Blade Length	105 mm
Total Length	226 mm
Steel	Aogomi (Blue) #2
Handle	Burnt Chestnut
Ferrule	Plastic
Rockwell	61-63
Height Spine to heel	36 mm
Width at Spine	3 mm
Weight	71 grams

This little guy is also known as an "Aki-jiri". Aside from being a bit smaller and thinner its shape is pretty much identical to a Deba. These guys are a great option for breaking down smaller fish as they're more nimble and versatile. They can also function well as a sort of petty knife and can complete an array of smaller tasks with ease.

Forged by a group of blacksmiths working out of Sanjo City, Japan. Fujimoto Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find. Made from burnt chestnut with a plastic ferrule we at the shop have no problem with the handle, it’s what you give up to get such great value for you money however. This knife is slightly blade heavy.

Knife Care (Stainless Clad)

This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.