Type: Funayuki
Brand: Ishizuchi
Construction: Hon-Warikomi / Blue no.1 high carbon steel with carbon steel cladding
Method: Hammer Forged
Blade Length: 165 mm (6.5 in)
Blade Height: 44 mm (1.7 in)
Weight: about 120g(4.2oz)
Spine Thickness: 3mm/at heel
Core Edge Steel: Blue (Aogami) no.1 High Carbon Steel / Yasuki Steel
HRC (Rockwell Hardness): 61-62
Blade Type: Double-Bevel
Finishing: Black Finish (Kurouchi)
Handle: Japanese, Walnut (Kurumi)
Place of Origin: Tosa, Japan

Detailed Description
The Funayuki is a traditional Japanese knife that is used by fisherman aboard their boats indeed, Funayuki literally translates in to English as "going on boat". These knives are often used by fishermen to clean, fillet and quality test small or medium-sized fish. However, in the past, fishermen also used their Funayuki to prepare food for themselves (either out at sea, or back at port), so the knife also had to be capable of cutting meat, vegetables and fruit - just like the similarly versatile Santoku and Gyuto.

You might think that the blade shape of the Funayuki appears similar to a Deba or Mioroshi Deba, however, the blade of the Funayuki is much lighter, thinner and more agile; Consequently, it should not be used to cut through bones, frozen food, or other hard ingredients. Because the Funayuki has a relatively flat blade profile, it works particularly well with 'push-cuts' and 'pull-cuts', however, it can also be used in a rocking motion to mince herbs or other ingredients. Not surprisingly, the Funayuki excels at filleting small fish, but it is also quite suitable for breaking down poultry.

Blue Steel No.1 (Hitachi Metals Ltd.) is very similar to Blue Steel No.2, but the additional Carbon and Tungsten / Wolfram result in even better edge retention and toughness. The steel is perhaps most commonly seen in high-grade Japanese traditional knives.

Funayuki Kurouchi 165 mm (6.5 in) Aogami Blue#1

¥19,000