Funayuki knife | Japanese knives

The Funayuki knife (舟行包丁, Funayuki Bōchō) is a traditional Japanese kitchen knife originally used by fishermen aboard boats. The name “Funayuki” literally means “going on a boat”, which reflects its origins as a compact, all-purpose tool suitable for preparing freshly caught fish and other ingredients at sea.

Typically lighter and thinner than a Deba, the funayuki features a slightly curved edge and a pointed tip. It is often double-beveled, although single-bevel variants also exist. Blade lengths usually range from 150mm to 180mm, making the funayuki knives well-suited for precision work in tight spaces.

Each knife is often forged using traditional methods, including laminated steel (awase) that combines a soft iron core with high-carbon or blue steel. This construction balances durability with sharpness, ideal for slicing, filleting, and light butchery.

The funayuki knife use extends beyond fish. Though it originated as a fish knife, today it is appreciated for its versatility—from cutting vegetables to portioning poultry. Its lightweight and balanced design make it a favorite among chefs who want a nimble, multipurpose blade.

Many funayuki knives also feature traditional Japanese wooden handles, contributing to their agile handling and authentic aesthetic. While less common than Gyuto or Santoku, the funayuki knife remains a hidden gem in Japanese cutlery—compact, capable, and rooted in seafaring tradition.