Kyohei Shindo Blue #2 Ko Funayuki 135mm – Rosewood & Ebony
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Eligible US purchases include 180-day returns and a free prepaid return label.
Free US shipping over $99. Orders are normally fulfilled within 2 business days; UPS Ground transit is typically 1–5 business days. Custom work may add 1–2 business days.
Every order is fully insured. If a package is lost or damaged, contact us and we will handle the claim.
Kyohei Shindo Blue #2 Ko Funayuki 135mm
The Kyohei Shindo Blue #2 Ko Funayuki 135mm is a compact, hand-forged Japanese kitchen knife made for cooks who want serious cutting performance in a nimble size. Its 140mm measured edge, tall 44.8mm heel and fine tip make it exceptionally useful for vegetables, herbs, boneless proteins and precise everyday prep.
Shindo-san forges the Blue #2 carbon-steel core with reactive soft-iron cladding and a dramatic distal taper. The spine begins at 4.5mm at the heel, thins to 2.1mm at the midpoint and reaches approximately 0.3mm near the tip. That geometry gives the knife strength where you grip it and fast, low-resistance cutting where it matters.
Tokushu Knife completes this special configuration with a rosewood wa handle and ebony ferrule. At 96g, the knife feels quick and controlled in hand. The compact ko funayuki profile is an excellent choice for small cutting boards, detail work and cooks who prefer a short all-purpose Japanese knife.
Specifications
- Blacksmith: Kyohei Shindo
- Knife Type: Ko Funayuki
- Nominal Size: 135mm
- Measured Edge Length: 140mm
- Overall Length: 265mm
- Blade Height at Heel: 44.8mm
- Spine Thickness at Heel: 4.5mm
- Spine Thickness at Midpoint: 2.1mm
- Spine Thickness Near Tip: 0.3mm
- Core Steel: Aogami #2 / Blue #2 carbon steel
- Cladding: Reactive soft iron
- Construction: Hand-forged warikomi
- Edge: Double bevel
- Approximate Hardness: 62 HRC
- Handle: Rosewood wa handle with ebony ferrule
- Weight: 96g
- Country of Origin: Japan
- HS Code: 8214.90
What is a ko funayuki knife used for?
A ko funayuki is a small, versatile Japanese kitchen knife. This 135mm model works especially well for chopping vegetables, mincing herbs, trimming boneless meat, portioning small fish and completing detailed prep. Its broad heel also provides more knuckle clearance than a typical petty knife.
Is Kyohei Shindo Blue #2 steel stainless?
No. Blue #2 is a high-carbon steel prized for taking a very sharp edge, holding it well and sharpening easily, but both the core and soft-iron cladding are reactive. A natural patina will develop with use.
How should I care for this knife?
Hand wash the knife, wipe it clean during use and dry it immediately after washing. Do not use a dishwasher or leave the blade wet. Avoid bones, frozen food and twisting cuts. A light coat of food-safe knife oil is recommended for extended storage.
Shipping, returns and order protection
US shipping: Free on orders over $99. Orders are normally fulfilled within 2 business days, and UPS Ground transit is typically 1–5 business days after fulfillment. Custom handle installation or sharpening may add 1–2 business days.
Returns: Eligible purchases may be returned within 180 days with a free prepaid return label. Knives sharpened by Tokushu Knife or fitted with a custom handle remain eligible if they are otherwise new, unused, undamaged, and returned in their original packaging with all included components. The same refund terms apply.
Order protection: Every order is insured. If a package is lost or damaged, contact us at Tony@TokushuKnife.com and we will handle the claim.
Outside the US: Supported international orders from TokushuKnife.com typically ship via FedEx Delivered Duty Paid (DDP). Tokushu Knife pays all applicable import duties and taxes on the customer's behalf. Customers are not responsible for paying duties or taxes. Available destinations, shipping charges and delivery estimates are shown at checkout. Customers may also shop at TokushuKnife.eu for regional inventory and options.
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Steel, Construction and Care
Our catalog includes stainless, semi-stainless and carbon steels selected for edge performance and durability. Carbon steels may develop a patina, while stainless steels are designed to resist discoloration. Follow the care guidance on each product page, hand wash only and dry the knife promptly after use.
