Straddling the line between nakiri and cleaver, this tall nakiri is the result of us asking one of the most famous of all knife makers in Nagasaki to offer their rendition of this hybrid blade style.
We decided on White #1 steel as the core of the knife (and all Fugen knives) due to some particular attributes—namely, the taking and retention of really fine and sharp edges. This is particularly important in a knife that is ground as thin as most nakiris are. This does come 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.
Now, even though it resembles a cleaver, make no mistake, this is first and foremost a knife for cutting vegetables—not cleaving bones or parting poultry. In other words, this is a nakiri but with a more cleaver-like shape and size. We love this knife and believe it represents a great price to performance quotient. Add in the beautiful maple handle and this is quite a deal.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimbara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: White #1
Edge Grind: Even (See choil shot)
Knife Type: Tall Nakiri (Small Cleaver)
Edge Length: 185mm
Spine Thickness: 3.3mm
Handle: Maple Octagonal
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