Kabayama Blacksmith Kurouchi Aogami All‑Purpose Funayuki Knife 165mm

Description

The Kabayama Blacksmith Kurouchi All-Purpose Funayuki Knife is a Japanese kitchen knife hand-forged using the highly-prized traditional warikomi technique by Akira Kabayama, a third-generation blacksmith in the small town of Asagiri, Kumamoto Prefecture, Japan. With its timeless kurouchi finish and versatile double-edged blade forge-welded from Aogami No. 2 with iron cladding, this knife offers both exceptional sharpness and durability. It features an engraving with the workshop name "Libra", a nod to the craftsman's training overseas in Italy.

About the Blade Shape: With its origins as a fisherman's boat knife, Funayuki Santoku knives have become popular in Japan as an alternative for vegetable, poultry and fish home cooking. Featuring a slight curve towards a pronounced tip, it blends aspects of Santoku, Gyuto and Deba blades for slicing smaller cuts of meat without bones, small fish filleting, and general vegetable kitchen related tasks.

Blade Shape	Funayuki	Handle Length	125mm
Blade Material	Aogami No.2 with iron cladding	Handle Material	Chestnut
Blade HRC	61-63	Handle Shape	Oval
Blade Finish	Kurouchi	Total Length	295mm
Blade Length	165mm	Weight	120g
Spine Thickness at Heel	3mm	Usage	Small Fish, Poultry (no bones), Vegetables
Edge	Double-edge (50/50)	Origin	Kumamoto, Japan
Handedness	Right hand, Left hand

Kabayama Blacksmith Kurouchi Aogami All‑Purpose Funayuki Knife 165mm

Name: Kabayama Blacksmith Kurouchi Aogami All‑Purpose Funayuki Knife 165mm
Brand: Kabayama Blacksmith
SKU: KBK1
Price: 251.89 USD
Availability: InStock
Rating: 3.0 (2 reviews)

by Kabayama Blacksmith

$251.89 - $251.89

$251.89

$251.89 - $251.89

$251.89

Made in Japan

All products are crafted by real Japanese craftsmen with years of experience, as featured in our +1.7 million-subscriber YouTube Channel documentaries.

Free Whetstone

It includes a FREE Amakusa Red Whetstone for sharpening, as recommended by the artisan.

Blade Shape	Funayuki	Handle Length	125mm
Blade Material	Aogami No.2 with iron cladding	Handle Material	Chestnut
Blade HRC	61-63	Handle Shape	Oval
Blade Finish	Kurouchi	Total Length	295mm
Blade Length	165mm	Weight	120g
Spine Thickness at Heel	3mm	Usage	Small Fish, Poultry (no bones), Vegetables
Edge	Double-edge (50/50)	Origin	Kumamoto, Japan
Handedness	Right hand, Left hand

Specifications

Blade Shape	Funayuki	Handle Length	125mm
Blade Material	Aogami No.2 with iron cladding	Handle Material	Chestnut
Blade HRC	61-63	Handle Shape	Oval
Blade Finish	Kurouchi	Total Length	295mm
Blade Length	165mm	Weight	120g
Spine Thickness at Heel	3mm	Usage	Small Fish, Poultry (no bones), Vegetables
Edge	Double-edge (50/50)	Origin	Kumamoto, Japan
Handedness	Right hand, Left hand

Free Whetstone Details

Amakusa Red Sharpening Stone (natural stone)
Grit: #500-#800
Size: 150 x 45 x 30mm*
Weight: 525 gr*

*This is a natural stone that comes directly from a quarry, so the size and weight of each stone may slightly vary.

Product Care Instructions

HOW TO USE?

Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad due to the cold making hard steel more brittle.
Do not use the knife in twisting motions.
Use wood or plastic cutting boards to avoid dull knives. Do not use glass, granite or bamboo surfaces.

HOW TO CLEAN?

After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.

HOW TO SHARPEN?

Use the FREE WHETSONE included with the knife for sharpening. It is recommended by the manufacturer.
Remember to sharpen both sides evenly as this is a double-bevel knife.

HOW TO STORE?

Wrap the blade in newspaper to reduce direct exposure to the air and prevent rusting if you keep knives in a drawer or travel case.
If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
If you are storing them in a drawer, keep the edge from touching anything else.

Shipping + Return Policy

Shipping Policy

All products are crafted, inspected, and shipped directly from Japan.

Please allow up to 5 business days for order processing before dispatch.

Click here for more info on our shipping policy.

Return Policy

We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

Click here for more info on our return policy.

Customs Fees & Other Taxes

Import duties, VAT, or local customs taxes may apply once your order reaches your country.

These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.

These fees are the customer's responsibility and thus must be paid upon delivery.

FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid). Customs duties and import taxes are included for US customers in the final price shown at checkout.

EU GPSR & Safety Information

Manufacturer Information:

Company Name: Kabayama Kajiya Kojo
Address: 1225 Mendahigashi Asagiri, Kuma District, Kumamoto 868-0408

EU Responsible Person:

Company Name: TerrainQ Solutions UG
Address: Franz-Ehrlich-Straße 12 12489 Berlin, Germany
Phone: +4917643242825
Email: info@cert-rep.com

Product Information:

Product Type: Japanese Kitchen Knife
Intended Use: Food preparation and kitchen use only
Country of Origin: Japan

IMPORTANT SAFETY INFORMATION

Extremely sharp blade. Handle with care. Keep out of reach of children at all times. Do not use if the blade is chipped or the handle is cracked or loose. Inspect before use. Hand wash only — do not place in dishwasher. Use only on appropriate cutting surfaces. When sharpening, place on a stable surface atop a damp mat or cloth to prevent slippage and resulting injury during sharpening. Wash hands after sharpening.

About this artisan

Kabayama Blacksmith

For 100+ years, the craft of blade making was passed down through the Kabayama family. Today, Kabayama Blacksmith continues this tradition as a 3rd generation workshop in the Kuma region of southern Kumamoto, a mountainous area with a long history of forestry tools, where the Kuma kama sickle has been crafted for generations.

The workshop was founded in 1904 by Akira's grandfather, Takeyoshi Kabayama, in Asagiri.

The current maker, Akira Kabayama, first studied architecture in Tokyo and worked at a design firm, where he was on the commissioning side of ironwork. After returning home to take over from his father Goaki, he saw an opportunity to expand the workshop's craft. In 2000, he established Libra Workshop, a Western ironwork division within Kabayama Blacksmith. Two years later, he traveled to Italy, to study wrought iron under master blacksmith Luciano Seranti, bringing that tradition back to Kumamoto.

Today, Akira works across two worlds: forging traditional knives, sickles, axes, and garden tools the old way (heating, hammering, folding steel into iron, again and again) while also creating architectural ironwork such as gates, fences, and railings, designed from sketch to finished piece.

Designated as Kumamoto Prefectural Traditional Craft No. 193, his work has been exhibited and sold across Japan.

Learn more

KABAYAMA BLACKSMITH: HOW A 3rd GENERATION BLACKSMITH CONTINUES IN KUMAMOTO WITH AN OLD TRADITION FROM THE MEIJI ERA

Kabayama Blacksmith heating blades in coal

Why buy from us?

Japanese Food Craftsman focus on introducing and supporting Japanese artisans, helping them continue their craft and preserve traditional culture for future generations.

When you purchase through us, your support goes to the maker behind the knife, not to mass production or anonymous distribution.

Through our global +1.5 million YouTube community, we share the stories, techniques, and philosophy of these craftsmen with viewers around the world.

The knives we offer are selected through direct relationships and transparent storytelling, not catalogs. Choosing this knife means supporting real people, real skills, and craftsmanship meant to last.

Frequently Asked Questions

Are Kabayama Blacksmith knives dishwasher safe?

No, Kabayama Blacksmith knives should not be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.

How should I care for my knife?

After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.

Will my Kabayama Blacksmith knife rust?

Kabayama Blacksmith knives are made of Aogami No.2 (Blue Steel #2), a type of carbon steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.

How much will shipping cost?

All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.

Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country).

FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid).Customs duties and import taxes are included for US customers in the final price shown at checkout.

How do I sharpen my Kabayama Blacksmith knife?

Caring for your Kabayama Blacksmith knife will make it last for decades. We recommend sharpening the blade following the instructions in the video below using your whetstone included FREE with your purchase.

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