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The Fujimoto Nashiji Santoku is a 165mm all-purpose Japanese knife with a carbon steel core clad in stainless steel, so only the exposed edge needs drying and care. Its nashiji (Asian pear skin) finish and traditional wa handle give it the look and blade-forward balance of a hand-finished knife at a working-cook level. The santoku shape covers meat, fish and vegetables, and the tall blade gives knuckle clearance for larger hands while staying short enough for smaller ones. It sits between pure carbon knives that demand constant upkeep and soft stainless knives that lose their edge quickly.
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Rated 4.9 out of 5 across 227 ratings, the knife is well received by owners who value its sharpness and balance. Complaints center on the care the carbon edge still needs and the adjustment period for the Japanese handle.
The Fujimoto Nashiji Santoku is a 165 mm Japanese all-purpose kitchen knife. Its blade has a very hard carbon steel core protected by an outer layer of stainless steel. The core holds a sharp edge, and only the edge needs maintenance. The surface has a nashiji finish, inspired by the look and feel of Asian pear skin.
Fujimoto blades are made by a team of craftspeople, and each step is done by hand by a specialist. The knife has a classic Japanese wa handle, which puts most of the knife's weight in the blade.
Santoku means "Three Virtues" or "To solve Three Problems." The virtues are meat, fish and vegetables, or slicing, dicing and mincing. The blade is tall, which gives clearance for big hands. The relatively short blade is easy for anyone to handle.
