Tosa Motokane Aogami Super funayuki kuroishi (universal knife), 165 mmSKU: 50557
Tosa Motokane Funayuki 165 mm
This typical Japanese knife has a core of Japanese Aogami Super carbon steel with a protective layer (Sanmai) on the outside. This double-sided sharpened knife has a black (Kurochi) protective layer. This knife is completely hand-forged by the master smith Motokane from Tosa and is one of a kind. The blade is very thin and manually sharpened and has no thickening, making sharpening very easy. This blade is forged and sharpened by hand and may have some scratches or irregularities, the edge might need some polishing to create a real sharp edge. The handle is made from plastic and has some residual marks from the production process.
- Blade length: 165 mm
- Total length: 305 mm
- Weight: 118 gram
- Steel type: core steel: Japanese Aogami Super steel "Blue paper steel" (non-stainless) with 2 layers of softer steel on the outside and black Kurochi protective layer.
- Hardness: 63-64 (Rockwell C)
- Handle: D-shaped Chestnut wood and black plastic head (for right-handed use)
Like all Japanese knives, Motokane handmade knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
There are no wooden sayas available for this knife.
The Funayuki (舟 行) is a traditional Japanese knife used by fishermen on board their boats; indeed, Funayuki literally means "getting on the boat". These knives are often used by anglers to clean, fillet and test for quality small or medium sized fish. In the past, however, fishermen also used their Funayuki to prepare food for themselves (at sea or back in port), so the knife also had to be able to cut meat, vegetables and fruit - just like the equally versatile Santoku and Gyuto .
You might think the Funayuki's blade shape resembles a Deba or Mioroshi Deba, but the Funayuki's blade is much lighter, thinner and more manoeuvrable; Therefore, it should not be used to cut bones, frozen foods or other hard ingredients. Because the Funayuki has a relatively flat blade profile, it does especially well with push-cuts and pull-cuts, but it can also be used in a rocking motion to chop herbs or other ingredients. Not surprisingly, the Funayuki excels at filleting small fish, but it is also great for preparing poultry.