The Fugen line of kitchen knives is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. The blades are well put together and offered at a budget-conscious price. Fugens are a perfect entry point into Japanese knives for many users. Line chefs and home cooks should consider this bargain of a blade when looking to make the transition to Japanese kitchen knives.
The inner core is fashioned from Shirogami #1 and is clad, san-mai style, with a soft iron laminate. The covering features a kurouchi finish, which aids in protecting the blade while adding to the great look of the knife. Hitachi White Paper #1 steel is very resilient steel that resists chipping. It is relatively easy to sharpen, and it takes an excellent edge when put to the stones.
With a blade length of about 210mm, these chef knives are a perfect tool for most kitchens, being adept at tackling just about any cutting, chopping, or slicing task. This particular variety has a tall profile for extra finger-to-board clearance. The classic looks of the blade are matched to a very traditional oval handle made from oak wood with a nice Urushi finish that is both attractive and waterproof. This simple gyuto
is a perfect entry point into the world of Japanese cutlery.
Construction: Hammer Forged, San Mai
Edge Steel: White #1
Cladding: Soft Iron
Edge Grind: Even
Edge Length: 211mm
Spine Thickness at Heel: 3.6mm
Overall Length: 345mm