The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means `going on a boat’. It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner. This knife requires great skill to successfully utilize without chipping. In Japan, only executive chefs are considered to posses the skills needed to handle these incredibly sharp but brittle knives.
Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.
The knife is finished with a Ho wood oval handle with plastic ferrule. The light handle gives the knife a blade heavy balance point. This is a classic Japanese knife that has character written all over its attractively subdued facade.
Steel: Blue #2
Handle: Ho Wood D
Ferrule: Black Plastic
5mm thick at the heel/spine.
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