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Home > Knife Types > Cleavers > Yoshimitsu Fugen White #1 Tall Nakiri
Yoshimitsu Fugen White #1 Tall Nakiri
Yoshimitsu Fugen White #1 Tall Nakiri Yoshimitsu Fugen White #1 Tall NakiriYoshimitsu Fugen White #1 Tall NakiriYoshimitsu Fugen White #1 Tall Nakiri
Yoshimitsu Fugen White #1 Tall NakiriYoshimitsu Fugen White #1 Tall NakiriYoshimitsu Fugen White #1 Tall NakiriYoshimitsu Fugen White #1 Tall Nakiri

Yoshimitsu Fugen White #1 Tall Nakiri

Item #: YW1B-N18U

Average Customer Rating:
(5 out of 5 based on 5 reviews)

Read Reviews | Write a Review
Our Price: $150.00
The five brothers that run Yoshimitsu Hamono are well known for their skills, especially in the making of knives from Tamahagane Steel. This process is the most traditional way of steel making using a Tatara and smelting from sand iron collected from a river. As one of their main distributors, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.

They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them.

The blade is a cross between a cleaver and a nakiri—it features the thin grinds and square profile of this supreme vegetable cutter with a really tall blade height reminiscent of a Chinese cleaver. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile.

  • 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: Tall Nakiri (Small Cleaver)
  • Edge Length: 185mm
  • Height: 75mm
  • Spine Thickness: 3.3mm
  • Weight: 7oz / 200g
  • Handle: Oak Wood with Urushi Finish Octagonal

  • Customer Reviews


    5 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Knife review, February 7, 2019
    Posted By: Scott gunty - verified customer

    Excellent feel in the hand when chopping. Perfect weight and nice balance

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      Love this knife, December 30, 2018
    Posted By: Debra Rice - verified customer


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      Perfect Nakiri/cleaver fusion, October 8, 2018
    Posted By: Mark Kirkwood

    I was after a 'real' Japanese cleaver to go for the hard vegetables and also misuse for partially defrosted meat. This is the answer I think. I am impressed with how it copes - I've been deliberately careless about how completely defrosted some meats have been and it copes well (no chipping). In addition it woks well as a proper Nakiri to chop vegetables.

    It does put the 'R' into rustic - had some rust on the blade at delivery, but at the price I think that is ok (easily fixed). The handle is - yeah - pretty crap, but again consider the price point. Overall, I'm loving it!

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      Another Nice Fugen, September 19, 2018
    Posted By: Frankkj - verified customer

    I have wanted a tall nakiri for several months. I have the Fugen bunka and short gyuto and love both. This knife was a no brainer when I saw it. I'm a home cook and like inexpensive, reactive carbon steel blades. This knife was fairly sharp OOYB with a cheap handle and plastic ferrule. Only required minimal work on the stones. Push cuts through veggies like a dream. Longer blade than on most nakiris, and has the weight to go with it. I truly enjoy using this knife.


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      The shit, August 22, 2018
    Posted By: Paul Gerhart

    This knife is a steal of a deal with an hours worth of work to fix the blade road grind to flatten it out it works like a dream with any vegetable you throw at It, I'm a chopper and it glides through food, heat treat is nice too after couple of cases of tom's cuces and peppers no microchips buy this knife

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