Fujiwara Nashiji | 180 Santoku / Bunka Knife

Teruyasu Fujiwara is a pioneer of the Japanese blacksmith fraternity, his heat treatment is about as good as it gets. Yielding extremely high sharpness potential, these knives outperform many that cost considerably more. 

 

This Nashiji line has a slightly lower finish level but are amazing value for a knife this good.

• Teruyasu Fujiwara Japanese Knife
• Nashiji Series
• 180mm Santoku / Bunka Knife
• Shirogami (White) #1, Soft Stainless Clad
• Timber, Semi-Western Style (YO) Handle
• Handcrafted in Japan
• Medium out-of-box sharpness, much higher possible 
  
  
• Edge Length: 178mm | Overall Length: 302mm | Blade Height: 53mm | Weight: 190g
• Blade Thickness: (A) 2.7 (B) 2.3 (C) 0.7
  
  

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Japanese Knife | Santoku (Cook Knife)

The Santoku, or home cook knife, is a versatile kitchen knife widely used throughout the world. It is one of the better starting points into Japanese knives.

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)

Like the Santoku, the Bunka knife is known as a home cook knife. It is very close to a Santoku knife in many ways, varying slightly in shape with a more pointed tip. A versatile kitchen knife widely used throughout the world and one of the better starting points into Japanese knives.

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.