The Okada White #2 Damascus Funayuki 165mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing durability, strength, and character into a versatile mid-sized blade. The added length and weight give it a more capable, workhorse feel while still maintaining excellent control.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at general prep, from vegetables to proteins, while the thicker spine provides added strength compared to thinner knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers appreciate the balance between size and strength, describing this knife as a versatile workhorse with excellent cutting performance. The White #2 steel sharpens easily and takes a very keen edge, while the thicker spine gives it a confident, durable feel. Many also enjoy the Damascus finish and the handcrafted character of the knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 169 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
Weight: 6.1 oz (174 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at general prep, from vegetables to proteins, while the thicker spine provides added strength compared to thinner knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers appreciate the balance between size and strength, describing this knife as a versatile workhorse with excellent cutting performance. The White #2 steel sharpens easily and takes a very keen edge, while the thicker spine gives it a confident, durable feel. Many also enjoy the Damascus finish and the handcrafted character of the knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
