ACRE Adam Andrews Funayuki 7.25" (A-AAF)

The Funayuki is a traditional Japanese knife that is used by fisherman aboard their boats; Funayuki literally translates into English as "going on boat". These knives are often used by fishermen to clean, fillet, and quality test small or medium-sized fish. However, in the past, fishermen also used their Funayuki to prepare food for themselves at sea and in port, so the knife also had to be capable of cutting meat, vegetables, and fruit - just like the similarly versatile Gyuto.

Blade Length: 7.25"

Cladding: Mild Hand Forged San Mai

Cutting Edge: 52100

Handle: Ironwood

Handle Construction: Wa Handle, Micarta/G10

Care:

Carbon steel knives require immediate cleaning and thorough drying after each use to prevent rust. Hand-wash with warm soapy water, never use a dishwasher, and regularly apply food-safe mineral oil or camellia oil to the blade to protect it. A natural patina will develop over time, which helps protect the blade from corrosion. Store securely in a knife block, magnetic strip, or sheath.

Acidic Foods: Rinse immediately after cutting citrus, tomatoes, or onions to prevent discoloration.

Maintenance: Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.

Do not use for cutting bones, frozen food, or extremely hard items to avoid chipping.