Yoshimitsu Hamono was founded by five brothers who made a name for themselves through their use of Tamahagane steel, self-smelted in a classic tatara furnace from locally sourced river sand iron - one of the most demanding and historic methods of Japanese steelmaking. CKTG was drawn to this maker specifically for their dedication to old techniques like hand-forged awase cladding, work that most big steel mills now perform before the clad steel ever reaches a knife shop. Today only one nephew, Yoshida-san, survives to carry the business forward, and the Fugen White #1 line is his work.
The knife is built with an inner core of Hitachi White #1 steel clad in soft iron, left with its carbon coating in a kurouchi finish that helps protect against corrosion and improves food release. As the knife is not stainless, it does require drying between uses. This is a classic gyuto in proportions, running just over the advertised length at 245mm with a generous 53mm height for extra hand clearance. The edge is flat from the heel to nearly the halfway point, and the tip is finely crafted and quite thin behind the edge. The knife comes with a simple octagonal handle finished in burnt urushi.
What Customers Are Saying: One reviewer calls this great value, comparing the tall, thin profile favorably to his Takeda and praising the fantastic cutting performance and easy sharpening. A second agrees on the good height and thinness behind the edge, calling White #1 a fantastic steel to sharpen, though he plans to upgrade the handle eventually. A third simply praises the quick delivery and a sweet blade. A fourth, more measured, notes the edge does not sharpen quite as keenly as his blue steel knives, but still calls it great at this price.
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.
The knife is built with an inner core of Hitachi White #1 steel clad in soft iron, left with its carbon coating in a kurouchi finish that helps protect against corrosion and improves food release. As the knife is not stainless, it does require drying between uses. This is a classic gyuto in proportions, running just over the advertised length at 245mm with a generous 53mm height for extra hand clearance. The edge is flat from the heel to nearly the halfway point, and the tip is finely crafted and quite thin behind the edge. The knife comes with a simple octagonal handle finished in burnt urushi.
What Customers Are Saying: One reviewer calls this great value, comparing the tall, thin profile favorably to his Takeda and praising the fantastic cutting performance and easy sharpening. A second agrees on the good height and thinness behind the edge, calling White #1 a fantastic steel to sharpen, though he plans to upgrade the handle eventually. A third simply praises the quick delivery and a sweet blade. A fourth, more measured, notes the edge does not sharpen quite as keenly as his blue steel knives, but still calls it great at this price.
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.
- Knife Brand: Yoshimitsu Fugen
- Blacksmith: Yoshida San
- Location: Shimabara, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Soft Iron
- Finish: Kurouchi
- Edge Steel: White #1
- HRC: 61
- Edge Grind: Even
- Knife Type: Gyuto
- Weight: 6.3 oz (206 g)
- Blade Length: 245 mm
- Total Length: 400 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 51 mm
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Whoa., June 18, 2026 Quality! Another great knife from ChefKnivesToGo
Great at this price
