What is a Funayuki knife used for?

The Funayuki knife is a lightweight filet knife that was originally used on boats to filet smaller fish. The Funayuki Deba knife can used be for chicken and meat but is not recommended for cutting through large bones.

Does kurouchi finish come off?

Unfortunately, no KU finish is guaranteed to be permanent. Even in the higher end knives, the KU still has the potential after use to wear down. It is not anything I notice falling off in food, but something that is clearly less than when it was new.

What is a kurouchi finish?

Kurouchi roughly translates as blacksmith’s finish. Kurouchi knives retain the scaly residue left from the forging process. The finish reduces reactivity on carbon steel knives, reduces the cost of production, and gives the knife a very characterful, rustic aesthetic prized by many knife enthusiasts.

What is a kurouchi knife?

Kurouchi = “Black hammered.” A knife that has the upper half of the blade unpolished. Very characteristic of traditional Japanese knives.

How do you maintain kurouchi finish?

To maintain it as best you can don’t scrub with abrasives, use a damp cloth to clean. You may want to avoid acidic foods – I really like stainless for a petty for this reason, for me most petty tasks involve citrus. If and when thinning, don’t come up into the kurouchi.

How can I restore my kurouchi?

Ok, Kurouchi finish is not something that’s easily put back on a knife but you can force a patina on the knife to reduce the re-activity of the blade. To do this scrub the knife clean of any rust with bar keeper’s friend. If you don’t have that use comet or another abrasive cleanser.

What is a migaki knife?

Migaki / Polished Migaki is the polished finish on the Japanese knives. However, it is not as finely polished like a mirror finish. Besides, there will be some variance in the degree of the polishing from one bladesmith to the next.

Can you sharpen a Santoku knife?

In general, Santoku knives can be sharpened to an approximate angle of 10 – 15 degrees. Santoku knives are generally easier to sharpen as they do not have a bolster. Single-bevel Santoku’s also require less sharpening work as opposed to double. The most effective way to sharpen a Santoku is to use a whetstone.

Can a Santoku knife replace a chef’s knife?

Nope! Santoku and chef knives are meant to complement each other rather than replace each other. It’s great to have both so you can take advantage of the unique advantages each offers.