Kyohei Shindo Warikomi Blue #2 Kurouchi Funayuki 165 mm

this is the first high carbon steel knife i bought. I am worry about rust and how to taking care of the knife. it turns out it was not that bad. clean with mild soap and sponge then wipe dry with cloth and follow up with paper towel. the edge hold very long and I cook a lot at home and prepare meals from scratch. I use the knife extensively on cutting meat pork and beef along with veggies. I use it occasionally to split the shrimp and devein. the tip of the knife is fantastic. it is tipped, sharp and thin but not flex thus can be use to delicate task. with the blade that is not too long like normal 210 chef knife, it is very versatile for multi purpose knife and easy to manipulate with wrist.
the knife perform extremely well with edge retention and how clean and effortlessly cut thru meat in compare to my 4x expensive SG2 knife.
this knife is my first blue steel knife but great knife for entry level like me. now I know not to afraid of rust but afraid the edge sharpness that the blue steel can hold.

I bought the knife a while back and use it daily. I just give it a 1/2 hour of sharpening with 6000 grit on water stone and i m back in business with splitting atom. (not really but cut thru paper towel without problem).

I went back right before Christmas to see any deal on this knife and it was out of stock. I would buy another one in a heart beat. with the price point that can flight under wife radar that is a BIG plus for me

I am looking for more carbon knife in near future but ran out of excuse to justify with my spouse.

I bought this knife first ~3 months ago. It's the sharpest knife I ever had. Works great. after first 2 months I got a crack on the blade. I wrote to the shop with the question - how it can be fixed, and they decided to send me a new knife! I got it few days ago, and use it all day.
Remember that it's carbon steel and wipe the blade right away. Alternatively use barkeeper's friend if rust appears.

Knife arrived with the tip piercing the plastic sheath and through the inner box w/a significant bend in effect. The steel at the tip is so thin it can be freely be bent to either side, so the "repair" was quite simple.

Fit and finish is pretty rough overall. Not a smooth grind on spine or choil. Handle glue was sloppy (but comes off easily).

The knife is too dull out of the box to cut a tomato, despite asking them to sharpen it. Not sure if this is related to the polish though, as it cuts paper well. Either way it needs immediate attention.

The evidence box was an interesting choice of packaging... Although I found it comical, some may say distasteful lol.

I knew I was buying a budget knife though, so all in all I'm satisfied. I'm not entirely sure I'd use this vendor for a higher end knife, because it certainly could've been sharper and packaged better.

Great all around small prep knife ! The quality of this knife for the $$$ is crazy good . Zack is very knowledgeable and his handle install perfect ! The Funayuki blade style with its thin tip makes fine vege prep work easy. Perfect for shallots , garlic , onions etc , more versatile than a petty IMO. Very impressed with Shindo’s work and will add his Nakiri to my collection when it is back in stock .

I was interested the knives of this artist, but was unfamiliar with "funayuki" until I saw this knife. Absolutely my favourite knife. I love the weight, height, balance, and sharpness.

Knife is attractive and has a nice handle and good balance but arrived pretty dull (wouldn’t cut a tomato). Will work it on my stone. My Nikiri came very sharp.