Knives
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Suisin Gin Momiji Funayuki
Price per item$438.00 – $712.50
  
  
  
    
 
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Suisin Gin Momiji Funayuki
Item #: HSU-G3MJFU
Size:
Style: Multi-purpose Knife

Warning

  • The funayuki style is the sharpest and most difficult Japanese style knife to use.
  • The funayuki style is not to be treated as a deba knife. Funayuki knives are very thin and therefore very fragile.
  • Korin does not recommend this knife for Traditional Japanese style knife beginners. Only highly skilled Traditional Japanese knife users.

Specifications

Style

Funayuki

Steel Type

Ginsan-ko
(Stain Resistant steel)

Classification

Hongasumi

Saya Cover

Wooden Cover Included

Blade

Single Edge

Blade Length

7.6” (195mm), 8.2” (210mm)

Handle Material

Japanese Yew Wood

Bolster Material

Water Buffalo
(Bolsters are made from natural horn therefore colors may vary)

*HRc

60

* Hardness Rockwell C scale

For Left-Handed Customer

  • Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.

Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

The Funayuki is a multi-purpose Japanese traditional knife. The name "Funayuki" or "Going on a boat" in Japanese comes from a tradition of fishermen, who kept a knife on their boats to clean fish to prepare their meals on their boats. Although the profile is similar to a Deba, the blade is much thinner than a Deba, making this a much more versatile knife.

The funayuki knife has a slight blade edge on the back side of the knife to prevent moisture from gathering on the blade edge and to provide edge stability.

However, due to the thinness of these knives, they are also very fragile and are only recommended to highly skilled Traditional Japanese knife users. In Japan, only executive chefs are deemed skilled enough to use these knives, because of how easily they chip from improper usage.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.
  • Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.
  • Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.
  • We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.
  • It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.




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