Shinji Fujishita Kurouchi – Vegetable Knife 16.5cm – Nakiri
This Shinji Fujishita Nakiri knife with Aogami AS core and kurochi finish will become a great addition to your knife collection. The shape of the blade will allow you to effortlessly rock the blade when needed to cut through every vegetable in your path. This knife can be used by both right and left-handed cooks.
– Blade set in a traditional magnolia wood handle
– Very responsive to sharpening stones
This Shinji Fujishita Nakiri knife allows for effortless vegetable chopping that professional chefs and home cooks can admire. The natural curve and depth allow you to effortlessly rock the blade when needed to cut through every vegetable in your path. And, the hollow blade doesn’t hold onto sliced foods like other knives. Instead, sliced foods easily slide off of the blade into your dish. Forged with a thinner blade, the knife is lighter than its counterparts and allows for a faster overall chopping action to be performed.
The blade and handle
The blade is made from Aogami steel with a carbon content between 1.05% and 1.15%, also known as White Steel #2. This is a very pure carbon steel, very popular among high end Japanese knives. The blade has a very good edge holding and very high working hardness. This means you can grind it to exceptional sharpness, which retains it for a long time. This steel type is more sensitive to chipping and damage, but with some good care this steel type will remain sharp for an extremely long time. This steel is particularly suitable for the gentle preparation of foods but due to its high carbon content, it is prone to oxidation, which means your knife will rust if not taken care of (e.g. if left wet for longer).
The blade’s Kurochi finish is a traditional and rustic Japanese blacksmithing finish where the knife keeps the black scaly residue from the forging process. It gives the blade a rustic charm and character. This also means that no two blades’ patterns will ever be the same, making each Kurochi finish one of a kind.
It features a magnolia handle. A very popular choice of wood for making Japanese knife handles. The handle is extremely light and comfortable to hold, even after long periods of cutting.
This knife is forged by hand by master blacksmith Shinji Fujishita in the Echizen-Kintaro forge. At the age of 80, Fujishita-san is one of the largest and most experienced knife forges in Echizen (Japan). Fujishita-san is known for its extremely thin blades.
Keep this blade dry when not in use to avoid rust. Please remember that the core is not stainless and should be dried after use (check our maintenance tips here). The blade will develop a dark patina with normal use, but any orange rust should be removed with a light abrasive or sharpening.
Like most equipment, knives need a little love and care. You need to sharpen them regularly and depending on the type of steel, dry them immediately after use. These are 3 general rules you should follow: