Fujitora Kogyo Fujita Toriaku thin blade 165 mm FU - 300 4960375403003

When I got this Fujitora "Thin Blade" knife in November, 2024, it was the domestic Japanese version of the Tojiro Basic VG10 Nakiri. It was the same knife but came in a clear plastic hanger package with Japanese writing rather than an attractive gift box. It also lacked the lifetime warranty and sharpening service that is only available in Japan. The only difference to the knife itself was the logo etched on the blade. So for a significantly lower price, you got the same great knife.Note that this review is for a knife with a full tang and three rivets in the handle. It is very lightweight (about 5 ounces) and well balanced. Unlike many knives, the handle is not black plastic, which can contain toxic flame retardants from recycled black electronics components. The handle is made of black pakkawood, which is a durable water-resistant wood laminate. Immediately after I received my knife, I noticed that this Fujitora line had changed to a 2-rivet design handle without a full tang. I would not find such a design acceptable, but YMMV. The blade appears to be unchanged in the new knives, however, so the rest of this review will be about the blade.It is very sharp and glides through most veggies with almost no resistance. The inner layer is made of VG10, a hard Japanese knife steel with a Rockwell hardness score of 60. The harder the metal, the more prone it is to brittleness, so it is sandwiched between two outer stainless steel layers which provide resilience. Still, the VG10 edge can be chipped if used on very hard items such as bones, hard stems and seeds, or frozen foods, so you need to use a different knife for those.Nakiri knives are designed for cutting vegetables. This knife has the traditional nakiri flat belly which cuts through vegetables completely, without leaving them connected at the bottom like an accordion. Unlike a chef's knife, where you rock the knife up onto the tip and then bring it down to chop, the best way to use this knife is with a push cut. Push the knife forward as you bring it down. That way it slices through food cleanly -- including tomatoes -- rather than smashing them. You can use a pull cut if you prefer. Hold the knife with a pinch grip at the balance point right in front of the handle. Look for Knifewear nakiri videos on YouTube to see the technique. It doesn't have a sharp tip, which may take some getting used to if this is your first nakiri, but it is versatile in its own way. You can use the wide blade of the knife to scoop up vegetables and transfer them to a pot -- however be careful to turn the blade almost flat to the board to do this, since scraping it sidways across the board dulls and can chip the blade. Don't worry -- you don't have to baby the knife too much -- just get into the habit of using it properly and it I think it should last for many years.It is recommended that you wash and dry it immediately after use. Never put it in the dishwasher. VG10 is more likely to stain or pit than cheaper, softer stainless steels if you use it on acid foods and don't clean it right away or leave it soaking in water. Keep it sharp by using it on a wooden or plastic cutting board. Glass or bamboo cutting boards are too hard and will dull the blade. Of course, if you use a plastic cutting board, you will be getting microplastics in your food, so a wooden cutting board is best, with an end-grain board being best of all.

Just fantastic! Finding a Nakiri with VG-10 Core at this price is such an absolute value. Cuts like a dream! I got another one as a gift for a friend.The ~ 6.5" blade is just the right size. The factory edge is super sharp and it just glides through veggies like a dream. At this price, you can try it out for yourself and see if a Nakiri is for you. Do lookup Nakiri cutting techniques on youtube so you can really give this gem a chance.The VG10 core and the thinness of the blade are totally worth it. The fact that Tojiro makes this is a bonus! Ideally you have a setup to sharpen this as needed (stones, guided or freehand). Also note that Vg10 while hard and can retain an edge for a long time can also chip on hard surfaces: it is best used on boards gentle on edges (either the softer Japanese Hanoki or Aomori boards of the more commonly available edge grain boards).

NIce knife. Fairly sharp, although not the sharpest vegetable knife I have seen.. Reasonably durable sharpness. Slices through soft and hard vegetables with ease.

Great value for the money. Blade feels sharp and glides through veggies easily. The handle is a compromise but what can you expect for the price.