Fujiwara Nashiji | 165mm Santoku / Bunka Knife (YO)
or 4 payments of
$65 AUD
w/
Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets, yielding extremely sharp knives which outperform many that cost considerably more.
This nashiji line has a slightly lower finish level but are very high-performing, amazing value for a knife this good.
- Teruyasu Fujiwara Japanese Knife
- Nashiji Series
- 165mm Santoku / Bunka Knife
- Shirogami (White) #1, Soft Stainless Clad
- Timber, Semi-Western Style (YO) Handle
- Handcrafted in Japan
- 168mm Blade Edge Length / 292mm Overall Length / 2.4mm Blade Thickness / 52mm Blade Height / 166g
* This Japanese knife is stainless clad with a high carbon core. The small high carbon steel section near the blade edge will change colour (patina) during use, some care is required to prevent surface rust and chipping.
* These knives are thin and made from White #1 steel, some care is required to prevent chipping.
Japanese Knife | Santoku (Cook Knife)
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
Japanese Kitchen Knife | Bunka (Home Cook Knife)
Also like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Bunka knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Bunka knife is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
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