Funyuki • 150 mm • White#2 • Sandalwood handle with dark pakka bolster • for right-handed use

Features of the Fukube Funyuki 

The funayuki is a smaller relative of the deba. The literal translation of funayuki is “boat knife,” a knife traditionally used in Japan by fishermen and skippers aboard their vessels. Unlike the deba, the funayuki is significantly thinner and lighter, making it more versatile in use.

The funayuki is primarily used for filleting fish, but was also used by sailors for cutting vegetables and handling other everyday tasks. The blade consists of eleven layers: a "core" of Shirogami #2 (White #2) steel, With 10 layers of softer steel. This construction provides excellent sharpness and control while remaining relatively easy to maintain.

The kurouchi finish, also known as the blacksmith’s finish, gives the knife its unique and rustic appearance. The handle is made from sandalwood and is finished with a dark pakkawood ferrule, which complements the rugged look of the blade beautifully. A true knife for the enthusiast of traditional Japanese craftsmanship.

White steel, also known as Shirogami/White paper/Shiroko steel

Not named after the color of the steel, but after the paper in which the steel is packaged at the Hitachi steel factory in Japan. There are 3 different grades: #1, #2 & #3, of which #1 has the highest amount of carbon and #3 the lowest. In general, #1 can be made very sharp, but #1 is prone to breakage. While #3 will stay sharp the longest and is tougher. Grade #2 is the most common in white steel. White steel is a very fine type of steel with a low percentage of iron, popular because it is easy to sharpen. In practice, a whetstone can quickly create a very sharp cutting edge. Often used by sushi chefs who want a very sharp knife. White steel rusts very quickly and must be well maintained.