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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.
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)
Weight: 4.6 oz (130 g)
Blade Length: 170 mm
Total Length: 310mm
Spine Thickness at Base: 2.8 mm
Blade Height: 46 mm
Handle: Custom Octagonal
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Highly Impressed, January 13, 2023Posted By: Eddy
Despite having that rustic Tosa style, this knife is actually quite thin and light. The balance is spot-on perfect for a pinch grip, and the primary grind is simply gorgeous to see in person!
Out of the box sharpness was only so-so, but that's easily fixed. Overall I'm highly impressed with this blacksmith, and I can't wait to try out more of their work!
Despite having that rustic Tosa style, this knife is actually quite thin and light. The balance is spot-on perfect for a pinch grip, and the primary grind is simply gorgeous to see in person!
Out of the box sharpness was only so-so, but that's easily fixed. Overall I'm highly impressed with this blacksmith, and I can't wait to try out more of their work!
