Kyohei Shindo Blue #2 Ko Funayuki 135mm

The Kyohei Shindo Blue #2 Ko Funayuki 135mm is a compact, hand-forged Japanese kitchen knife made for cooks who want serious cutting performance in a nimble size. Its 140mm measured edge, tall 44.8mm heel and fine tip make it exceptionally useful for vegetables, herbs, boneless proteins and precise everyday prep.

Shindo-san forges the Blue #2 carbon-steel core with reactive soft-iron cladding and a dramatic distal taper. The spine begins at 4.5mm at the heel, thins to 2.1mm at the midpoint and reaches approximately 0.3mm near the tip. That geometry gives the knife strength where you grip it and fast, low-resistance cutting where it matters.

Tokushu Knife completes this special configuration with a rosewood wa handle and ebony ferrule. At 96g, the knife feels quick and controlled in hand. The compact ko funayuki profile is an excellent choice for small cutting boards, detail work and cooks who prefer a short all-purpose Japanese knife.

Specifications

Blacksmith: Kyohei Shindo

Knife Type: Ko Funayuki

Nominal Size: 135mm

Measured Edge Length: 140mm

Overall Length: 265mm

Blade Height at Heel: 44.8mm

Spine Thickness at Heel: 4.5mm

Spine Thickness at Midpoint: 2.1mm

Spine Thickness Near Tip: 0.3mm

Core Steel: Aogami #2 / Blue #2 carbon steel

Cladding: Reactive soft iron

Construction: Hand-forged warikomi

Edge: Double bevel

Approximate Hardness: 62 HRC

Handle: Rosewood wa handle with ebony ferrule

Weight: 96g

Country of Origin: Japan

HS Code: 8214.90

What is a ko funayuki knife used for?

A ko funayuki is a small, versatile Japanese kitchen knife. This 135mm model works especially well for chopping vegetables, mincing herbs, trimming boneless meat, portioning small fish and completing detailed prep. Its broad heel also provides more knuckle clearance than a typical petty knife.

Is Kyohei Shindo Blue #2 steel stainless?

No. Blue #2 is a high-carbon steel prized for taking a very sharp edge, holding it well and sharpening easily, but both the core and soft-iron cladding are reactive. A natural patina will develop with use.

How should I care for this knife?

Hand wash the knife, wipe it clean during use and dry it immediately after washing. Do not use a dishwasher or leave the blade wet. Avoid bones, frozen food and twisting cuts. A light coat of food-safe knife oil is recommended for extended storage.