A versatile all-around knife, the funayuki was traditionally used aboard Japanese fishing boats to prepare meals at sea and handle a range of cleaning and prep tasks. The name literally means going on a boat. These are extremely thin blades, and in Japan, typically only executive chefs are permitted to use this style, since it can chip easily in less skilled hands.
This funayuki is built with a core of Hitachi White Paper #1 steel covered with 12 layers of softer carbon steel in a Damascus style, with a traditional single-bevel profile sharpened on one side. The back side carries a slight concave profile to aid food release, and the single bevel allows for a potentially sharper edge than a double-bevel knife could achieve. Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, and is well known for his skillful use of the suminagashi cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core, hardened to 63-64 HRC and capable of taking a screaming sharp edge that holds through hours of work. The knife is finished with an octagonal sandalwood handle with a black pakka wood ferrule, with a Tokyo-style gap at the machi paying homage to traditional Japanese sword design.
What Customers Are Saying: One reviewer calls this his new favorite go-to knife at home, praising the unrivaled craftsmanship, the perfectly straight blade, and a balance point that sits exactly at the pinch grip. He notes the Damascus pattern is stunning in person and the developing patina looks great, but flags that he chipped the very thin tip while carving meat off a steak bone - his own assessment is that the acute blade angle and thin spine near the tip make this knife better suited to santoku-style tasks than deba-style bone work.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is made by hand so measurements may vary.
This funayuki is built with a core of Hitachi White Paper #1 steel covered with 12 layers of softer carbon steel in a Damascus style, with a traditional single-bevel profile sharpened on one side. The back side carries a slight concave profile to aid food release, and the single bevel allows for a potentially sharper edge than a double-bevel knife could achieve. Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, and is well known for his skillful use of the suminagashi cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core, hardened to 63-64 HRC and capable of taking a screaming sharp edge that holds through hours of work. The knife is finished with an octagonal sandalwood handle with a black pakka wood ferrule, with a Tokyo-style gap at the machi paying homage to traditional Japanese sword design.
What Customers Are Saying: One reviewer calls this his new favorite go-to knife at home, praising the unrivaled craftsmanship, the perfectly straight blade, and a balance point that sits exactly at the pinch grip. He notes the Damascus pattern is stunning in person and the developing patina looks great, but flags that he chipped the very thin tip while carving meat off a steak bone - his own assessment is that the acute blade angle and thin spine near the tip make this knife better suited to santoku-style tasks than deba-style bone work.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is made by hand so measurements may vary.
- Blacksmith: Hideo Kitaoka
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Carbon Steel Damascus (12-Layer)
- Edge Steel: White #1
- HRC: 63-64
- Grind: One-Sided Traditional, Right-Handed
- Handle: Sandalwood Octagonal
- Ferrule: Black Pakka Wood
- Handle Install: Tokyo Style (Gapped Machi)
- Engraving: Hand Engraved
- Weight: 6.3 oz (180 g)
- Blade Length: 169 mm
- Total Length: 319 mm
- Spine Thickness at Base: 5 mm
- Blade Height: 44 mm
- Please Note: We only ship Kitaoka knives within the USA
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Perfect Single Bevel, January 23, 2026Posted By: Ryan
This has quickly become my favorite, go-to knife at home. Kitaoka-san 's craftmanship is unrivaled with a perfectly straight blade, balance point precisely at the pinch grip, and flawless fit and finish. The Damascus pattern is stunning in person, and the patina affect over it looks extremely cool. The profile is flat enough to push cut without accordion-ing, and the curve near the tip allows for rocking too.
My only issue was that the tip is super thin, and I chipped it when carving meat from a steak bone. My mistake, I thought being a deba it could take it but on closer inspection the blade angle is too acute and spine too thin. Think of this as more of a santoku and it will be a joy to use.
This has quickly become my favorite, go-to knife at home. Kitaoka-san 's craftmanship is unrivaled with a perfectly straight blade, balance point precisely at the pinch grip, and flawless fit and finish. The Damascus pattern is stunning in person, and the patina affect over it looks extremely cool. The profile is flat enough to push cut without accordion-ing, and the curve near the tip allows for rocking too.
My only issue was that the tip is super thin, and I chipped it when carving meat from a steak bone. My mistake, I thought being a deba it could take it but on closer inspection the blade angle is too acute and spine too thin. Think of this as more of a santoku and it will be a joy to use.
