{"title":"Fujimoto Nashiji","description":"\u003cp\u003e\u003cspan class=\"il\"\u003eFujimoto\u003c\/span\u003e\u003cspan\u003e knives \u003c\/span\u003eare all created by master crafts-people in the city of Sanjo. Each individual in the line of production focuses on a specific skill that they have been mastering for years. This efficient method means that Fujimoto knives are some of the most technically consistent, reliable, and affordable hand-crafted blades that you can buy. They have all of the benefits and romance of a hand-crafted knife, with the perfection of someone who has been mastering a single skill set for years, if not decades. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Fujimoto Nashiji achieves a great balance in knife making: extremely high performance but minimal maintenance. The Aogami #2 (blue paper #2) 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. This type of construction is our favourite type of knife construction, because it gives a long lasting carbon steel edge with easier maintenance than a full-carbon knife. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe finish on this line is called \"nashiji,\" named for its resemblance to the skin of an Asian pear. The scorched \u003c\/span\u003e\u003cspan\u003echestnut\u003c\/span\u003e\u003cspan\u003e handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe kanji on the knife blade (藤本) reads \"Fujimoto.\"\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"fujimoto-nashiji-santoku-165mm","title":"Fujimoto Nashiji Santoku 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the shape - \u003c\/strong\u003eSantoku 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5280637508,"sku":"FUJN165SA","price":195.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Santoku_165mm_1.jpg?v=1772741371"},{"product_id":"fujimoto-nashiji-petty-135mm","title":"Fujimoto Nashiji Petty 135mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eThis is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5327696452,"sku":"FUJN135PE","price":152.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Petty_135mm_1.jpg?v=1772741281"},{"product_id":"fujimoto-nashiji-gyuto-210mm","title":"Fujimoto Nashiji Gyuto 210mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-b5aae4aa-7fff-5c6f-2e72-77bc541c3173\"\u003e\u003c\/b\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is \u003c\/span\u003e\u003cspan\u003ea great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5360696004,"sku":"FUJN210GY","price":236.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoNashijiGyuto210mm1.jpg?v=1777410218"},{"product_id":"fujimoto-nashiji-deba-105mm","title":"Fujimoto Nashiji Deba 105mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-b5aae4aa-7fff-5c6f-2e72-77bc541c3173\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eAlthough Debas are usually suited to butchering whole fish, this little guy its designed for more regular kitchen use. This size can be used for anything from chopping veggies to breaking down chickens and ducks.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5394595652,"sku":"FUJN105DE","price":145.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoNashijiDeba105mm1.jpg?v=1777409703"},{"product_id":"fujimoto-nashiji-nakiri-165mm","title":"Fujimoto Nashiji Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flatter blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5414322820,"sku":"FUJN165NA","price":195.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoNashijiNakiri165mm1.jpg?v=1777409958"},{"product_id":"fujimoto-nashiji-sujihiki-240mm","title":"Fujimoto Nashiji Sujihiki 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the shape - \u003c\/strong\u003eSujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's\u003cspan\u003e \u003c\/span\u003eperfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.\u003cspan\u003e \u003c\/span\u003eThe extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat.\u003cspan\u003e \u003c\/span\u003eClean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\u003c\/p\u003e\n\u003cp\u003eA 240mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5421351428,"sku":"FUJN240SU","price":262.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Sujihiki_240mm_1.jpg?v=1772741509"},{"product_id":"fujimoto-nashiji-sujihiki-270mm","title":"Fujimoto Nashiji Sujihiki 270mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the shape - \u003c\/strong\u003eSujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's\u003cspan\u003e \u003c\/span\u003eperfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.\u003cspan\u003e \u003c\/span\u003eThe extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat.\u003cspan\u003e \u003c\/span\u003eClean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\u003c\/p\u003e\n\u003cp\u003eA 270mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5658178308,"sku":"FUJN270SU","price":288.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Sujihiki_270mm_1.jpg?v=1772741547"},{"product_id":"fujimoto-nashiji-gyuto-240mm","title":"Fujimoto Nashiji Gyuto 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-b5aae4aa-7fff-5c6f-2e72-77bc541c3173\"\u003e\u003c\/b\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 240mm Gyuto is great for those who prefer \u003c\/span\u003e\u003cspan\u003ea large, heavier knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5678121732,"sku":"FUJN240GY","price":249.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Gyuto_240mm_1.jpg?v=1772741414"},{"product_id":"fujimoto-nashiji-honesuki-150mm","title":"Fujimoto Nashiji Honesuki 150mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-b5aae4aa-7fff-5c6f-2e72-77bc541c3173\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/b\u003e\u003c\/strong\u003eThe Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":896652050460,"sku":"FUJN150HO","price":195.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Honesuki_150mm_1.jpg?v=1772741326"},{"product_id":"fujimoto-nashiji-knife-set-1","title":"Fujimoto Nashiji 3 Piece Knife Set with Nakiri","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":44182954836142,"sku":"","price":496.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto-nashiji-set-nakiri.jpg?v=1771627159"},{"product_id":"fujimoto-nashiji-knife-set","title":"Fujimoto Nashiji 3 Piece Knife Set with Santoku","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":45643494097070,"sku":"","price":496.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto-nashiji-set-san_e36d9cbd-3745-408b-877b-4b356f68c469.jpg?v=1771627233"},{"product_id":"fujimoto-nashiji-4-piece-knife-set","title":"Fujimoto Nashiji 4 Piece Knife Set","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":47530733371566,"sku":null,"price":760.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto-nashiji-set-4pc.jpg?v=1771628108"},{"product_id":"fujimoto-nashiji-5-piece-knife-set","title":"Fujimoto Nashiji 5 Piece Knife Set","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":47530733732014,"sku":null,"price":936.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto-nashiji-set-5pc.jpg?v=1771628139"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/Fujimoto_Nashiji_Santoku_165mm_1.jpg?v=1776455811","url":"https:\/\/knifewear.mom\/collections\/fujimoto-nashiji.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}