Yasunori is a one-man blacksmith operation in Miki City, Japan, where the owner handles every step of production himself - forging, heat treating, grinding, and edging. Rather than taking the easy route with kurouchi finishes and basic handles, he puts real work into the detail: brushed lower blade roads, a refined hairline finish on the cladding, and hand-engraved kanji script. CKTG was the first retail customer outside of Japan when this line launched.
The funayuki is a classic Japanese all-purpose format with a fairly flat blade profile and relatively little belly - well suited to push cutting and chopping, comfortable for fish and proteins as well as vegetables, and short enough to be genuinely nimble in tight spaces. The Blue #2 carbon core is clad in soft stainless steel to reduce maintenance while keeping the reactive carbon edge performing at its best. At 165mm with a 44mm blade height, this is a knife that earns its place as a go-anywhere daily cutter. The walnut octagonal handle with black pakka ferrule is comfortable and well finished throughout.
What Customers Are Saying: One line cook calls it a great little line knife - praising the thin tip for mincing shallots and enough belly to glide through fish and produce. Arrived pretty sharp and performed well on a finishing stone. He notes the handle was set very slightly off center on his example, which did not affect performance at all.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
The funayuki is a classic Japanese all-purpose format with a fairly flat blade profile and relatively little belly - well suited to push cutting and chopping, comfortable for fish and proteins as well as vegetables, and short enough to be genuinely nimble in tight spaces. The Blue #2 carbon core is clad in soft stainless steel to reduce maintenance while keeping the reactive carbon edge performing at its best. At 165mm with a 44mm blade height, this is a knife that earns its place as a go-anywhere daily cutter. The walnut octagonal handle with black pakka ferrule is comfortable and well finished throughout.
What Customers Are Saying: One line cook calls it a great little line knife - praising the thin tip for mincing shallots and enough belly to glide through fish and produce. Arrived pretty sharp and performed well on a finishing stone. He notes the handle was set very slightly off center on his example, which did not affect performance at all.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
- Brand: Yasunori
- Location: Miki City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2
- Cladding: Stainless
- Finish: Brushed / Hairline
- Engraving: Hand-Engraved Kanji
- Handle: Octagonal Walnut
- Ferrule: Black Pakka Wood
- Weight: 4.0 oz (112 g)
- Blade Length: 165mm
- Total Length: 303mm
- Spine Thickness at Base: 3mm
- Blade Height: 44mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great line knife!Posted By: Evan - verified customer
54 people found this review helpful
Loving this knife! It's a great little line knife. Nice thin tip to mince shallots, but enough belly to glide through fish and produce. Pretty sharp out of the box but I would touch it up on a finishing stone. The only small issue I have with the knife is that the handle is set just slightly off center. It doesn't affect performance at all.
54 people found this review helpful
Loving this knife! It's a great little line knife. Nice thin tip to mince shallots, but enough belly to glide through fish and produce. Pretty sharp out of the box but I would touch it up on a finishing stone. The only small issue I have with the knife is that the handle is set just slightly off center. It doesn't affect performance at all.
