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The funayuki in Sakai tradition was a small, thinner deba knife, with a single bevel. In the Tosa region it became common to give the knives a double bevel and use them as a gyuto would be used. As Kajiwara-san resides in Tosa, his rendition of the funayaki follows in the Tosa tradition. This Aogami #2 petit chef’s knife is packed with the features of Tsutomu Kajiwara’s full sized gyutos, including that complex grind, with great convexing.
This is another great option for people who might be intimidated by a full size 210mm or 240mm gyuto, or just don’t have the kind of elbow room or board space required for the implementation of a longer blade and its requisite cutting technique. Either way, this knife has a rather flat profile, and lends itself to chopping technique as well as push cutting. This funayaki will not feel unsubstantial in hand, and with the rosewood and ebony handle, you’ll know you’ve got something well crafted. This blade is a fantastic value, and should not be overlooked.Blacksmith: Tsutomu Kajiwara
Location: Tosa Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 5.3 ounces / 150g
Blade Length: 185 mm
Overall Length: 322 mm
Thickness at Heel: 3.5 mm
Blade Height: 45.0 mm
Edge: Double Bevel Even Grind
This is another great option for people who might be intimidated by a full size 210mm or 240mm gyuto, or just don’t have the kind of elbow room or board space required for the implementation of a longer blade and its requisite cutting technique. Either way, this knife has a rather flat profile, and lends itself to chopping technique as well as push cutting. This funayaki will not feel unsubstantial in hand, and with the rosewood and ebony handle, you’ll know you’ve got something well crafted. This blade is a fantastic value, and should not be overlooked.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Review, April 21, 2020
Good Rustic Knife, April 29, 2019Posted By: vb
I am new to Japanese knives. I use a 240 mm Masahiro carbon gyuto and 150 mm Masahiro carbon petty. I wanted a deba for breaking down fish but couldn't justify the cost of a single purpose knife. Although, the description specifies a 50:50 double edge, the choil shot suggested a pronounced right side convexity. This profile was confirmed when I unboxed it. It is much more convex than my Masahiros.
The knife was very sharp out of the box with the 50:50 double bevel. I spent a little time on the Suehiro 1200 and then Takenoko 6000 to create an 80:20 bevel more in keeping with the shape of the blade. The knife falls so easily through onions that the cells do not release as much of the gases that make you cry.
It is easily, my sharpest knife. The kurouchi finish is not very durable; parts came off when I taped the blade in order to round off the spine and choil. However, the metal underneath is not super reactive.
All in all a very fun knife. I am looking forward to breaking down some sardines
I am new to Japanese knives. I use a 240 mm Masahiro carbon gyuto and 150 mm Masahiro carbon petty. I wanted a deba for breaking down fish but couldn't justify the cost of a single purpose knife. Although, the description specifies a 50:50 double edge, the choil shot suggested a pronounced right side convexity. This profile was confirmed when I unboxed it. It is much more convex than my Masahiros.
The knife was very sharp out of the box with the 50:50 double bevel. I spent a little time on the Suehiro 1200 and then Takenoko 6000 to create an 80:20 bevel more in keeping with the shape of the blade. The knife falls so easily through onions that the cells do not release as much of the gases that make you cry.
It is easily, my sharpest knife. The kurouchi finish is not very durable; parts came off when I taped the blade in order to round off the spine and choil. However, the metal underneath is not super reactive.
All in all a very fun knife. I am looking forward to breaking down some sardines
Grateful amateur, October 9, 2016Posted By: John Whitman - verified customer
I am so pleased with this knife. I am not a pro by any stretch but I certainly appreciate having access to the craftsmanship of a third generation blacksmith at the height of his career. Given the reasonable price, there is so much quality throughout. The Aogami
I am so pleased with this knife. I am not a pro by any stretch but I certainly appreciate having access to the craftsmanship of a third generation blacksmith at the height of his career. Given the reasonable price, there is so much quality throughout. The Aogami
