The Fugen line of kitchen knives is made for CKTG by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan, with home and professional chefs in mind who want strong performance and durability without a high price tag.
White #1 steel was specified as the core for several reasons: it resists chipping, sharpens easily, and takes a genuinely fine edge on the stones. The inner core is covered, san mai style, with a soft iron cladding finished in kurouchi, which protects the blade while enhancing its classic look. This santoku measures right around 165mm with a generous ~46mm blade height - quite tall relative to its length, which gives excellent balance for smaller hands or a tighter cutting area. The oak octagonal handle with a burnt urushi finish is simple and well executed.
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.
Each knife is made by hand so measurements may vary.Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
Weight: 4.4 oz (126 g)
Blade Length: ~165 mm
Total Length: ~305 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
White #1 steel was specified as the core for several reasons: it resists chipping, sharpens easily, and takes a genuinely fine edge on the stones. The inner core is covered, san mai style, with a soft iron cladding finished in kurouchi, which protects the blade while enhancing its classic look. This santoku measures right around 165mm with a generous ~46mm blade height - quite tall relative to its length, which gives excellent balance for smaller hands or a tighter cutting area. The oak octagonal handle with a burnt urushi finish is simple and well executed.
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.
Each knife is made by hand so measurements may vary.
