Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft.
The funayuki is a format popular in southern Japan for home cooking - a versatile, agile blade for slicing, chopping, and dicing. 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.
What Customers Are Saying: One five-star review from Greg, who had been looking for a funayuki-style knife and kept coming back to this one. He loves the shape, the nashiji finish contrasting with the polished Blue #2 core, and the overall character.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks, but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only; never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Each knife is made by hand so measurements may vary.Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Nashiji Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 5.2 oz (150 g)
Blade Length: 180 mm
Total Length: 322 mm
Spine Thickness at Heel: 3.5 mm
The funayuki is a format popular in southern Japan for home cooking - a versatile, agile blade for slicing, chopping, and dicing. 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.
What Customers Are Saying: One five-star review from Greg, who had been looking for a funayuki-style knife and kept coming back to this one. He loves the shape, the nashiji finish contrasting with the polished Blue #2 core, and the overall character.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks, but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only; never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Each knife is made by hand so measurements may vary.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) StunningPosted By: Greg Lappe
38 people found this review helpful
I have been looking for a Funayuki style knife for a while and I just kept coming back this this one. My jaw dropped open when I opened the box. STUNNING! Love the shape, the Nashiji finish of the stainless cladding that beautifully contrasts the polished Blue #2 core/edge steel. Insanely sharp out of the box. I will be buying more Matsubara knives!
38 people found this review helpful
I have been looking for a Funayuki style knife for a while and I just kept coming back this this one. My jaw dropped open when I opened the box. STUNNING! Love the shape, the Nashiji finish of the stainless cladding that beautifully contrasts the polished Blue #2 core/edge steel. Insanely sharp out of the box. I will be buying more Matsubara knives!
