Kyohei Aogami Funayuki (universal knife), 170 mm- Keyaki-
Kyohei Aogami Funayuki,
This Japanese universal knife has a core of Japanese Aogami #2 "Blue paper" non-stainless carbon steel with a very nice kuroichi finish. The blade is sharpened on both sides. Completely hand-forged by the young master blacksmith Kyohei Shindo from Tosa, this knife is one of a kind. The blade is very thin and manually sharpened and has no thickenings, which makes sharpening very easy. A Funayuki is the Japanese version of a universal chef's knife and is suitable for cutting meat, fish and vegetables.
- Blade length: 170 mm
- Total length: 310 mm
- Weight: about 120-130 grams
- Steel type: core steel: Japanese Aogami #2 steel with a Kuroichi protective layer. Non-rust resistant.
- Hardness: 61-63 (Rockwell C)
- Handle: oval shaped Keyaki wood (Japanese Zelkova or Japanese elm) with black plastic bolster.
Like all Japanese knives, the handmade knives from Kyohei-san are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
The Funayuki (舟行) is a traditional Japanese knife that is used by fisherman aboard their boats; indeed, Funayuki literally translates in to English as "going on boat". These knives are often used by fishermen to clean, fillet and quality test small or medium-sized fish. However, in the past, fishermen also used their Funayuki to prepare food for themselves (either out at sea, or back at port), so the knife also had to be capable of cutting meat, vegetables and fruit - just like the similarly versatile Santoku and Gyuto.
You might think that the blade shape of the Funayuki appears similar to a Deba or Mioroshi Deba, however, the blade of the Funayuki is much lighter, thinner and more agile; Consequently, it should not be used to cut through bones, frozen food, or other hard ingredients. Because the Funayuki has a relatively flat blade profile, it works particularly well with 'push-cuts' and 'pull-cuts', however, it can also be used in a rocking motion to mince herbs or other ingredients. Not surprisingly, the Funayuki excels at filleting small fish, but it is also quite suitable for breaking down poultry.