Funayuki, kurouchi finish - Yamashin
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Very similar to the kobocho knife but with a flatter profile.
SHAPE: Funayuki. A shape that was originally intended as a jack-of-all-trades fisherman's knife has now just become a jack-of-all-trades.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. This blade has also had a lacquer applied to it which will further inhibit rust, over time it will slowly come off. It is worth noting that during the application process some of the lacquer can be applied to the edge masking its sharpness. This can be removed using a sharpening stone or by very lightly drawing it across a fine steel, preferably a ceramic one.
HANDLE: Octagonal walnut wood handle with pakka wood ferrule suitable for both lefties and righties.
MAKER: Yamashin, Takefu, Japan
BEST FOR: Push cutters and small knife lovers.
SAUNDERS SAYS: "I love the edge profile on this knife as it suits the way I cut. Useful for anything from cutting chives to filleting small fish."
BLADE LENGTH: 141mm
OVERALL LENGTH: 264mm
BLADE HEIGHT: 42mm
THICKNESS AT HEEL: 3.1mm
These knives are hand-forged so there may be slight variations in measurements and finishes.