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Kajiwara Damascus Funayuki 165mm
Kajiwara Damascus Funayuki 165mm
Kajiwara Damascus Funayuki 165mm

Kajiwara Damascus Funayuki 165mm

Item #: KajiwaraSumiFunayuki

Average Customer Rating:
(4 out of 5 based on 1 reviews)

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Our Price: $169.95(You Save: $40.00)
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The Kajiwara damascus 165mm funayuki is a fantastic smaller all around chefís knife. Itís smaller-than-a-traditional-gyuto length is perfect for those intimidated by using large chefs knives. Itís length is well suited to cutting midsize veggies, and for many it would be ideally suited as a primary meal prep knife. Like the other Kajiwara damascus blades, this one is forged of Hitachi Aogami or blue paper #2 steel, heat treated to 62 HRC, and fitted with a warm feeling rosewood oval wa handle, and ebony ferrule.

This knife is capable of taking an extremely sharp edge, and holding it for substantially longer than a similarly sized European stainless steel chefís knife. The blade is quite thick, and stiff, with good height for chopping, and has a traditional Japanese gyuto ďtip-downĒ profile. The funayuki is 100% carbon steel, but it is not as reactive as some of its iron clad competition. Even a person used to using stainless steel knives would be able to quickly adapt to wiping their blade before setting it down, or storing it. Like all of the Kajiwara knives, it has a fantastic convex grind, and is an ideal candidate as a go to knife for small kitchen spaces, or even restaurant line cooking.

  • Weight: 4.6 ounces
  • Blade Length: 167 mm
  • Overall Length: 304 mm
  • Thickness at Heel: 3.3 mm
  • Blade Height: 47.5 mm
  • Customer Reviews

    Product Reviews

    4  Product Review, July 26, 2013
    Posted By: Tom G - verified customer

    This knife is a great package - great performance, materials of construction, and finish. The Aogami # 2 steel cuts really well, and the blade geometry gives a nice combination of solidity and razor-like cutting.
    The finish of the steels is immaculate, and the rosewood/ebony handle both looks great and feels great in the hand. It has a really nice classic touch in the finish of the knife - the point where the tang of the blade slides into the recess of the handle has a copper spacer - looks really cool. However, this same joint is the one issue that has caused me to deduct a star, as the fit in my knife is not super-tight, hence leaving a gap where dirt or food could accumulate. I'm sure this will soon be addressed by the Knife-smith, as otherwise it is a brilliant product.


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