A versatile all-around knife, the funayuki knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. The word funayuki literally means “going on a boat”! These are extremely thin blades, and in Japan, typically only executive chefs are permitted to use this style of knife because it can easily chip in less skilled hands.
The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel, which is covered with 12 layers of a softer carbon steel in a Damascus style. It has a traditional Japanese single-bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.
Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal sandalwood handle and black pakka wood ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 6.3 oz (180 g)
Edge Length: 169 mm
Total Length: 319 mm
Spine Thickness at Base: 5 mm
Blade Height: 44 mm
Please note: We only ship Kitaoka knives in the USA
The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel, which is covered with 12 layers of a softer carbon steel in a Damascus style. It has a traditional Japanese single-bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.
Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal sandalwood handle and black pakka wood ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
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.
