The funayuki in Sakai tradition was a small, thinner deba knife, with a single bevel. In the Tosa region, it became common to give the knives a double bevel and use them as a gyuto would be used. As Kajiwara-san resides in Tosa, his rendition of the funayaki follows in the Tosa tradition. This Aogami #2 petit chef’s knife is packed with the features of Tsutomu Kajiwara’s full sized gyutos, including that complex grind, with great convexing. This is another great option for people who might be intimidated by a full size 210 or 240mm gyuto, or just don’t have the kind of elbow room or board space required for the implementation of a longer blade and its requisite cutting technique. Either way, this knife has a rather flat profile, and lends itself to chopping technique as well as push cutting. This funayaki will not feel unsubstantial in hand, and with the rosewood and ebony handle, you’ll know you’ve got something well crafted. This blade is a fantastic value, and should not be overlooked.
Blacksmith: Tsutomu Kajiwara
Location: Tosa Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1
Cladding: Soft Iron
Weight: 4.9 ounces / 140g
Blade Length: 170 mm
Overall Length: 310 mm
Thickness at Heel: 3.5 mm
Blade Height: 45.0 mm
Edge: Double Bevel Even Grind
Handle: Rosewood Oval
Ferrule: Black Pakkawood
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