A funayuki was traditionally a knife used by fishermen aboard their boats, but the shape has become popular as a general purpose blade much like a gyuto, and this 210mm version from Kousuke Muneishi works equally well in either role. The grind is thin behind the edge with a well realized, sophisticated profile that suits most cutting styles.
The core is Blue #2 steel laminated with soft iron, using the san mai method and a sand blasted nashiji, or pear skin, finish across the blade face. The handle is a burnt oak octagonal shape. Kousuke is a third generation blacksmith from a Tosa family business founded in 1955, and this knife is part of his Yusaku line, a name built from the kanji for work paired with a character read as his own name.
What Customers Are Saying:One reviewer who has owned this knife for about a year reports it holds an edge incredibly well and sharpens back up easily, calling it a knife they continue to reach for after a full year of regular use.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
The core is Blue #2 steel laminated with soft iron, using the san mai method and a sand blasted nashiji, or pear skin, finish across the blade face. The handle is a burnt oak octagonal shape. Kousuke is a third generation blacksmith from a Tosa family business founded in 1955, and this knife is part of his Yusaku line, a name built from the kanji for work paired with a character read as his own name.
What Customers Are Saying:One reviewer who has owned this knife for about a year reports it holds an edge incredibly well and sharpens back up easily, calling it a knife they continue to reach for after a full year of regular use.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
- Brand: Yusaku
- Blacksmith: Kousuke Muneishi
- Location: Tosa, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Stainless Steel
- Finish: Nashiji
- Edge Grind: Even
- Cladding: Soft Iron
- Handle: Burnt Oak Octagonal
- Weight: 6.1 oz (174 g)
- Blade Length: 214 mm
- Total Length: 373 mm
- Spine Thickness at Heel: 3.2 mm
- Blade Height at Heel: 49.1 mm
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