Greeting from The Netherlands, I have this knife. It does have a lacquered shipping finish. I recommend wiping the blade down with a soft cloth with some acetone nail polish remover. It'll get rid of the nasty muck. The edge out of the box is nothing special. This is typical of high quality Japanese knives. The smith makes the knife. It's up to the end user to put an edge and maintain the blade. This funayuki, takes an atom splitting edge after it's been put on a 2k, 3k and 8k set of whetstones. Although it's considered a general purpose knife, it's delicate and should only be used for refined general purpose work. This means no hacking through hard vegetables, bones of any sort, frozen foods and cheeses. Try doing any of these, will only result in a lot of tears. I reiterate, this knife ia whisper thin and will take a crazy sharp edge. It oozes refinement. It's not a knife for a novice to Japanese knives, or the casual cook. It takes a lot of skill to master. A person who's experienced with thin blades made from Aogami #2 steel, will adore this knife. It's an absolute joy to use. I highly recommend it, if you're ready for the beast!
Thanks Andy for that beautiful feedback. Greetings from Alberta Canada. I’ll try to put that progression of edge on it. I agree this knife isn’t for beginners. It is scary thin but a nice tapered spine which gives it some resilience. Glad you like yours.
I went ahead and upgraded my funayuki with 12.8cm octagonal handle. It's made from red narra padauk wood with a traditional water buffalo, black horn ferrule. It really needed it because the standard generic handle is awful. I've the balance of the knife to the way I like it - blade heavy. It now looks and feels, drop dead gorgeous and it still performs like a laser. I was so impressed with Kyohei Shindo san's funayuki, I went ahead a bought his 21cm gyuto. It's still handmade with warikomi forged Aogami #2 steel, hardened to around 62 HRC. It still came with the bloody awful handle too! 🤣 I immediately upgraded the handle with a 13cm octagonal handle, made from African blackwood, (Mpingo) with a Mexican Bocote wood ferrule. I've sealed it with several layers of Birchwood Casey Tru-Oil gunstock finishing oil. This knife is now an absolute beauty. The balance is perfect and it cuts like a laser. The edge is also surprisingly tough for such a thin blade. If you get the chance, Kyohei Shindo san's 21cm gyuto should be on your must test list. It's a shockingly good knife.
Hey Andy. Thanks for the update. African Blackwood. Nice man. One of my favourites. Would love to see some pics. I’ll see if I can get my hands on a gyuto of his.
Thank you for those kind words, man! Your knowledge of Japanese knives and their steels has helped me tremendously in my pursuit of cooking. I had no Idea of the wadkomi forging technique, so it appears i still have plenty of reasons to come back ;)
The live studio sounds like a really cool idea. It is always neat to get a look behind the scenes at how people produce their work. If you want a few pointers maybe reach out to Glen and Friends, that dude has an awesome setup plus a ton of knowledge.
Awesome I'll have to look up Glen and Friends. I was thinking of essentially showing how I take my pictures and some video, showing my tools, what's important, what isn't, take audience questions, etc.
Awesome glad you’re digging it. Sounds like unanimous support. Just need to figure out a format and dive in sometime in the new year. Probably do a Saturday at some time where folk in Europe for them it’s Sunday so I can do it live.
Yessssss first comment mentioning the new light. I’m obsessed with it so glad you like it too. Wasn’t sure if it was too much. I think it works but of course I’m biased. Glad you love it 🥰
After two years of using this knife, my wife took it away from me while switching to full carbon knives, so... today I bought for me a 210mm Shindo Gyuto. Greetings from Poland :)
Greetings. Thanks for your message. And congratulations on the new acquisition. I hear his gyutos are fabulous. Really nice profile and great performance. Let me know what your thoughts are as you use it more.
This shape seems cool for sure. Maybe getting this or the bunka soon! Like the idea of the photo workshop and use iPhone mainly. Love the vid and thx. Live in Vegas, just moved here from San Jose area (for last 25 years) so pst zone.
Oh crazy huuuge change after 25yrs. I’ve been in Edmonton for 5 years but was in Mtl for 30 before moving. Awesome. Thanks and dually noted about time zone. Will try and make it on a Saturday. The knife is stupid sharp for the price.
I love thin grinds but I don’t know that a traditional funayuki would/should have a thin grind. I still like that knife as a short gyuto or a tall petty.
Agreed with you Benton. I struggled to see how this was a Funayuki. So my only assumption is of course it isn’t traditional but blade profile inspired by such.
This knife probably puts the 'FUN' in Funayuki when using it! Great video, again. And that workshop is going to be in all time zones I'm afraid, I'm in Amsterdam.
Thanks buddy, I like it, FUN with yuki! Agreed about the time zones. As it stands, I'm going to aim for probably late afternoon a Saturday in MST so it's evening MST and morning somewhere around your neck of the woods and afternoon around Japan haha. We'll see what happens!
Great video Franki, shedding some light on different blacksmiths. Very refreshing! Workshop idea is killer. I’m in. I don’t have any fancy equipment but would love to learn to take better pics with just my phone. Ontario, EST
Thanks Denis! That’s the plan to show people how to make it accessible with a cellphone too. Of course I’ll take about my set up. By my set up also involves a cellphone for the IG stories for example. I’m all about trying to help the under represented smiths shops and more 😀
Love the knife!! It looks like a Yo-Deba to me, with more of a santoku feel And would love to have a live workshop, And also I am from India (GMT +5.5)
Yes it is a very particular knife shape. Awesome good to know. Maybe I do a weekend so people across the world can join but it may be Sunday for you when it’s Saturday for me. I’ll keep this all in perspective.
You don't want to use it like a yo-deba though. It's wafer thin in comparison to a yo-deba. It will easily take an atom splitting edge. It's a multipurpose knife with an emphasis on delicate refinement. Definitely do not use it to cut anything hard. It takes a lot of skill to use a funayuki without damaging the blade edge. I love mine; however, it's not a knife to use for everyday tasks.
Nooooo why I’m embarrassed now 😂 I even looked up the name to see if I followed you on IG and didn’t find anything. I get so confused brand versus person behind the brand. Well @“&$ I’m sorry. You know I love your work and you as a person. Just can’t always make the link.
Cool knife! I don’t own a funayuki, so it was cool to see. I’d be curious to see where you find yourself using it vs a bunka/santoku or a petty. And I like your idea for a live chat, with my particular interest being using a cellphone camera. As you know, I’m in Atlantic time zone.
Awesome, glad you like the workshop idea. I’ll be honest, so many knives, so much overlap, don’t know that what I get at this point really stands out as having a specific task at hand. More a question of preference and flavour of the day at this point. If spine was thicker like they initially were made, maybe. But being this thin it’s now similar to santoku use.
Merci une fois de plus pour ton encouragement. On approche le gros 1K. Qui aurais penser, des videos de couteau populaire haha Merci a toi, je t'apprecie!
Another nice knife bro. I have been considering a funayuki myself, might have to look at that exact one. Also nice hearing about a smith I was previously unaware of.
Thanks John. That was the plan, shed the light on a smith many haven't heard of. It's nice to chase the respected brands, but we can't forget the path those brands took, and it'll be no different then the one Shindo-san is on. So the sooner we can shed light on smiths like him, the more people have choice when it comes to their next knife. If you have any questions, don't shy away. Always easiest to hit me up with detailed questions on IG or Facebook since we can more easily keep the conversation going there.
@@KitchenKnifeGuy and I would totally connect with you on FB or IG if I was a social media user. This is about the extent of it for me though, I decided long ago to avoid that particular addiction for my own mental well-being. Not saying that's right for everyone, but it works for me. IG seems interesting, but I want to many things already, need to reduce that list, not increase it.
@@johnniemiec3286 For sure I get it! I don't disagree either, I take December off from positing on IG so I can take a mental break. Second or third year in a row I do this already and I love it! I don't know the smith or brand you speak of, so will look it up :)
Hi Mate I’m from Australia and love your videos great job. I enjoy knifes and cooking I’ve started collecting kinfes and have a few however I’d love to see how you sand/polish a spine of a knife as I would like to do that to some of my knifes but don’t know how too. Anyway just an idea for a video keep up the great work and I look forward to your next video.
Hi Brendan, nice to meet you. Always love talking to new people, appreciate the suggestions as well. I do in fact have a video where I show polishing the choil and spine for the first time. Will include the link here for ease of finding for you :) Super long video and maybe not as in depth as you'd like so I'll see if I can do a video about that topic alone one time. ruclips.net/video/dvsn0sBTHbM/видео.html
@@KitchenKnifeGuy thanks for the replay Franco. Ha ha I have watched the video before you linked for me I must forgot about it I’ll watch it again. Thanks again mate.
@@brendanbell7626 Thanks man! Thing is, with cooking videos there's so much competition on RUclips it isn't worth me trying to compete. I tried one video for fun here, the Konro grill one and it did very poorly so rather stick to my niche since there's fewer people talking kitchen knives then food channels. That being said, on my IG @francoalophoto, that's where I post my food stories and post pictures of food here and there, so follow me there if you haven't already.
Got the bunka from Kyohei. I've been impressed. I find it ridiculously thin behind the edge (even tho that spine is chonky). Buy it for cheap, slap yourself a new handle on that badboy and you've got yourself a mega deal!
Riiiigjt, exactly. At that price I have zero room for complaints. Even the spine jsut a quick sandpaper run and done. I hear his bunka is ultra thin too.
I totally agree with you. I've the Kyohei funayuki and his 21cm gyuto. They both came with handles that can be described as, functional. It's as if you're supposed to add a custom handle of your choice. My funayuki now has an octagonal handle made from red narra padauk, with a water buffalo, black horn ferrule. For the gyuto, I fitted it with an octagonal African Blackwood, (Mpingo) handle with a Mexican Bocote wood ferrule. Both handles have been finished with *Birchwood Casey Tru-Oil gunstock finishing oil.* It's so easy to change the handles and knives look incredible for it. People who see these knives, think I must have spent really big Euros on them. My total outlay, still only came to around 135 Euros per knife. As you say, "you've got yourself a mega deal." I can't see Kyohei Shindo san selling thess high quality blades for the crazy low prices for long.
Hey Andy. Thanks for watching the video and taking the time to leave a comment. Right you are. The value of these blades is that for the price they are truly functional and great performers, again at the price. Which means you have more money for small things like customizations that make one happy. Your handles sound superb. I’d love to see a picture of both if you’d be so kind as to go find me on Instagram. I love seeing what people do with their knives.
Watching your video from southern California. I really like my funayuki knives. They are beautiful in their simplicity and fun to use. Good video btw. 😊
Caliii let’s go. Awesome sauce man. Thanks for watching. Thanks for the feedback too. Hope you continue to enjoy my videos. That’s one of the older ones so you got lots of content you can watch. Feel free to share my channel with others you think will appreciate it.
How do you like it so far? Been debating which length to get. Thinking 165mm but probably not carbon steel. I work in the mornings at a fish market as the resident sushi chef. Never used this style of knife, my main knife to break down fish is a deba or a huge gyuto I was gifted.
Hey there. Thanks for watching the video and leaving a comment. I haven't used it too too much but here's what I can tell you based on my experience. It is definitely not to replace a poultry or fish breaking down knife. It is more designed based on the shape of the classic Funayuki, but not the function. The reason being, the cutting edge is ULTRA THIN. And I mean for the price, it is seriously impressively thin and has good performance. Doesn't patina too quickly for a Shirogami 2 and just a fun little knife to use. I wouldn't abuse it as I'd be afraid it would chip but for the price, you'll seldom find a knife this sharp and functional. Plus the customer service at Tokushu is second to none.
Thank you and great question. It borrows some of the geometry from a santoku but the tip is sharper than any santoku if ever used being hybrid between round santoku tip and bunka. As for thinness same thing. Never used a santoku as thin behind the edge as this one. Given the similar profile, you can still rock chop with it.
Daaaamn you asking the hard questions haha. I have to go with my gut and for now say santoku because that’s a shape I have been familiar with for years and have lots of experience with. Hard to recommend the ‘new car’ in just got so to speak because I haven’t had the chance to properly get acquainted with the shape, pros and cons. That being said I’ll add that it would be near impossible to find a blade of this quality as a santoku at the pride point of this Funayuki. So if money was a factor and one wanted a sharper tip I’d said Funayuki. See what I did there 😊 answer isn’t as simple as yes or no so hopefully my context provided a suitable answer.
@@KitchenKnifeGuy haha good answer. I'll ask again in 2 months 😂 I do have my Yoshimi Kato Santoku. So a funayuki might be something "new" to get in the future 👍
Your first 3:51 of the video is wasted time. There is perhaps 30 seconds of useful information in those first minutes. Tighten your production techniques. You need to get the the meat of the video in a more timely fashion. You would lose fewer first time watchers with a shortened beginning.
You’re not wrong and I absolutely have tightened it. You’re watching a video from almost two years ago. Watch a more recent one and you can let me know if I’ve gotten any better.
Greeting from The Netherlands, I have this knife. It does have a lacquered shipping finish. I recommend wiping the blade down with a soft cloth with some acetone nail polish remover. It'll get rid of the nasty muck. The edge out of the box is nothing special. This is typical of high quality Japanese knives. The smith makes the knife. It's up to the end user to put an edge and maintain the blade. This funayuki, takes an atom splitting edge after it's been put on a 2k, 3k and 8k set of whetstones. Although it's considered a general purpose knife, it's delicate and should only be used for refined general purpose work. This means no hacking through hard vegetables, bones of any sort, frozen foods and cheeses. Try doing any of these, will only result in a lot of tears.
I reiterate, this knife ia whisper thin and will take a crazy sharp edge. It oozes refinement. It's not a knife for a novice to Japanese knives, or the casual cook. It takes a lot of skill to master. A person who's experienced with thin blades made from Aogami #2 steel, will adore this knife. It's an absolute joy to use. I highly recommend it, if you're ready for the beast!
Thanks Andy for that beautiful feedback. Greetings from Alberta Canada. I’ll try to put that progression of edge on it. I agree this knife isn’t for beginners. It is scary thin but a nice tapered spine which gives it some resilience. Glad you like yours.
@@KitchenKnifeGuy I forgot to mention something very important. *_Happy New Year - Gelukkig Nieuwjaar!_* 😀
It would appear I forgot to say that very same thing 😌 happy new year, bonne année
I went ahead and upgraded my funayuki with 12.8cm octagonal handle. It's made from red narra padauk wood with a traditional water buffalo, black horn ferrule. It really needed it because the standard generic handle is awful. I've the balance of the knife to the way I like it - blade heavy. It now looks and feels, drop dead gorgeous and it still performs like a laser.
I was so impressed with Kyohei Shindo san's funayuki, I went ahead a bought his 21cm gyuto. It's still handmade with warikomi forged Aogami #2 steel, hardened to around 62 HRC. It still came with the bloody awful handle too! 🤣 I immediately upgraded the handle with a 13cm octagonal handle, made from African blackwood, (Mpingo) with a Mexican Bocote wood ferrule. I've sealed it with several layers of Birchwood Casey Tru-Oil gunstock finishing oil. This knife is now an absolute beauty. The balance is perfect and it cuts like a laser. The edge is also surprisingly tough for such a thin blade. If you get the chance, Kyohei Shindo san's 21cm gyuto should be on your must test list. It's a shockingly good knife.
Hey Andy. Thanks for the update. African Blackwood. Nice man. One of my favourites. Would love to see some pics.
I’ll see if I can get my hands on a gyuto of his.
Thank you for those kind words, man! Your knowledge of Japanese knives and their steels has helped me tremendously in my pursuit of cooking. I had no Idea of the wadkomi forging technique, so it appears i still have plenty of reasons to come back ;)
Thanks man I appreciate it.
The live studio sounds like a really cool idea. It is always neat to get a look behind the scenes at how people produce their work. If you want a few pointers maybe reach out to Glen and Friends, that dude has an awesome setup plus a ton of knowledge.
Awesome I'll have to look up Glen and Friends. I was thinking of essentially showing how I take my pictures and some video, showing my tools, what's important, what isn't, take audience questions, etc.
workshop idea is cool. Im from the US.
Awesome glad you’re digging it. Sounds like unanimous support. Just need to figure out a format and dive in sometime in the new year. Probably do a Saturday at some time where folk in Europe for them it’s Sunday so I can do it live.
Love the new light Franco the video looks really sharp love it
Yessssss first comment mentioning the new light. I’m obsessed with it so glad you like it too. Wasn’t sure if it was too much. I think it works but of course I’m biased. Glad you love it 🥰
After two years of using this knife, my wife took it away from me while switching to full carbon knives, so... today I bought for me a 210mm Shindo Gyuto. Greetings from Poland :)
Greetings. Thanks for your message. And congratulations on the new acquisition. I hear his gyutos are fabulous. Really nice profile and great performance. Let me know what your thoughts are as you use it more.
This shape seems cool for sure. Maybe getting this or the bunka soon! Like the idea of the photo workshop and use iPhone mainly. Love the vid and thx. Live in Vegas, just moved here from San Jose area (for last 25 years) so pst zone.
Oh crazy huuuge change after 25yrs. I’ve been in Edmonton for 5 years but was in Mtl for 30 before moving. Awesome. Thanks and dually noted about time zone. Will try and make it on a Saturday. The knife is stupid sharp for the price.
I love thin grinds but I don’t know that a traditional funayuki would/should have a thin grind. I still like that knife as a short gyuto or a tall petty.
Agreed with you Benton. I struggled to see how this was a Funayuki. So my only assumption is of course it isn’t traditional but blade profile inspired by such.
This knife probably puts the 'FUN' in Funayuki when using it! Great video, again. And that workshop is going to be in all time zones I'm afraid, I'm in Amsterdam.
Thanks buddy, I like it, FUN with yuki! Agreed about the time zones. As it stands, I'm going to aim for probably late afternoon a Saturday in MST so it's evening MST and morning somewhere around your neck of the woods and afternoon around Japan haha. We'll see what happens!
Great video Franki, shedding some light on different blacksmiths. Very refreshing! Workshop idea is killer. I’m in. I don’t have any fancy equipment but would love to learn to take better pics with just my phone. Ontario, EST
Thanks Denis! That’s the plan to show people how to make it accessible with a cellphone too. Of course I’ll take about my set up. By my set up also involves a cellphone for the IG stories for example. I’m all about trying to help the under represented smiths shops and more 😀
Love the knife!!
It looks like a Yo-Deba to me, with more of a santoku feel
And would love to have a live workshop, And also I am from India (GMT +5.5)
Yes it is a very particular knife shape. Awesome good to know. Maybe I do a weekend so people across the world can join but it may be Sunday for you when it’s Saturday for me. I’ll keep this all in perspective.
@@KitchenKnifeGuy looking forward to it!!
You don't want to use it like a yo-deba though. It's wafer thin in comparison to a yo-deba. It will easily take an atom splitting edge. It's a multipurpose knife with an emphasis on delicate refinement. Definitely do not use it to cut anything hard. It takes a lot of skill to use a funayuki without damaging the blade edge. I love mine; however, it's not a knife to use for everyday tasks.
Agreed. A highly specialized knife that is wafer thin.
Great knife franki🙌 and nice unboxing
Greets your boy shir 😊
Thank you very much Rüdiger :) Glad you like it! Super cool and unique shape I can't wait to experiment with.
@@KitchenKnifeGuy who knows, perhaps one Day you will unbox one of my knives 😉
@@rudigertaghinejad6607 That would be cool and open to the idea. Can I have a look at your work anywhere?
@@KitchenKnifeGuy franki 🤣 its me shirknives 🤣
Nooooo why I’m embarrassed now 😂 I even looked up the name to see if I followed you on IG and didn’t find anything. I get so confused brand versus person behind the brand. Well @“&$ I’m sorry. You know I love your work and you as a person. Just can’t always make the link.
Cool knife! I don’t own a funayuki, so it was cool to see. I’d be curious to see where you find yourself using it vs a bunka/santoku or a petty.
And I like your idea for a live chat, with my particular interest being using a cellphone camera. As you know, I’m in Atlantic time zone.
Awesome, glad you like the workshop idea. I’ll be honest, so many knives, so much overlap, don’t know that what I get at this point really stands out as having a specific task at hand. More a question of preference and flavour of the day at this point. If spine was thicker like they initially were made, maybe. But being this thin it’s now similar to santoku use.
I hear you. Having a variety of profiles is nice!
Encore un autre bon vidéo, continue ton bon travail, tes vidéo sont très instructif et divertissant. Merci !!!!!
Merci une fois de plus pour ton encouragement. On approche le gros 1K. Qui aurais penser, des videos de couteau populaire haha Merci a toi, je t'apprecie!
Good video! Thank you for sharing!
Thank you so much for your feedback. Welcome to the channel. Plenty of other videos I hope you’ll enjoy. That one you watched is from this summer.
Another nice knife bro. I have been considering a funayuki myself, might have to look at that exact one. Also nice hearing about a smith I was previously unaware of.
Thanks John. That was the plan, shed the light on a smith many haven't heard of. It's nice to chase the respected brands, but we can't forget the path those brands took, and it'll be no different then the one Shindo-san is on. So the sooner we can shed light on smiths like him, the more people have choice when it comes to their next knife. If you have any questions, don't shy away. Always easiest to hit me up with detailed questions on IG or Facebook since we can more easily keep the conversation going there.
@@KitchenKnifeGuy speaking of lesser known smiths, are you familiar with Ogata knives? I am strongly considering a 150mm santoku in SG2 from him.
@@KitchenKnifeGuy and I would totally connect with you on FB or IG if I was a social media user. This is about the extent of it for me though, I decided long ago to avoid that particular addiction for my own mental well-being. Not saying that's right for everyone, but it works for me. IG seems interesting, but I want to many things already, need to reduce that list, not increase it.
@@johnniemiec3286 For sure I get it! I don't disagree either, I take December off from positing on IG so I can take a mental break. Second or third year in a row I do this already and I love it! I don't know the smith or brand you speak of, so will look it up :)
funayuki is the most underated all rounder knfe.
Which do you own ?
Hi Mate I’m from Australia and love your videos great job. I enjoy knifes and cooking I’ve started collecting kinfes and have a few however I’d love to see how you sand/polish a spine of a knife as I would like to do that to some of my knifes but don’t know how too. Anyway just an idea for a video keep up the great work and I look forward to your next video.
Hi Brendan, nice to meet you. Always love talking to new people, appreciate the suggestions as well. I do in fact have a video where I show polishing the choil and spine for the first time. Will include the link here for ease of finding for you :) Super long video and maybe not as in depth as you'd like so I'll see if I can do a video about that topic alone one time. ruclips.net/video/dvsn0sBTHbM/видео.html
@@KitchenKnifeGuy thanks for the replay Franco. Ha ha I have watched the video before you linked for me I must forgot about it I’ll watch it again. Thanks again mate.
Also I think you’ll kill it making cooking videos and it would be great to see you use your knifes😁
@@brendanbell7626 Thanks man! Thing is, with cooking videos there's so much competition on RUclips it isn't worth me trying to compete. I tried one video for fun here, the Konro grill one and it did very poorly so rather stick to my niche since there's fewer people talking kitchen knives then food channels. That being said, on my IG @francoalophoto, that's where I post my food stories and post pictures of food here and there, so follow me there if you haven't already.
@@KitchenKnifeGuy makes sense already following you on Instagram buddy cheers
Got the bunka from Kyohei. I've been impressed. I find it ridiculously thin behind the edge (even tho that spine is chonky). Buy it for cheap, slap yourself a new handle on that badboy and you've got yourself a mega deal!
Riiiigjt, exactly. At that price I have zero room for complaints. Even the spine jsut a quick sandpaper run and done. I hear his bunka is ultra thin too.
I totally agree with you. I've the Kyohei funayuki and his 21cm gyuto. They both came with handles that can be described as, functional. It's as if you're supposed to add a custom handle of your choice. My funayuki now has an octagonal handle made from red narra padauk, with a water buffalo, black horn ferrule. For the gyuto, I fitted it with an octagonal African Blackwood, (Mpingo) handle with a Mexican Bocote wood ferrule. Both handles have been finished with *Birchwood Casey Tru-Oil gunstock finishing oil.* It's so easy to change the handles and knives look incredible for it. People who see these knives, think I must have spent really big Euros on them. My total outlay, still only came to around 135 Euros per knife. As you say, "you've got yourself a mega deal." I can't see Kyohei Shindo san selling thess high quality blades for the crazy low prices for long.
Hey Andy. Thanks for watching the video and taking the time to leave a comment. Right you are. The value of these blades is that for the price they are truly functional and great performers, again at the price. Which means you have more money for small things like customizations that make one happy.
Your handles sound superb. I’d love to see a picture of both if you’d be so kind as to go find me on Instagram. I love seeing what people do with their knives.
Watching your video from southern California.
I really like my funayuki knives. They are beautiful in their simplicity and fun to use.
Good video btw. 😊
Caliii let’s go. Awesome sauce man. Thanks for watching. Thanks for the feedback too. Hope you continue to enjoy my videos. That’s one of the older ones so you got lots of content you can watch. Feel free to share my channel with others you think will appreciate it.
How do you like it so far? Been debating which length to get. Thinking 165mm but probably not carbon steel. I work in the mornings at a fish market as the resident sushi chef. Never used this style of knife, my main knife to break down fish is a deba or a huge gyuto I was gifted.
Hey there. Thanks for watching the video and leaving a comment. I haven't used it too too much but here's what I can tell you based on my experience. It is definitely not to replace a poultry or fish breaking down knife. It is more designed based on the shape of the classic Funayuki, but not the function. The reason being, the cutting edge is ULTRA THIN. And I mean for the price, it is seriously impressively thin and has good performance. Doesn't patina too quickly for a Shirogami 2 and just a fun little knife to use. I wouldn't abuse it as I'd be afraid it would chip but for the price, you'll seldom find a knife this sharp and functional. Plus the customer service at Tokushu is second to none.
I bought Shindo Sans Funiyaki
Ah just like me. What do you think of it ?
Great video 😊 what's it like compared to a santoku?
Thank you and great question. It borrows some of the geometry from a santoku but the tip is sharper than any santoku if ever used being hybrid between round santoku tip and bunka. As for thinness same thing. Never used a santoku as thin behind the edge as this one. Given the similar profile, you can still rock chop with it.
@@KitchenKnifeGuy if you were to buy a new knife tomorrow and had to choose between a santoku or funayuki. Which style would you go for? 😂😂
Daaaamn you asking the hard questions haha. I have to go with my gut and for now say santoku because that’s a shape I have been familiar with for years and have lots of experience with. Hard to recommend the ‘new car’ in just got so to speak because I haven’t had the chance to properly get acquainted with the shape, pros and cons. That being said I’ll add that it would be near impossible to find a blade of this quality as a santoku at the pride point of this Funayuki. So if money was a factor and one wanted a sharper tip I’d said Funayuki. See what I did there 😊 answer isn’t as simple as yes or no so hopefully my context provided a suitable answer.
@@KitchenKnifeGuy haha good answer. I'll ask again in 2 months 😂 I do have my Yoshimi Kato Santoku. So a funayuki might be something "new" to get in the future 👍
Even three weeks from now would work. But for now it’s very fresh haha
Nice
Thanks
Your first 3:51 of the video is wasted time. There is perhaps 30 seconds of useful information in those first minutes. Tighten your production techniques. You need to get the the meat of the video in a more timely fashion. You would lose fewer first time watchers with a shortened beginning.
You’re not wrong and I absolutely have tightened it. You’re watching a video from almost two years ago. Watch a more recent one and you can let me know if I’ve gotten any better.