Funayuki 180 mm, KYOHEI AO Kuro Keyaki Funayuki
For those who want one knife for most things: meat, fish and vegetables.
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Description
The Kuro series from Kyohei is a good place to start with Japanese carbon steel knives. The funayuki is a versatile knife originally used for fish, but it works just as well for meat and vegetables. Note that carbon steel must be dried well after use.
Kyohei · Tosa, Kochi
Kyohei-san is a young knife smith from Tosa who works with Aogami #2 steel and a traditional kurouchi finish.
All knives from KyoheiSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Tosa, Kōchi
- Blade length
- 180 mm
- Handle
- Keyaki
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- KYO-AO-180F
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: Blue #2 (Aogami #2)
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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