Kabayama Blacksmith Kurouchi All‑Purpose Funayuki Knife 165mm
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 |
- 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.
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 recommended by the craftsman.
- 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.
IMPORTANT SAFETY INFORMATION
Keep out of reach of children at all times. Do not use if the blade is chipped or the handle is cracked or loose. Hand wash only — do not place in dishwasher.
We offer FREE SHIPPING for all orders. We also ship worldwide from our warehouse in Japan.
After your order is confirmed, it may take up to 3-5 business days for dispatch from our warehouse.
You'll receive:
- An order confirmation email when we check payment.
- A shipping confirmation email with a tracking number once your order has shipped.
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: Beginning August 26, 2025, customers have reported anywhere from 20% to 80% import taxes due to changes in tariffs regulations.
As featured on Youtube
KABAYAMA BLACKSMITH: HOW A 3rd GENERATION BLACKSMITH CONTINUES IN KUMAMOTO WITH AN OLD TRADITION FROM THE MEIJI ERA
Meet the artisan behind Kabayama Knives
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.
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). US customers please see our Important Notice for US Customers.