Description
Black Forged Double-Edged Funayuki Knife 150mm Blue Steel No. 2 (Yasugi Steel)
This black-forged double-edged knife, handcrafted by Kyohei Shindo in Tosa City, Kochi Prefecture, is made using traditional forging techniques. Despite its rugged appearance, the knife features thin blades that are a hallmark of Shindo’s craftsmanship. Thin blades reduce friction when cutting, offering exceptional sharpness, making them a preferred choice for professional chefs.
The blade is composed of three-layer steel, with Blue Steel No. 2 (Aogami No. 2) sandwiched between layers of iron. While the thin blade ensures excellent cutting performance, it is more prone to chipping, making regular maintenance with a whetstone essential. Knife sharpening can be an enjoyable experience, making this knife a great starting point for those new to honing their knives.
The black-forged finish retains the oxidized black film created during heat treatment. This black film provides some resistance to rust and adds a unique aesthetic. However, it is important to guard against red rust. Each knife is unique in weight and shape due to the hand-forging process, creating a personal connection and sense of ownership with your one-of-a-kind tool.
This knife is crafted using Blue Steel No. 2 (Aogami No. 2), known for its smooth, long-lasting sharpness. The edge lasts up to three times longer than a stainless steel knife, reducing the need for frequent sharpening. Cooking enthusiasts will appreciate its edge retention, as it reduces maintenance efforts.
The handle, made from chestnut wood, is lightweight, comfortable, and surprisingly easy to use despite the knife’s rugged appearance. The double-edged design makes it suitable for both right- and left-handed users.
The funayuki knife is smaller than a bunka knife and was originally used by fishermen on boats. Its design resembles a deba knife but is more compact and versatile. It is ideal for cutting fish, meat, and vegetables. However, it is not suitable for cutting citrus fruits or hard items, as the blade is more delicate. This knife is especially recommended for those who frequently handle fish or those with smaller hands.
Care Instructions
As a carbon steel knife, it is prone to rust. After use, thoroughly wipe away any moisture with a cloth. During cooking, keep a cloth nearby to periodically remove water, which helps minimize rust formation.
If rust does develop, it can be removed using a rust eraser like Sabitoru. However, avoid excessive scrubbing on the black-forged finish, as it may thin the oxidized film. If red rust appears on the black finish, gently rub to remove it.
Specifications
- Total Length: Approx. 29cm
- Blade Length: 15.5cm
- Weight: Approx. 103g (subject to variation due to hand-forging)
- Blade Material: Yasugi Steel Blue Steel No. 2
- Handle Material: Chestnut Wood
- Usage: Not dishwasher safe; not suitable for frozen foods
- Origin: Japan