The funayuki is a multi-purpose traditional single-bevel Japanese knife. The name translates to going on a boat, a nod to its origin among fishermen who used these knives to clean and prepare fish right on board. The exceptionally thin blade gives it the ability to slice fish and vegetables with controlled, efficient precision.
Hideo Kitaoka fashions this knife from carbon steel using the traditional jacketed awase method, with a core hagane of Blue #2 Aogami for the cutting edge and a jigane of soft iron protecting the spine and upper blade body. The genuinely sharp cutting edge is revealed at the bottom of the blade road. The knife is finished with a rosewood octagonal handle and black pakka wood ferrule, and the lighter handle gives the knife a blade-forward balance point that adds real character to an already attractive package.
What Customers Are Saying: One reviewer who wanted a general-purpose single bevel knife to experiment with chose this over a deba for its flatter belly, and reports the fit and finish are really nice, with a microbevel that will need some grinding out and some minor grind imperfections that are easy to address - he notes the kasumi finish subtly reveals the folded cladding layers. A second reviewer bought it specifically for fish work and put it through snapper, tile, tuna, and even tough-skinned grouper without any chipping issues, calling it a great knife overall.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.Blacksmith: Hideo Kitaoka
Location: Takefu Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Soft Iron
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Blade Length: 174 mm
Spine Thickness at Base: 5 mm
Blade Height: 45 mm
Please Note: We only ship Kitaoka knives within the USA
Hideo Kitaoka fashions this knife from carbon steel using the traditional jacketed awase method, with a core hagane of Blue #2 Aogami for the cutting edge and a jigane of soft iron protecting the spine and upper blade body. The genuinely sharp cutting edge is revealed at the bottom of the blade road. The knife is finished with a rosewood octagonal handle and black pakka wood ferrule, and the lighter handle gives the knife a blade-forward balance point that adds real character to an already attractive package.
What Customers Are Saying: One reviewer who wanted a general-purpose single bevel knife to experiment with chose this over a deba for its flatter belly, and reports the fit and finish are really nice, with a microbevel that will need some grinding out and some minor grind imperfections that are easy to address - he notes the kasumi finish subtly reveals the folded cladding layers. A second reviewer bought it specifically for fish work and put it through snapper, tile, tuna, and even tough-skinned grouper without any chipping issues, calling it a great knife overall.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great Value and beautifulPosted By: Corey - verified customer
15 people found this review helpful
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.
15 people found this review helpful
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
12 people found this review helpful
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!
12 people found this review helpful
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!
