Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
Custom Kuro-uchi Santoku Funayuki 155mm (6.1")
€ 125.00

Custom Kuro-uchi Santoku Funayuki 155mm (6.1")

Best To Use

vegetablesnot for meatnot for fish

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Kuro-uchi Santoku Funayuki 155mm (6.1") blade paired with our brand new SharpEdge stabwood handles in grey/orange/emerald green.  

Santoku Funayuki is a jack-of-all-trades in the kitchen and will excel at all types of chopping and slicing on the kitchen board; you might find it a touch short only for very large chunks of meat.

We paired this blade with our new custom maple burl handles in three different colors:

→ KYOTO SUNSET: Traditional Japanese handle with a modern twist in an orange color named Kyoto Sunset. It feels like holding something smooth and warm in your hand – a glow in the sky at sunset or a burst of bright autumn color.
 TOKYO NIGHT:
 Traditional Japanese handle with a modern twist in a dark color named Tokyo Night. The color of these handles varies from light to dark grey with soft or deep hues of red and swirls of cream. If you like a particular hue, please contact us before placing an order.   
 OKINAWA REEF:
 Traditional Japanese handle with a modern twist in a soothing, emerald green color named Okinawa Reef. It feels like immersing your hand in shimmering coastal waters during summer.

Compared to the basic Santoku knife shape, the spine of funayuki’s blade tapers towards the tip, creating a slight curve between the tip and the midsection. The standard shape of a santoku knife featuring a straight edge with a narrow sheep’s foot blade thus transforms into a blade that looks like a deba but is better suited to precision cutting, where you need really thin cuts (this makes it unsuitable for cutting through bones or making more robust cuts). As opposed to a forward and backward motion slicing technique that is characteristic of santoku knives, the curved belly requires a rocking back and forth motion. A pronounced tip and triangle design are perfect for cutting smaller pieces of meat and for filleting fish. 

The word funayuki means “the boat (ocean) goes” and the knife was originally used on fishing boats, primarily as a lightweight fillet knife to test the quality of the catch, as well as to prepare meals at sea and perform a range of cleaning and prep jobs.

In short: funayuki blade is a superb hybrid between various traditional shapes of Japanese knives, such as gyuto, santoku and deba, which makes it a versatile, all-around knife for various tasks in the kitchen.

Yoshida Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.

About the smithy: 

The knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.

Specifications:

Blade shape: Santoku
Steel type: SUJ-2
Hardness (HRC scale): 63-64
Blade length:
155mm (6.1")
Blade height:
47mm (1.8")
Spine thickness: 2mm (0.09")
Blacksmith: Yoshida Hamono


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.