Steeped in 800 years of sword-making history, Fujiwara Kanefusa is a family operation that now uses their traditional blade forging expertise to make a line of budget-friendly, Western-handled kitchen knives. Each is made with molybdenum vanadium stainless steel with a Rockwell hardness of 57-58. The handles are made from smooth black pakka wood with stainless steel bolsters. Thanks to the full-tang construction, these knives are well-balanced and built to last. The smallest available is the Petty, which is good for peeling, cutting garnishes, and less strenuous tasks that require more precision. The next is the Santoku, which is a great all-around knife for chopping and slicing, with a wide blade that is great for moving ingredients from the cutting board to the pot or pan. Last up is the Gyuto, which is large enough to slice through large cuts of meat, fish, and thick-skinned vegetables.