Milk Street Funayuki All-Purpose Prep Knife Equipment Milk Street
Milk Street Funayuki All-Purpose Prep Knife Equipment Milk Street
Milk Street Funayuki All-Purpose Prep Knife Equipment Milk Street
Milk Street Funayuki All-Purpose Prep Knife Equipment Milk Street
Milk Street Funayuki All-Purpose Prep Knife Equipment Milk Street
Milk Street Funayuki All-Purpose Prep Knife Equipment Milk Street
Milk Street Funayuki All-Purpose Prep Knife Equipment Milk Street
Milk Street Funayuki All-Purpose Prep Knife Equipment Milk Street
Milk Street

Milk Street Funayuki All-Purpose Prep Knife

$99.95

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Once an essential tool of Japanese fisherman, the funayuki (literally “boat-going knife”), is designed as the original do-it-all knife for fish, meats and vegetables. The 6½-inch long, leaf-shaped blade is tall enough to safely chop through large amounts of ingredients at one time like a cleaver, yet it tapers quickly to a fine tip for precision tasks. The strongly arced blade and forward stance excels at cutting meats, though it minces and rock chops vegetables equally well. The curve extends the blade length for cleaner slicing in a compact package.

Net Weight: 160 grams
Dimensions:
-Blade Length: 6.5 inches
-Blade Height: 2.2 inches
-Thickness: 1.5mm
Materials: 1.4116 German Stainless Steel, Polymer Handle

We recommend handwashing knives after each use. Do not put in dishwasher. To maintain the blade's edge, sharpen the Funayuki at a 17 degree angle.

Milk Street Funayuki All-Purpose Prep Knife

$99.95
$75.96Store Member
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A Medium All-Purpose Knife for Slicing, Chopping and Detail Work

  1. Right Sized for Control

    The 6½-inch blade never feels unwieldy while slicing.

  2. Broad Blade for Safety

    The 2.2-inch tall blade keeps your fingers safe.

  3. Pointed Tip

    A sharp point helps detail work like boning or trimming meats.

  4. Boldly Curved

    The arched belly of the blade slices meat and fish smoothly and minces well.

  5. Comfort and Security

    A long, ergonomic handle comfortably accommodates all hand sizes for control and power.

  6. Ultrathin (and Featherweight)

    Only 1.5mm thick at the spine for effortless slicing weighing a scant 160 grams.

A Tried-and-True Knife Favored by Japanese Fishermen

The Pronounced Curve in the Blade Makes This Knife the Ultimate Mincing Machine

A continuous arc from tip to butt facilitates smooth rock chopping and mincing and slices like a much longer knife.

Boning a Chicken or Trimming a Pork Tenderloin Has Never Been Easier

The funayuki’s compact length and sharp point provides accuracy and control for any task.

A Featherweight Knife That Effortlessly Slices Through Ingredients—While Still Being Sturdy

At only 1.5mm thick at the spine, this blade passes through foods with minimal effort.

Ergonomic Handle Adapts to a Wide Range of Hand Sizes

Broad across the top and tapering toward the bottom, the handle comfortably and securely fills a clenched hand.

No-Slip Pinch Grip Provides an Ideal Control Point for a Pinch Grip While Slicing

A grippy file pattern adds traction when pinch gripping the blade at the spine (the most secure way to hold a kitchen knife).

Premium Blade Steel Will Hold a Keen Edge and Will Never Rust

The blade is fashioned from high-quality 1.4116 German stainless steel, which stays sharp with minimal honing and won’t discolor with use.

See It in Action

Break Down Meat

The mid-sized blade cleanly slices proteins.

Mince Leafy Herbs

The arced blade makes it ideal for rock chopping and finely chopping herbs.

Trim Fat

The fine tip gets beneath the silverskin of a pork tenderloin.

Use It Like a Bench Scraper

The cleaver-like blade provides plenty surface area for transferring food from the cutting board.

Finely Chop

The fine tip and broad blade makes precision cuts on small items like shallots easy.

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