Introduction to Funayuki

Funayuki is a type of Japanese-style kitchen knife. It is a short, single-edged blade with a flat spine and symmetrical cutting edge, slightly thinner than other Japanese knives such as santoku and nakiri. It also has more traditionally pronounced bevel lines. Its primary purpose is for slicing saltwater fish, like tuna and mackerel, hence its name which roughly

translates to “boat puller”.

The funayuki design originates from traditional Japanese swords, and the blades are forged from very hard steel called hagane. The cutaway shape near the handle allows room for knuckles to wrap around it when making fine cuts. As such, it is an incredibly flexible knife that can be used in multiple ways, either as a slicer or parer depending on how it’s held. Like most knife types, there are many different versions of the funayuki available ranging from traditional wooden handles to modern handle designs made from POM or composite materials. They come in either western or traditional Japanese blade shapes and lengths designed to suit specific user preferences and cooking styles.

Overall, the Funayuki knife is versatile, lightweight, and durable making it an excellent choice for anyone looking for a tool suited to working with delicate ingredients like seafood or vegetables. With its unique design and unmistakable profile, this classic Japanese style will bring precision cuts and elegance to any kitchen!

Funayuki Knives

Funayuki knives are traditional Japanese-style knives, most commonly used for cutting sushi and fish. They have a distinct curved blade profile and razor sharp edge that effortlessly slices delicate ingredients and finer cuts of meat. Funayuki knives are popularly known for their power, control, and ease of use.

The appearance of a funayuki knife is one of the major reasons why the tool has risen in popularity. The handle usually features a characteristic octagonal shape, which improves comfortable grip, balance, and maneuverability. Meanwhile, the blades are designed to be tapered towards the end allowing an improved precision while slicing.

Geometry also plays an essential role when it comes to Funayuki knives as they can be available in both single edged or double edged (yatagan) types with different angular degrees such as 70°/30° or 50°/50°. This feature enables them to cut harder substances easier than typical sushi knives due to increased durability and strength along their side edges.

Material-wise, Funayuki knifes are primarily made from carbon steel alloy with hardeners from Hitachi Metallurgy Systems including Shirogami (White Paper #2) , Aogami (Blue Paper #2) , Aogami Super (Blue Paper #2 Super) & Molybdenum Steel Vanadium (SRS-15). Titanium coating is also included so oxidation doesn’t take place during food preparation tasks.

Construction plays an important role since Funayuki knives incorporate a standard stick tang with highly durable over layered phenolic resins on its hilt resulting in reduced longterm corrosion while its wooden stocks come in different colours allowing further customization of each tool’s aesthetics at user discretion.

Finally ergonomics play an important part of funayukis manufacturing process too. As food-borne illnesses can occur when incorrectly handled tools come into contact with foodstuffs being prepared; Japanese craftsman behind these tools integrate special type handles formed upon natural materials like ebony or rosewood which result superior antibacterial resistance and superior grip due to extra moisture absorption.

Craftsman Characteristics and Blade Maintenance

Funayuki is a special type of Japanese knife with a wide, single bevel blade. This curved-back design enables the user to perform precise cuts while preserving the natural shape of the ingredients. It is typically used to cut fish and seafood, but can also be used to slice meat and other soft ingredients. Funayuki knives require special care and maintenance in order to use them safely and effectively.

In terms of characteristics, Funayuki knives are commonly made from high-carbon stainless steel for optimal cutting performance. The blades feature an acute angle that enables precise cuts, allowing for thinner slices of ingredients. In addition, they often feature hollow handles which provide additional space for storage of condiments such as salt or oil when trimming fish or slicing vegetables.

In order to best maintain a Funayuki knife, it is important to keep it dry after each use in order prevent rusting caused by moisture buildup on the blade. It should also be regularly sharpened with a water stone or honing stone in order for it to remain well-honed and efficient in its performance. Furthermore, funaguki knives should only be washed using gentle soap – never harsh cleaning agents – as detergent can damage the blade’s edge and affect its longevity.

Uses of Funayuki Knives

Funayuki knives, also known as Usuba or Nakiri knives, are specialty Japanese-style knives designed specifically with the purpose of cutting vegetables. They have a thin, flat blade profile and a symmetrical double bevel edge which make them perfect for creating paper thin cuts of vegetables. Funayuki knives are also excellent for making small garnishes, shaping vegetables into artistic designs, and can even be used to create potstickers by cutting thin circles of dough. Additionally, they’re great for finely mincing ingredients such as ginger and garlic. In general, Funayuki knives excel at precision tasks due to their specific design that allows for push or pull cuts without difficulty. Their thin blades meaning that no vegetable is too tough to deal with.

Benefits of Funayuki Knives

Funayuki knives are a type of kitchen knife that has been valued by professional chefs and everyday cooks alike. This blade is popular due to its precision when it comes to cutting through any ingredient, its ease of use, as well as its long-lasting sharpness. Funayuki blades have a unique double beveled edge that ensures smooth and precise cuts every time.

The Funayuki blade is also highly durable, with most models made of high carbon steel that holds its edge for a longer period than traditional kitchen knives. Furthermore, the handle is designed for comfort making it more comfortable to hold and offer superior balance. As a result, cuts become smoother and easier to achieve from any angle.

In regard to maintenance, Funayuki blades need regular sharpening but can still take more abuse than other types of knives throughout the process. Most importantly, they don’t require frequent oiling or cleaning like their carbon counterparts do. Additionally, these blades are available in many sizes so you can find one perfectly suited for any kitchen task you may have in mind.

Funayuki Knife Brands and Models

Funayuki knives are specialized Japanese blades crafted with thin, convex blades and waist-curved asymmetric bevels. This blade design is especially popular among sushi chefs for filleting fish for sashimi, but can also be used for any sort of general food preparation and butchering. Popular Funayuki knife brands include Makoto, Masamoto, Gesshin Heijiro, Tojiro and more. Each of these brands offer a range of different Funayuki models in a variety of prices, depending on the materials used in construction. For example, high-end models feature VG10 steel with unique handle treatments while mid-range models often use VG2 or AUS 8 stainless steel with simple yet ergonomic handles. Some Funayuki knives even feature Damascus surfaces to improve edge retention and always look sharp. There are also many specialty models that include features like Fujinami’s honyaki laminated funayuki and Makoto’s classic shiro kasumi double-edged style funayuki. No matter what type of model you choose, Funayuki blades make excellent hardened Damascus kitchen knives that both looks fantastic and performs great from day one!

Funayuki Sharpening Techniques

The Funayuki knife is a traditional Japanese knife, with a single-edge blade and flat grind. Its sharpening process is unique, as are the techniques used to best sharpen the blade. The following techniques should be used when sharpening the Funayuki:

Whetstone Sharpening – Funayuki blades are best sharpened on waterstones, also known as whetstones. Start by wetting your stone and moving the blade in circular motions across it evenly, holding the blade at 20-degree angle. Do this on both sides of the blade until you have achieved smoothness and desired result.

Edge Alignment – Edge alignment means adjusting the level of hamon along the edge of the blade for a more consistent cutting experience. To do this, use a diamond plate or hone to create an even finish across your entire edge from heel to tip by using various strokes.

Polishing and Refinishing – Once you have aligned your edge it’s time to move onto polishing, which involves adding shine to your blade’s surface. With a softer polishing stone finely denib all areas of your blade then finish off with some light stropping on leather or denim. Lastly brush down any excess material from refining with a soft brush before using it for slicing meat or vegetables!

Japanese Waterstone Sharpening – Most professional chefs prefer using one of Japan’s natural waterstones for their funayuki knives as these contain finer grit particles that help achieve superior results faster than standard stones. To use one correctly simply apply generous amounts of water to your stone until a slurry forms then calmly pass your Knife through grinding process in long uniform strokes making sure not to over apply pressure give clear and precise results each time!


Funayuki knives are a type of traditional Japanese kitchen knife known for their exceptional cutting performance and versatility. These knives are highly sought after due to their exacting construction, attention to detail, incredibly sharp edges, and beauty. Funayuki blades are thicker than the average kitchen knife, making them more durable over time. They also feature a full-tang design meaning that the weight is evenly distributed across the entire length of the knife allowing for smooth slicing motion while minimizing fatigue. The handles of these knives have curved lines that follow traditional Japanese styling while providing ample comfort and control in use. Funayuki knives require minimal maintenance when used with care but do benefit from honing regularly in order to keep them in top shape. In summary, Funayuki knives are well-crafted tools made with quality materials and attention to detail which make them an excellent choice for chefs looking for a high-performance kitchen knife that will last many years.