Yoshimitsu Hamono is well known throughout Japan for their skill, and as one of their main distributors outside the country, CKTG asked if they could make an affordable, introductory line for customers looking to step into Japanese kitchen knives. The Fugen brand is the direct result of that conversation.
White #1 was chosen as the core steel for its ability to take an amazingly sharp edge and hold it well - a cost worth paying since White #1 is genuinely one of the hardest steels to forge, but these master smiths have the years of experience to handle it with relative ease. The soft iron cladding is left with its carbon face in a rustic, corrosion-resistant kurouchi finish, which also helps keep the price accessible. The blade itself is a fun hybrid - part cleaver, part bunka - capable of standing in for several knives in a typical kit. The urushi lacquer handle finish makes it nearly waterproof for years of reliable service.
What Customers Are Saying: One longtime customer who has bought around 15 knives from CKTG over the years ranks this in his personal top three, especially once bang-for-the-buck is factored in - he praises how nimble and controllable it feels given its height, and reports it took a wickedly sharp edge easily and has held it well through nightly vegetable prep. A second reviewer, two months in, sharpened it only once on a fine stone and remains thoroughly impressed, having since added the matching petty to his collection. A third reviewer retired a 30-plus-year-old antique Chinese cleaver in favor of this knife on a chef recommendation and reports it chops vegetables just as well.
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 for long-term storage.
White #1 was chosen as the core steel for its ability to take an amazingly sharp edge and hold it well - a cost worth paying since White #1 is genuinely one of the hardest steels to forge, but these master smiths have the years of experience to handle it with relative ease. The soft iron cladding is left with its carbon face in a rustic, corrosion-resistant kurouchi finish, which also helps keep the price accessible. The blade itself is a fun hybrid - part cleaver, part bunka - capable of standing in for several knives in a typical kit. The urushi lacquer handle finish makes it nearly waterproof for years of reliable service.
What Customers Are Saying: One longtime customer who has bought around 15 knives from CKTG over the years ranks this in his personal top three, especially once bang-for-the-buck is factored in - he praises how nimble and controllable it feels given its height, and reports it took a wickedly sharp edge easily and has held it well through nightly vegetable prep. A second reviewer, two months in, sharpened it only once on a fine stone and remains thoroughly impressed, having since added the matching petty to his collection. A third reviewer retired a 30-plus-year-old antique Chinese cleaver in favor of this knife on a chef recommendation and reports it chops vegetables just as well.
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 for long-term storage.
- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimabara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even
- Knife Type: Kiri Cleaver (Bunka/Cleaver Hybrid)
- Weight: 8.0 oz (228 g)
- Blade Length: 190 mm
- Total Length: 335 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 76 mm
- Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) This thing is GREAT!!Posted By: John Tucker
31 people found this review helpful
Over many many years I have bought around 15ish knives from CKTG. This makes the top three. Especially when you add in the bang for the buck rating. Incredibly nimble and for me - a big shock at how easy it is to control given the height. Not surprising with the steel - but it took a wicked sharp edge very easily and is holding it well. I process lots and lots of veggies every night and this is the new king of veggie slicing and dicing. Will have to try one or two other knife styles from this maker. Highly recommended. Six out of five stars.
31 people found this review helpful
Over many many years I have bought around 15ish knives from CKTG. This makes the top three. Especially when you add in the bang for the buck rating. Incredibly nimble and for me - a big shock at how easy it is to control given the height. Not surprising with the steel - but it took a wicked sharp edge very easily and is holding it well. I process lots and lots of veggies every night and this is the new king of veggie slicing and dicing. Will have to try one or two other knife styles from this maker. Highly recommended. Six out of five stars.
GREAT!Posted By: Will Tad
42 people found this review helpful
I have own this knife for 2 months and only sharpen it once on my rika 5k just to see sharp I can get it and WOW I also got the matching petty last week and can’t say enough good things about the fugen line!
42 people found this review helpful
I have own this knife for 2 months and only sharpen it once on my rika 5k just to see sharp I can get it and WOW I also got the matching petty last week and can’t say enough good things about the fugen line!
Great Replacement Knife for Antique CleaverPosted By: Jennifer - verified customer
46 people found this review helpful
I've used an antique Chinese cleaver for 30+ years and sadly it needed to be laid to rest. My brother, a chef, told me about this website and recommended this knife. So far it is a keeper and I can chop vegetable just as fast as I could with my old knife.
46 people found this review helpful
I've used an antique Chinese cleaver for 30+ years and sadly it needed to be laid to rest. My brother, a chef, told me about this website and recommended this knife. So far it is a keeper and I can chop vegetable just as fast as I could with my old knife.
