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The five brothers that run Yoshimitsu Hamono are well known for their skills, especially in the making of knives from Tamahagane Steel. This process is the most traditional way of steel making using a Tatara and smelting from sand iron collected from a river. As one of their main distributors, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them.
The blade is a cross between a nakiri and a cleaver; it features the thin grinds and square profile of this supreme vegetable cutter with a really tall blade height reminiscent of a Chinese cleaver. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile.Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimbara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (See choil shot)
Knife Type: Tall Nakiri (Small Cleaver)
Weight: 7.3 oz (208 g)
Edge Length: 189 mm
Total Length: 323 mm
Spine Thickness at Base: 3.5 mm
Height: 75.7 mm
Handle: Oak Wood with Urushi Finish, Octagonal
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them.
The blade is a cross between a nakiri and a cleaver; it features the thin grinds and square profile of this supreme vegetable cutter with a really tall blade height reminiscent of a Chinese cleaver. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Knife review Love this knife Perfect Nakiri/cleaver fusionPosted By: Mark Kirkwood
4 people found this review helpful
I was after a 'real' Japanese cleaver to go for the hard vegetables and also misuse for partially defrosted meat. This is the answer I think. I am impressed with how it copes - I've been deliberately careless about how completely defrosted some meats have been and it copes well (no chipping). In addition it woks well as a proper Nakiri to chop vegetables.
It does put the 'R' into rustic - had some rust on the blade at delivery, but at the price I think that is ok (easily fixed). The handle is - yeah - pretty crap, but again consider the price point. Overall, I'm loving it!
4 people found this review helpful
I was after a 'real' Japanese cleaver to go for the hard vegetables and also misuse for partially defrosted meat. This is the answer I think. I am impressed with how it copes - I've been deliberately careless about how completely defrosted some meats have been and it copes well (no chipping). In addition it woks well as a proper Nakiri to chop vegetables.
It does put the 'R' into rustic - had some rust on the blade at delivery, but at the price I think that is ok (easily fixed). The handle is - yeah - pretty crap, but again consider the price point. Overall, I'm loving it!
Another Nice FugenPosted By: Frankkj - verified customer
4 people found this review helpful
I have wanted a tall nakiri for several months. I have the Fugen bunka and short gyuto and love both. This knife was a no brainer when I saw it. I'm a home cook and like inexpensive, reactive carbon steel blades. This knife was fairly sharp OOYB with a cheap handle and plastic ferrule. Only required minimal work on the stones. Push cuts through veggies like a dream. Longer blade than on most nakiris, and has the weight to go with it. I truly enjoy using this knife.
Frankkj
4 people found this review helpful
I have wanted a tall nakiri for several months. I have the Fugen bunka and short gyuto and love both. This knife was a no brainer when I saw it. I'm a home cook and like inexpensive, reactive carbon steel blades. This knife was fairly sharp OOYB with a cheap handle and plastic ferrule. Only required minimal work on the stones. Push cuts through veggies like a dream. Longer blade than on most nakiris, and has the weight to go with it. I truly enjoy using this knife.
Frankkj
The shitPosted By: Paul Gerhart
4 people found this review helpful
This knife is a steal of a deal with an hours worth of work to fix the blade road grind to flatten it out it works like a dream with any vegetable you throw at It, I'm a chopper and it glides through food, heat treat is nice too after couple of cases of tom's cuces and peppers no microchips buy this knife
4 people found this review helpful
This knife is a steal of a deal with an hours worth of work to fix the blade road grind to flatten it out it works like a dream with any vegetable you throw at It, I'm a chopper and it glides through food, heat treat is nice too after couple of cases of tom's cuces and peppers no microchips buy this knife
