Yoshida Hamono Santoku Funayuki 155MM (6.1")
☐ NEW WITH IMPERFECTIONS
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. 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. 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 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 a dark patina, which protects the blade. The handle is made of Magnolia wood with a plastic ferrule.
The knife was restored to a new-like state.
About The Maker
Read more about Yoshida Hamono here.
|Hardness (HRC scale):||63-64
|Overall length:||300mm (11.8")|
|Blade length:||155mm (6.1")|
|Spine thickness:||2.6mm (0.1")|
|Handle/tang length:||130mm (5.1")|
Magnolia & plastic
|Country of manufacturing:||Japan|
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