FUJIMOTO Nashiji Santoku 165 mm
FUJIMOTO Nashiji Santoku 165 mm
FUJIMOTO Nashiji Santoku 165 mm
FUJIMOTO Nashiji Santoku 165 mm
FUJIMOTO Nashiji Santoku 165 mm
FUJIMOTO Nashiji Santoku 165 mm
FUJIMOTO Nashiji Santoku 165 mm
FUJIMOTO Nashiji Santoku 165 mm
FUJIMOTO Nashiji Santoku 165 mm

FUJIMOTO Nashiji Santoku 165 mm

Regular price $175.00

Blade Length 165 mm
Total Length 306mm
Steel Aogomi (Blue) #2
Handle Burnt Chestnut
Ferrule Plastic
Rockwell 61-63
Height Spine to heel 48mm
Width at Spine 3.5 mm
Weight 129 grams

 

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.

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.