The Fujimoto Nashiji achieves a great balance in knife making, extremely high performance, along with minimal maintenance. The Aogami #2 (#2 Blue Steel) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife.
The finish on this line is called nashiji, named for its resemblance to the skin of an Asian pear. The scorched chestnut handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.
About the Knife Shape Gyuto
The Gyuto is a versatile cooking knife for cutting up, filleting and preparing meat, fish and vegetables. It has a slim blade for intricate tasks, pull or push cuts. The Gyuto also called known as a Chef’s Knife among Western Style knives.