Fujimoto is a Japanese knifemaker that was founded in Sanjo City of Niigata Prefecture, an area known for steel fabrication since the 16th century. 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.
Fujimoto is focused on 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.
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 minimizing stains through the inclusion of stainless steel.
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, 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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