The Yusaku Blue #2 Funayuki/Gyuto 165mm is another excellent example of the work coming from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen knives, and we have been very impressed with his early efforts and see strong potential ahead.
The Yusaku name reflects both the maker and his craft - Saku meaning work, and Yu/Suke referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, delivering strong performance at a very accessible price.
This funayuki/gyuto profile offers a versatile, compact option that works well for both push cutting and general prep. Forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method, it provides excellent edge retention, easy sharpening, and a responsive feel. The kurouchi finish preserves the forged character of the blade, and the grind is nicely executed with a thin edge for efficient cutting. The octagonal oak handle with burnt urushi finish gives a comfortable grip and complements the rustic look of the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
What Customers Are Saying: One reviewer who owns 20 Japanese chef knives called this the best of the collection, praising how razor sharp it arrived. Another reviewer who carries it daily as a go-to utility knife confirmed it holds a good edge, but noted the soft iron cladding will rust quickly if not wiped down promptly after use, the same way shirogami steel needs attention, and can discolor onions if left wet.
The Yusaku name reflects both the maker and his craft - Saku meaning work, and Yu/Suke referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, delivering strong performance at a very accessible price.
This funayuki/gyuto profile offers a versatile, compact option that works well for both push cutting and general prep. Forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method, it provides excellent edge retention, easy sharpening, and a responsive feel. The kurouchi finish preserves the forged character of the blade, and the grind is nicely executed with a thin edge for efficient cutting. The octagonal oak handle with burnt urushi finish gives a comfortable grip and complements the rustic look of the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
What Customers Are Saying: One reviewer who owns 20 Japanese chef knives called this the best of the collection, praising how razor sharp it arrived. Another reviewer who carries it daily as a go-to utility knife confirmed it holds a good edge, but noted the soft iron cladding will rust quickly if not wiped down promptly after use, the same way shirogami steel needs attention, and can discolor onions if left wet.
- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Finish: Kurouchi
- Edge Steel: Aogami #2 (Blue Paper Steel)
- Cladding: Soft Iron
- Edge Grind: Even
- Weight: 5.1 oz (144 g)
- Blade Length: 183 mm
- Total Length: 330 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 45 mm
- Handle: Octagonal Oak with Burnt Urushi
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Wakizashi, June 26, 2026Posted By: Draper
My first funayuki, maybe 4th aogami. Nice grind, super sharp. I keep it it my apron pocket as a go to utility. It holds a good edge. The iron cladding will rust if you turn your back on it. Just wipe everytime before you set it down like shirogami if not, onions will discolor. The patina develops on the core. Good thickness on the spine. 15 or so months of use, still would recommend
My first funayuki, maybe 4th aogami. Nice grind, super sharp. I keep it it my apron pocket as a go to utility. It holds a good edge. The iron cladding will rust if you turn your back on it. Just wipe everytime before you set it down like shirogami if not, onions will discolor. The patina develops on the core. Good thickness on the spine. 15 or so months of use, still would recommend
YUSAKI KUROUCHI BLUE#2 185 MM
