Kyohei

Kyohei Iron clad Aogami Kurouchi Funayuki 165mm - Blade Only

$79.00

Kyohei

Kyohei Iron clad Aogami Kurouchi Funayuki 165mm - Blade Only

$79.00

Mr. Kyohei Shindo is a blacksmith working from the Tosa region of Japan.

Funayuki is a broad classification of knives that can refer to a range of different design features. Originally the funayuki was designed as a multipurpose knife for use on fishing boats. In general, these knives make great complements or replacements for the gyuto or chef’s knife as a jack of all trades in the kitchen. Many funayukis are adept at breaking down fish much like a deba or yanagiba.

Tosa is one of several centers around the country that have been forging and making metal tools and knives for hundreds of years. Recently the regional industry members have instigated a program to grow and nurture new blacksmiths through the creation of a group similar to the Takefu Knife Village in Echizen, Japan. 

These are a super budget knife, well made with a thin edge. The fit and finish match the price. As these are iron clad, take care and wipe down after each use. 

Blade-only knives can be customized or purchased separately.

  • Steel Type: Iron clad Blue 2
  • HRC: 61-62
  • Blade Type: Double edged blade

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.
  • Description

Mr. Kyohei Shindo is a blacksmith working from the Tosa region of Japan.

Funayuki is a broad classification of knives that can refer to a range of different design features. Originally the funayuki was designed as a multipurpose knife for use on fishing boats. In general, these knives make great complements or replacements for the gyuto or chef’s knife as a jack of all trades in the kitchen. Many funayukis are adept at breaking down fish much like a deba or yanagiba.

Tosa is one of several centers around the country that have been forging and making metal tools and knives for hundreds of years. Recently the regional industry members have instigated a program to grow and nurture new blacksmiths through the creation of a group similar to the Takefu Knife Village in Echizen, Japan. 

These are a super budget knife, well made with a thin edge. The fit and finish match the price. As these are iron clad, take care and wipe down after each use. 

Blade-only knives can be customized or purchased separately.

  • Steel Type: Iron clad Blue 2
  • HRC: 61-62
  • Blade Type: Double edged blade

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.