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Home | Japanese Kitchen Knives | Tsubaya 165mm Funayuki Carbon Steel (Shiro2?) Ho Horn

Tsubaya 165mm Funayuki Carbon Steel (Shiro2?) Ho Horn

€134,46
€134,46
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Vintage 165mm funayuki fish butchery knife made for the famous Tsubaya shop in Tokyo's Kappabashi street.

This is a light deba essentially, not a deba in that the tang has a machi grind (two notches at the neck when tang goes into handle. Having a machi the blade is measured from the machi rather than from the chin, the cutting edge is 150mm making this a knife great for smaller fish. 

Knife is in good shape, it had been sharpened a little too much on the ura side so we ground that in on a kaiten mizu toishi wheel keeping the proper concave hollow grind. 


150mm cutting edge, approx 7.5mm thick at spine, 285mm overall 216 grams

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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