Chef's Knife (Funayuki) - 6-1/2 in. (165mm), Traditional Handle
Product Description for Chef's Knife (Funayuki) - 6-1/2 in. (165mm), Traditional Handle
Maker: Takeo Murata (click to see more by this maker)
Item num: 90904
Blade length: 6.50 in.
Total length: 12.10 in.
Blade height (at heel): 1.70 in.
Blade thickness (near bolster): 0.09 in.
Item weight: 4.50 oz.
Shipment weight: 7.95 oz.
Blade: Kurouchi finish san mai with an aogami 1 carbon steel core, Rc 64
Bolster: Buffalo horn
Handle: Ho wood
Description: The Funayuki is a traditional Japanese knife originating from fishing villages. The kanji stands for ‘boating journey’ as it was used as a general purpose fisherman’s knife. This double bevel Funayuki (gyuto) is a perfect general purpose kitchen knife. It is an excellent choice for most tasks in the kitchen, from chopping tomatoes, dicing onions to mincing garlic.
Takeo Murata, is widely considered to be amongst Japan’s elite group of highly revered bladesmiths. He lives on the island of Shikoku near Kochi. This area, formerly known as Tosa, is well known for its Tosagata-style hand forged knives and garden tools. At the age of 16 Murata-san started his apprenticeship working with his renowned uncle Tokaiji. Murata has become famous for his craftsmanship and ability to forge knives with excellent balance, sharpness and a stark beauty that speaks to Japan’s feudal past.
These beautiful black oxide (known as Kurouchi finish) knives are forged from Aogami No 1 carbon steel. This exceptional steel is particularly high in carbon and tungsten while maintaining limited rust resistance for a carbon steel knife. A fine grain structure and a hardness of approximately 64 (very hard!!) allows for easy re-sharpening and a long lasting, keen edge even through heavy use.
The ambidextrous handles are formed from black buffalo horn and ho wood. The traditional octagonal shape is very comfortable for extended use and is a shape preferred by professional chefs.
When knives are hand forged, a natural black oxidation is left on the blade. Maintaining the traditional black oxide (Kurouchi finish), imparts a limited rust resistance. Particular attention should be paid when washing Kurouchi finished blades as a scouring pad can potentially wear off the black finish. As with other carbon steel knives, we recommend using camellia (tsubaki) oil to avoid rust and oxidation.
Availability: Not currently available