help protect the knife from corrosion and provide a surface with better food release. This coating is known as kurouchi. Of course, as the knife is not stainless steel, it will require drying between uses.
This is a classic gyuto in terms of its proportions and basic profile. It comes in at just over the advertised length at 245mm and has a nice height of 53mm for extra hand clearance. There is a flat area from the heel to almost the halfway point on the edge. The tip is very finely crafted and is quite thin behind the edge. The knife comes with a beautiful custom octagonal handle that transforms this knife.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: White #1
Edge Grind: Even (See choil shot)
Knife Type: Gyuto
Edge Length: 245 mm
Blade Height: 53 mm
Spine Thickness: 3 mm
Weight: 7.6 oz
Handle: Custom Octogaonal
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