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Yoshimitsu is a blade making company located in Nagasaki. It is owned and operated by five brothers and has been in operation since the late 19th century. We were originally drawn to them because of their unique abilities making and forging Tamahagane Steel.
Recently we asked them to investigate making a range of more affordable knives for us and they have responded with the Fugen line of kitchen cutlery. A full cadre of blade designs and sizes will suit most users while handling virtually every type of ingredient and cutting style.
The blade is made with an inner core of Hitachi White #1 steel, which is encased in a soft iron cladding using the san-mai style of awase. The outer layer is finished with a carbon coating to protect the knife from corrosion while offering better food release. As neither the core nor cladding are stainless steel, the knife will require care with drying between uses.
The blade design is part gyuto and part sujihiki, with a reverse tanto tip. It will do well as a general cutter or a slicer. The tip makes for a knife that will be a very capable tool for intricate cuts and detail work.
To match the rustic look and keep the cost down, we are making it available with a simple ho wood, oval-shaped handle and black plastic ferrule.Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimbara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (See choil shot)
Knife Type: Kiristuke
Edge Length: 215mm
Height: 39mm
Spine Thickness: 3mm
Weight: 4.3oz
Handle: Ho Oval
Ferrule: Black Plastic
Recently we asked them to investigate making a range of more affordable knives for us and they have responded with the Fugen line of kitchen cutlery. A full cadre of blade designs and sizes will suit most users while handling virtually every type of ingredient and cutting style.
The blade is made with an inner core of Hitachi White #1 steel, which is encased in a soft iron cladding using the san-mai style of awase. The outer layer is finished with a carbon coating to protect the knife from corrosion while offering better food release. As neither the core nor cladding are stainless steel, the knife will require care with drying between uses.
The blade design is part gyuto and part sujihiki, with a reverse tanto tip. It will do well as a general cutter or a slicer. The tip makes for a knife that will be a very capable tool for intricate cuts and detail work.
To match the rustic look and keep the cost down, we are making it available with a simple ho wood, oval-shaped handle and black plastic ferrule.
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