Type: Funayuki Iyo Style
Finish: Kurouchi
Blade Length: 210 mm (8.3 in)
Construction: Hon-Warikomi
Core Edge Steel: Blue (Aogami) #2
HRC (Rockwell Hardness): 61-63
Handle: Walnut with resin ferrule
Bevel: Double-Bevel
Place of Origin: Tosa, Japan

Anglers initially used these all-purpose knives to cook fish and vegetables onboard their boats. The design combines aspects of Usuba and Sashimi knives. It's versatile like the Santoku but has a sharper tip, perfect for delicate work. Its double-bevel blade works for both right and left-handed people.

Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.

Funayuki Kurouchi 210 mm (8.3 in) Blue #2 Wide Double-Bevel

¥20,300