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 Santoku
Santoku knives first appeared in the mid-20th century, post-World War II, as a home cook’s alternative to the traditional vegetable cleaver, called a “Nakiri.” While retaining the Nakiri’s height and straight edge, Santoku knives added a friendly “sheep’s foot” tip that curves down toward the edge to form a gentle point Santoku means ‘Three Virtues’ or ‘To solve Three Problems’.
The three virtues are meat, fish and vegetables, or slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife suitable for the amateur home cook and the professional chef alike. The height means good clearance for big hands, while the relatively short blade can be wielded by anyone. They have become the most popular style of Japanese Knife worldwide.