Location
Niigata, Japan
Company Overview
Fujimoto is a Japanese knifemaker that was founded in Sanjo City of Niigata Prefecture, an area known for steel fabrication since the 16th century. Famous for having the most technically consistent, reliable, and affordable hand-crafted blades. Its initial portfolio was composed of home knives - small ones for the kitchen and larger ones for gardening purposes.
Fujimoto’s production line is composed of master craftsmen who each master their assigned part of the production line to perfection, producing handmade blades that are of consistent quality.
Hence, Fujimoto kitchen knives are considered as the future of Japanese kitchen knife making due to the efficiency and modern approach of its production.
Knife Types
Fujimoto is focused on Kitchen knives.
They have three lines with distinct qualities.
The Fujimoto Nashiji achieves an outstanding balance in knife making. A perfect combination of high performance along with minimal maintenance.
Then, the identified rock star of Fujimoto is Hammertone. Detailed with striking good looks and alluring shine. The production of this line took almost two years of collaboration and design.
Last on our list is the Kurouchi-Forged line, known for its razor-sharp carbon steel. This steel creates a stunning and impressive look at this variety of kitchen knives.
Best known for
Fujimoto is best known for traditional Japanese Knives, with its iconic finishes - a rustic nashiji for the Nashiji line, and a shining kurouchi one for the Hammertone line.
Steel Used
Fujimoto uses two types of steel, both developed by Hitachi Metals Ltd. The Nashiji line uses the Aogami II Blue Steel with stainless steel cladding, while the Hammertone line uses SLD stainless steel.
Both steel combinations feature strong edge holding due to their high carbon content, while also minimising stains through the inclusion of stainless steel.
Handles Used
Fujimoto knives use burnt chestnut and walnut wood handles.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Fujimoto knives have a high hardness grade of 61-63 HRC. As such, they hone the knife at its original angle using the Japanese Approach. While Fujimoto knives have varying degree edges, all have a 50/50 bevel. This means honing must be equally applied to both sides.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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