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The funayuki-bocho performs much the same role as the santoku or bannou, an all-rounder for the home kitchen.

If we're asked to differentiate we'd probably have to point out the funayuki's maritime vibe: funayuki translates as 'out on the boat knife', so picture a hungry crew tucking into fish and vegetable hot pots at sea.

Perhaps because of this, in Japan the funayuki is seen as a knife for men - whether that's just good marketing or whether it's actually rooted in a history of use by men of the sea, who knows.

What is clear is that the blade of a funayuki tends to be more stout than many santoku-style knives, closer in spirit to a sabaki-bocho with an eye to filleting.