Otsuki Hamono Funayuki-bocho 165mm Aogami #2

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

If we're asked to differentiate between them 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 preparing fish and vegetable hot pots at sea. Perhaps because of this the funayuki is seen in Japan as a masculine knife, one for the lads, an otoko-no-hocho. Whether that's just marketing or whether it's actually rooted in its history of use by men of the sea, who knows.

What is clear is that the blade of a funayuki tends to be a little more stout than many santoku-style knives; the thinner blade of a santoku can favour nakiri-like vegetable processing. The funayuki is closer in spirit to a sabaki so is more resilient when it comes to fish bones, with a thin pointed tip for filleting as a bonus.