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Tosa Motokane Aogami #1 funayuki kuroishi (universal knife), 165 mm

SKU: 50212
€ 119,00 € 89,00 (including VAT)

Tosa Motokane Funayuki 165mm

This typical Japanese knife has a core of Japanese Aogami 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 blacksmith Motokane from Tosa and is unique in its kind. The blade is very thin and manually sharpened and has no thickenings, making sharpening very easy. This knife is forged and sharpened by hand and can therefore have some scratches or imperfections.

  • Blade length: 165 mm
  • Total length: 305mm
  • Weight: 118 grams
  • Steel type: core steel: Japanese Aogami #1 steel "Blue paper steel" (non-stainless) with 2 layers of softer steel on the outside and black Kurochi protective layer.
  • Hardness: 62-63 (Rockwell C)
  • Handle: D-shaped Chestnut wood and bolster of black plastic (for right-handed use). The crop is made of molded plastic and therefore has some casting marks on the sides.

Like all Japanese knives, the handmade knives from Motokane 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 aboard their boats; indeed, Funayuki literally means "going on the 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 (whether at sea or back in port), so the knife also had to be able to cut meat, vegetables and fruits - just like the equally versatile Santoku and Gyuto .

  You might think that the Funayuki's blade shape resembles a Deba or Mioroshi Deba, but the Funayuki's blade is much lighter, thinner and more agile; Therefore, it should not be used to cut through bones, frozen foods or other hard ingredients. Because the Funayuki has a relatively flat blade profile, it does particularly well with 'push-cuts' and 'pull-cuts', but it can also be used in a rocking motion to finely chop herbs or other ingredients. Not surprisingly, the Funayuki excels at filleting small fish, but it's also great for preparing poultry.

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