Kyūsakichi 160mm Funayuki
Blade Length: 160mm
Overall Length: 305mm
Weight: 127g
Construction: San-mai (soft iron cladding over high-carbon core)
Core Steel: blue #2 (Aogami#2) – reactive carbon steel
Handle: Magnolia wood with resin ferrule
Finish: Kurouchi (blacksmith’s finish)
Origin: Sakai, Japan
Edge: Double bevel
Description
From the historic knife-making city of Sakai comes this Kyūsakichi 160mm Bunka — a nimble, versatile blade built for precision and control. The bunka profile features a kiritsuke-style tip for delicate detail work, while the wide belly excels in vegetable prep and push-cutting.
Forged with a White #2 carbon steel core and soft iron cladding, this knife takes a screaming-sharp edge with minimal effort and rewards frequent touch-ups with unmatched keenness. The kurouchi finish not only gives it a rustic blacksmith aesthetic but also offers some protection against rust.
Light in the hand at just 127g, paired with a traditional magnolia handle, it feels fast, responsive, and perfectly balanced for long prep sessions.
Hand-wash and dry immediately after use
Store in a dry place; avoid prolonged contact with moisture or acidic foods
Regular honing and occasional sharpening will keep it performing at its peak
The Kyūsakichi line is a fantastic entry point into high-quality Sakai craftsmanship — approachable price, professional performance. Perfect for chefs looking for a light, laser-sharp daily driver, or for home cooks stepping into the world of Japanese carbon steel.
