Description
Yoshida Hamono Aogami #2 Funayuki Knife — Fisherman-Born, Chef-Perfect
Key Advantages
True Japanese Craft — Hand-forged in Japan by the heritage bladesmiths of Yoshida Hamono, marrying centuries of skill with modern consistency.
Aogami #2 Blue Steel Core (62–64 HRC) — Ultra-fine carbon steel takes a razor edge and holds it, so your mirepoix stays uniform from first carrot to last.
Compact Funayuki Profile – 165 mm / 6.3″ — Flat edge and slightly curved tip excel at agile push-cuts and detail work when a gyuto feels too big and a petty too small.
Lightweight & Nimble — Designed for speed and control across meat, fish, and vegetables—the “do-it-all” blade rooted in fishermen’s onboard prep traditions.
3-Year Manufacturer Warranty — Premium craftsmanship protected for the long run.
Specifications
Blade length: 165 mm / 6.3″
Steel: Aogami #2 high-carbon core, stainless clad for easier upkeep
Hardness: 62–64 HRC
Bevel: Double 50/50 — ambidextrous edge
Handle: Octagonal rosewood with pakka ferrule
Weight: ~170 g — balanced for speed without sacrificing heft
Who It’s For
Chefs and home cooks craving one knife that glides from protein to produce without a blade switch
Culinary pros needing fast, precise cuts in tight spaces and on crowded lines
Anyone who values heritage Japanese steel with modern day convenience
Care & Use
Hand-wash promptly, wipe dry.
Store in a saya, magnetic strip, or wooden block to protect the edge.
Refresh on a 1,000/6,000-grit whetstone; strop to mirror polish.
Agile, sharp, reliable—experience the flow when your knife moves exactly the way you intend.
Bulat –
Finally, a knife that glides through tomatoes instead of pancaking them—my fingers survived, too.
Vitali –
I bought the Yoshida Hamono Funayuki a few weeks ago, and it’s quickly become my go-to knife for small tasks. At 6.3″, it stays incredibly sharp—perfect for slicing fish or chopping veggies. The knife feels light and balanced in my hand, and the wooden handle is comfy even during longer prep sessions. I always wash it by hand and dry it right away, and it still looks great with no rust. For under $100, it’s a simple, reliable blade that makes everyday cooking feel a bit more special.
Jessica H. –
Tomatoes, onions, even thick-skinned peppers—this little 6.5-inch Funayuki glides through everything like it’s soft butter. Three months in a busy family kitchen and I still haven’t had to hit the stones.