The most popular knife in use throughout Japan and for good reason; Santoku's are good at every task you could throw at them. Whether you're mincing, slicing or dicing the santoku's smaller size and unique shape make it a great option for any cook.
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.