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In the south of Japan these funayuki knives are popular for home cooking. They are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal shaped handle makes the package complete and gives the knife a great look. For care, wash blade after use and towel dry. Don't cut hard items like bones or frozen foods. We can repair chipped knives but we don't want yours to be next.Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
HRC: 62-63
Weight: 5.6 oz (160 g)
Blade Length: 187 mm
Overall Length: 333 mm
Spine Thickness at Base: 3.4 mm
Blade Height at Heel: 50.3 mm
Handle Type: Rosewood Octagonal
The felt guard fits better than any of the sayas we carry
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal shaped handle makes the package complete and gives the knife a great look. For care, wash blade after use and towel dry. Don't cut hard items like bones or frozen foods. We can repair chipped knives but we don't want yours to be next.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) StunningPosted By: Greg Lappe
I have been looking for a Funayuki style knife for a while and I just kept coming back this this one. My jaw dropped open when I opened the box. STUNNING! Love the shape, the Nashiji finish of the stainless cladding that beautifully contrasts the polished Blue #2 core/edge steel. Insanely sharp out of the box. I will be buying more Matsubara knives!
I have been looking for a Funayuki style knife for a while and I just kept coming back this this one. My jaw dropped open when I opened the box. STUNNING! Love the shape, the Nashiji finish of the stainless cladding that beautifully contrasts the polished Blue #2 core/edge steel. Insanely sharp out of the box. I will be buying more Matsubara knives!
