Funayuki

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      The Funayuki (舟行) is a traditional Japanese knife that is used by fishermen aboard their boats; indeed, Funayuki literally translates into English as "going on a boat". These knives are often used by fishermen to clean, fillet, and quality test small or medium-sized fish. However, in the past, fishermen also used their Funayuki to prepare food for themselves, either out at sea or back at por. . . Continue
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      Kyohei Shindo Warikomi Blue #2 Kurouchi 165mm Funayuki with Keyaki Wa Handle and Plastic Ferrule Tokushu Knife.
      Kyohei Shindo Warikomi Blue #2 Kurouchi 165mm Funayuki with Keyaki Wa Handle and Plastic Ferrule
      $89.00
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      Kyohei Shindo Warikomi Blue #2 Kurouchi 165mm Funayuki Rosewood handle - Tokushu Knife
      Kyohei Shindo Warikomi Blue #2 Kurouchi 165mm Funayuki Rosewood handle
      $149.00 $99.00
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      Murata Boho Blue #1 Kurouchi 165mm Funayuki NO HANDLE - Tokushu Knife
      Murata Boho Blue #1 Kurouchi 165mm Funayuki NO HANDLE
      $79.00
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      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Carter Knives Muteki White #1 Stainless Clad #5488 Funayuki by Taylor 7.72"
      $629.00
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      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Carter Knives White #1 Damascus High Grade Wabocho 6.18" by Murray Carter
      $1,235.00
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      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Carter Knives White #1 7.32″ High Grade Funayuki by Murray Carter
      $999.00 $849.00
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      Tokushu Knife: Buy Japanese Knives and Custom Wa Handles Online
      Carter Knives Master Smith High Grade Funayuki 7.42" the best of Murray Carter
      $1,845.00 $1,568.00

      Funayuki

      The Funayuki (舟行) is a traditional Japanese knife that is used by fishermen aboard their boats; indeed, Funayuki literally translates into English as "going on a boat". These knives are often used by fishermen to clean, fillet, and quality test small or medium-sized fish. However, in the past, fishermen also used their Funayuki to prepare food for themselves, either out at sea or back at port. Thus, the knife also had to be capable of cutting meat, vegetables, and fruit—just like the similarly versatile Santoku and Gyuto.