SHINJI FUJISHITA damasco aogami acero azul #2 Cuchillo Wa-Santoku 170mm

Shinji Fujishita

¥17,881 ¥19,013

Blacksmith: Shinji Fujishita
Type: Wa Santoku (Double bevel edged)
Blade Material: SUMINAGASHI(Damascus) AOGAMI Clad Soft Iron 
                           Core: AOGAMI(Blue Steel / Paper) #2 
Blade Length: approx 170 mm (6.7")
Overall Length: approx 305 mm (12")
Weight: approx 123g (4.34oz)
Handle: Rosewood for Right Handed
Thicker portion of blade: approx 4mm
HRC: approx 63-64 

     The knives made in Echizen city are called Echizen Uchi(Forging) Hamono(Cutlery). The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry. These knives are forged by blacksmiths, those knives are harder to be chipped and the sharpness continues longer. The organization of material changes homogeneously, it is observed by a microscope.  

      Mr. Shinji Fujishita is a great master craftsman in Echizen city. He won "Medal with Yellow Ribbon" of the Japanese government as Great Craftsmen in the present world. A blacksmith in Echizen city says that his forging is incredible skills. Actually it is very difficult to forge blades to the shape that oneself expects. So a lot of unnecessary parts is discarded. But in the case of him, the unnecessary part after forging is just a little. 

      His blade is very thin, so the cutting performance is smooth and the weight is light. There are his fans who loves the thin blade in Japan.    

NIMAI-HIROGE(Spreading Two Sheets) 
    NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker. This skill looks easy, but it is very hard. A blacksmith could not do this for 5 years.

    The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Using the skill of Japanese sword "Katana", the blade is made with low and high carbon to layers. The same wave pattern does not exist. The hammered(Tsuchime) blade helps to release food. 


     AOGAMI is registered trademark of HITACHI Metals,ltd. AOGAMI is combined with tungsten and chromic element, and it is high enough in the sharpness by the quenching, and the sharpness and the durability is improved. This is high quality material.

AOGAMI Blue Steel gets rust. This is not rust resistance.  In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)
This is made by craftsmen, so there are scratches and dent.
Don't cut and hit frozen foods or bones, the edge will be chipped or broken.

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