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      Funayuki knives are traditional Japanese fishing knives that have become accepted as all-purpose knives in modern times. Depending on the forge, some very different types of knives are listed under this name.

      In general, they resemble the Deba knife, but are much lighter and have a thinner blade. This also makes them suitable for use in processing vegetables. Classically, the blade is sharpened on one side, but sharpening on both sides is also possible.

      Japanese Funayuki Knives - The traditional hand-forged knife of the fishermen

      The funayuki knife (舟行) is a traditional Japanese knife used by fishermen aboard their boats; funayuki literally means "to go on a boat". These knives are often used by fishermen to clean, fillet and check the quality of small or medium-sized fish.

      In the past, however, fishermen also used their Funayuki knife to prepare food for themselves (either at sea or back in port), so the knife also had to be able to cut meat, vegetables and fruit - just like the similarly versatile Santoku knife and Gyuto.

      One might think that the blade shape of the Funayuki resembles a Deba or Mioroshi Deba, but the Funayuki's blade is much lighter, thinner and more flexible.

      Therefore, it should not be used for cutting bones, frozen food or other hard ingredients. Because the blade of the Funayuki knife has a relatively flat blade profile, it is particularly well suited for "push-cuts" and "pull-cuts", but can also be used in a rocking motion to chop herbs or other ingredients.

      Not surprisingly, the Funayuki is excellent for filleting small fish, but it is also good for cutting up poultry.

      Depending on the desired use, the description of the specific knives should be read carefully.