A young blacksmith makes this Funayuki named Kousuke Muneishi, and he is a 3rd generation bladesmith heralding from Tosa Japan. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm funayuki made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forgerís scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.
Blacksmith: Kousuke Muneishi
Location: Tosa Japan
Constrcution: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast Shinogi
Edge Grind: Double Bevel/ See Choil Shot
Weight: 7.8 oz / 220g
Blade Length: 217 mm
Total Length: 379 mm
Spine Thickness at Heel: 3.0 mm
Blade Height at Heel: 48.3 mm
Handle: Walnut Octagonal
5Beautiful, functional, All-purpose Knife, August 11, 2020
Posted By: Grace
This knife is my holy grail. It has the perfect weight and balance for my work in a professional kitchen and at home.
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