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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 210 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 #1
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
Product Reviews
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 #2 steel; the edge taper seems to start at the spine and and taper in a flat decent to the edge, giving a ferocious edge. The length is just right for my smallish cutting board and the flat profile is perfect for chopping/ slicing vegetables. The handle and ferrule are well made and I love the look of the rosewood color and karouchi finish.Yes, the exposed blade area is reactive with food, but I don't care. I enjoy using the blend of artistry and craftsmanship.
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 #2 steel; the edge taper seems to start at the spine and and taper in a flat decent to the edge, giving a ferocious edge. The length is just right for my smallish cutting board and the flat profile is perfect for chopping/ slicing vegetables. The handle and ferrule are well made and I love the look of the rosewood color and karouchi finish.Yes, the exposed blade area is reactive with food, but I don't care. I enjoy using the blend of artistry and craftsmanship.
Product Review, August 8, 2014Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
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