The Fugen line of kitchen knives is made for CKTG by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and built for home and professional chefs who want a good level of performance and durability without a high price tag.
White #1 steel was specified as the core for several reasons: it resists chipping well, sharpens easily, and takes a genuinely fine edge on the stones - a great balance of performance and budget. The inner core is covered, san mai style, with soft iron cladding finished in kurouchi, protecting the blade while adding to its classic look. This gyuto runs a compact 185mm with a generous 50mm blade height, a great balance for smaller hands or a limited cutting area. The octagonal handle has a urushi finish, a meaningful upgrade over earlier versions of this knife.
What Customers Are Saying: One reviewer who bought this as a gift reports the blade was not pushed quite as far into the handle as shown in photos, leaving a visible cut line, though it did not affect performance at all. He calls it an amazing cutter and incredible value that has held up to rough daily chopping, but cautions that White #1 loves to turn orange if not kept oiled - mineral oil alone did not stop the rust on his example, though switching to a different oil resolved it. He also notes that finding a saya for this non-standard size can be tricky and ended up making his own. A second reviewer calls it versatile, light, and fun to use.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil regularly, especially in humid conditions, for long-term protection.
White #1 steel was specified as the core for several reasons: it resists chipping well, sharpens easily, and takes a genuinely fine edge on the stones - a great balance of performance and budget. The inner core is covered, san mai style, with soft iron cladding finished in kurouchi, protecting the blade while adding to its classic look. This gyuto runs a compact 185mm with a generous 50mm blade height, a great balance for smaller hands or a limited cutting area. The octagonal handle has a urushi finish, a meaningful upgrade over earlier versions of this knife.
What Customers Are Saying: One reviewer who bought this as a gift reports the blade was not pushed quite as far into the handle as shown in photos, leaving a visible cut line, though it did not affect performance at all. He calls it an amazing cutter and incredible value that has held up to rough daily chopping, but cautions that White #1 loves to turn orange if not kept oiled - mineral oil alone did not stop the rust on his example, though switching to a different oil resolved it. He also notes that finding a saya for this non-standard size can be tricky and ended up making his own. A second reviewer calls it versatile, light, and fun to use.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil regularly, especially in humid conditions, for long-term protection.
- 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
- Weight: 4.7 oz (134 g)
- Blade Length: 188 mm
- Total Length: 325 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49 mm
- Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Incredible knife, keep it oiled. Posted By: Rainger
42 people found this review helpful
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.
42 people found this review helpful
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
34 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
34 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
