• Fujimoto Nashiji Santoku 165mm, featuring a hammered blade texture with a sharp edge, rests on a gray surface. Its dark wooden wa handle emphasizes balance, embodying expert Japanese craftsmanship.
  • Fujimoto Nashiji Santoku 165mm knife with a wide, gently curved blade featuring a hammered finish and polished edge, paired with a dark wood octagonal handle, ideal for versatile kitchen tasks.
  • Fujimoto Nashiji Santoku 165mm knife viewed from spine; wooden handle in focus, metal blade tapering away, on grey surface; showcases craftsmanship blending carbon core with stainless steel, ideal for versatile kitchen tasks.
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Fujimoto Nashiji Santoku 165mm

Fujimoto Nashiji Santoku 165mm

$195.00 CAD
$195.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Ready to try out carbon steel? This could be the knife line for you! A great choice when you want to experience the sharpness and edge retention of carbon steel without too much hassle!

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These 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.

Fujimoto 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.

About the shape - 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.

 

Shape Santoku
Maintenance Level Medium - Part of the blade can rust
Rust Prone ⓘ This knife can rust, click to learn more.
Blade Length 165 mm |
Blade Height 48.1 mm
Thickness 4.2 mm / 1.5 mm
ⓘAbove the Heel / 1cm from the tip.
Weight 138 g
Steel Type Aogami #2 (Blue Carbon Steel) with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Oval Burned Maple
Knife Line Fujimoto Nashiji
Brand Fujimoto x Tadafusa
Made in Tsubame-Sanjo, Niigata, Japan

Carbon steel gets crazy sharp and holds an edge very well, but can rust. Stainless steel has the benefit of being less prone to rust but isn’t quite as sharp. Luckily, Japan has the solution. They make lots of kitchen knives by sandwiching 3 layers of steel together. In the case of kitchen knives the softer, outside layer is stainless and the hard core is carbon steel. The best of both worlds, super sharp — with low hassle. These are some of the most popular knives we sell. The exposed core steel can rust, and you have to wipe it dry to keep that from happening, but this is only a small part of the knife. Over time, the edge will oxidize from from shiny to a dull grey, this oxide layer slows down rust.

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 


SKU: FUJN165SA

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.8977776 / 5 from 225 reviews.

AI Generated Review Summary

The Fujimoto Nashiji Santoku 165mm knife is highly regarded for its exceptional quality, stunning finish, and razor-sharp blade. Customers praise its perfect balance, lightweight feel, and excellent handle. Valued for its price, this knife is a must-have for both amateur and professional cooks.

Summary topics

  • Knife Quality (9%): Customers appreciated the great quality of the knife, with many describing it as amazing and exceptional.
  • Knife Feel (8%): It was highlighted by customers that the knife has outstanding feel in the hand and is super light.
  • Knife Handle (8%): It was highlighted by customers that the handle is excellent, comfortable, and provides excellent control.
  • Knife Finish (7%): It was reported by customers that the finish of this knife is absolutely stunning and exceptional, providing a great balance and weight.
  • Knife Price (6%): It was highlighted by customers that the knife has a great price point for its steel and build quality.

Review topics: ["size","weight","fit","handle","light","quality","shipping","feels","finish","looks","value","set","style","staff","balance","works","maintenance","wife","texture","service","price","knife","blade","edge","santoku","gift","tool","store","knifewear","slices"].

Review highlights

  • "The Fujimoto's build quality is great, the handle's wood feels awesome and the blade is super light." — Bryan L.
  • "The blade itself is well balanced and the handle feels good in the hand." — Alex M.
  • "I love the feel, the handling, the grip, and the beautifully thin slices that I can achieve with this knife." — Marilyn C.

Reviews

The most fun you can have with your pants on

"As a person who has probably too many knives this knife was very much an impulse buy. I do not regret this purchase at all . The blade is a bit of the delicate side of things but for its purposes its excellent. You chiffonade so fine with you can bearly see the herbs. Maintaining and edge is very easy provided your not chopping up bones or using it for silly things. Im very seriously considering expanding my fujimoto blade numbers in spite of any real need to."

— Peter L. (5/5)

Service+++

"I visited Knifewear again. Exceptional service and attention by cool staff. 👍"

— Terry t. (5/5)

Great knife. Slices up the

"Great knife. Slices up the veggies with ease . . . smooth, not sticky. As usual, the staff was very helpful in identifying my prep needs and pointing to several choices."

— Bruce E. (5/5)

Santoku

"Very balanced and quality is great!"

— ALLAN R. (5/5)

Nashiji knife

"Best knife I have ever owned! Love it!"

— Nancy H. (5/5)

Good knife

"A good knife hold and edge pretty well but I need to hone it far more often that it says on the little paper in the box and a small part of the tip broke off when I accidentally hit it off my honing rod but thats my fault"

— Alysha G. (4/5)

I feel like a pro!

"This Japanese knife is incredible, sharp, precise, and makes me feel like a professional chef every time I use it. It proves that the right tools make all the difference in the kitchen, and this one delivers beautifully."

— Dulce R. (5/5)

Favorite knives

"Really nice chopping and geometry you can get in this knife"

— Demetrio R. (5/5)

Great knife, used daily in

"Great knife, used daily in a professional kitchen. Sturdy and dependable, with a good weight and comfortable handle."

— Inderjeet R. (5/5)

I am so in love

"I am so in love with this knife! It fits in my hand perfectly. As a petite woman I like a lighter weight knife and this is perfection, fully balanced. It slices through everything like butter. I was fully amazed when I first began using it. It chops through veg in no time at all. My onions are smaller than ever. So precise. Much finer cuts than I’m used to with my previous Wustof. Always respectful of this beauty knowing her power. I like my fingers the way the are! I adore the style and beautiful markings on the blade. I’m in love ❤️ The help I got in the store was more like an experience and an education. Exceptional ❤️"

— Victoria K. (5/5)

Q&A

What's the rockwell hardness for this knife?
Hey there it is 61:63 - Ellie
Do you have the fujimoto nashiji Santorum 165mm in stock? Do you ship? I live in Surrey
We do have it in stock and yes we avsolutely ship, just add it too your cart and head to the checkout and we'll ship it out right away. - Ellie

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