Milk Street Funayuki All-Purpose Prep Knife - Milk Street Store
Milk Street Funayuki All-Purpose Prep Knife - Milk Street Store
The Milk Street Funayuki will ship by January 8 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. [/description-break] Specifications [/title]Net Weight: 160 gramsDimensions: -Blade Length: 6.5 inches -Blade Height: 2.2 inches -Thickness: 1.5mm Materials: 1.4116 German Stainless Steel, Polymer Handle[/accordion] Care and Use [/title] Care: We recommend handwashing knives after each use. Do not put in dishwasher..
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The Milk Street Funayuki will ship by January 8
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.
[/description-break] Specifications [/title]Net Weight: 160 gramsDimensions: -Blade Length: 6.5 inches -Blade Height: 2.2 inches -Thickness: 1.5mm Materials: 1.4116 German Stainless Steel, Polymer Handle[/accordion] Care and Use [/title] Care: 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.[/accordions-break]
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It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri.
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