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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.
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 rosewood octagonal handle with black pakkawood 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 attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.Maker: Kitaoka
Size: 174mm
Type: Funayuki
Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
Finish: Satin
5mm thick at the heel/spine.
Blade Height:45mm
Handle Install: Exposed Machi see photo 4
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 rosewood octagonal handle with black pakkawood 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 attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great Value and beautifulPosted By: Corey - verified customer
I've wanted a single bevel knife to play around with and hopefully something that would be a little more general purpose. I was looking at debas, but this with a little more of a flatter belly which is nice. F&F is really nice. It does have a microbevel which will take some work to grind out. There are definitely some imperfections to the grind which will take a little work to get out, but nothing major. Can't comment on the reactivity of the cladding yet. But it looks nice, and you can subtly see the folded layers on the kasumi finish.
I've wanted a single bevel knife to play around with and hopefully something that would be a little more general purpose. I was looking at debas, but this with a little more of a flatter belly which is nice. F&F is really nice. It does have a microbevel which will take some work to grind out. There are definitely some imperfections to the grind which will take a little work to get out, but nothing major. Can't comment on the reactivity of the cladding yet. But it looks nice, and you can subtly see the folded layers on the kasumi finish.
Fish DestroyerPosted By: Matthew Frazier - verified customer
Ordered this knife solely for the purpose of fish work. Snapper, Tile, Tuna, no problem. Then came grouper, with it's tuff skin I worried about chipping it but no such luck! I think the fish actually enjoyed it! So far, no problems. Great knife!
Ordered this knife solely for the purpose of fish work. Snapper, Tile, Tuna, no problem. Then came grouper, with it's tuff skin I worried about chipping it but no such luck! I think the fish actually enjoyed it! So far, no problems. Great knife!
