The Kajiwara damascus 165mm funayuki is a fantastic smaller all around chef’s knife. It’s smaller-than-a-traditional-gyuto
length is perfect for those intimidated by using large chefs knives. It’s length is well suited to cutting midsize veggies, and for many it would be ideally suited as a primary meal prep knife. Like the other Kajiwara damascus blades, this one is forged of Hitachi Aogami or blue paper #2 steel, heat treated to 62 HRC, and fitted with a warm feeling rosewood oval wa handle, and ebony ferrule.
This knife is capable of taking an extremely sharp edge, and holding it for substantially longer than a similarly sized European stainless steel chef’s knife. The blade is quite thick, and stiff, with good height for chopping, and has a traditional Japanese gyuto “tip-down” profile. The funayuki is 100% carbon steel, but it is not as reactive as some of its iron clad competition. Even a person used to using stainless steel knives would be able to quickly adapt to wiping their blade before setting it down, or storing it. Like all of the Kajiwara knives, it has a fantastic convex grind, and is an ideal candidate as a go to knife for small kitchen spaces, or even restaurant line cooking.
Weight: 4.6 ounces
Blade Length: 167 mm
Overall Length: 304 mm
Thickness at Heel: 3.3 mm
Blade Height: 47.5 mm