White Steel Kasumi Funayuki Knife 180mm
White Steel #2 Kasumi Funayuki Knife
White Steel #2 Kasumi Funayuki Knife
White Steel #2 Kasumi Funayuki Knife
White Steel #2 Kasumi Funayuki Knife
White Steel #2 Kasumi Funayuki Knife
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  • Load image into Gallery viewer, White Steel #2 Kasumi Funayuki Knife
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White Steel #2 Kasumi Funayuki Knife

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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Funayuki : Thin and narrow type of Deba (Fish filleting) Knife.

  • For cutting small fish and vegetables.
  • White steel No.2 : the standard steel for Japanese kitchen knives and is most commonly used by professionals.

Comparison of Carbon Steels : White Steel #2

Chart of White Steel #2

The Standard of Japanese Knives - High Hardness, High Sharpness

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1fy9-150 140 280 125
1fy9-165 160 300 150
1fy9-180 170 320 170
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 Magnolia Round Handle with Buffalo horn bolster

Funayuki

Funayuki Knife is a much thinner and narrower version of Deba knife. It is a versatile knife that can be used for cutting small fish and vegetables. It was often used by fishermen for simple cooking on their boats. Recently some people also use it at home. If you are a fishmonger or a cook of Japanese restuarant, you may need a professional knife like a Deba Knife. But if you are an angler or want to use for cutting small fish and vegetables at home, this knife can be one for your choice. The most popular size is 180mm-195mm, which is easy to handle.

White Steel #2

Carbon Steel

White steel #2 is the standard steel for Japanese kitchen knives and is most commonly used by professionals. It's a high purity steel,characterized by its sharpness and cutting performance.
In comparison to White Steel #1, White Steel #2 is softer so it is slightly more durable and less likely to chip.
This is the first series of knives that professional chefs and those who want to use a slightly better knife for home use often have.



*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.

Magnolia Round Handle with Buffalo horn bolster

Handle

Our Magnolia wood handles are made from natural Magnolia and Buffalo Horn ( Ethically sourced Horn ).The Magnolia and Buffalo Horn are fitted tightly together then shaped and polished in the traditional round style to not only look beautiful, but also feel comfortable in the hand.

Forge Welded

Forging Process

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

Read Guide