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Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 FG-16 Funayuki 195mm (7.6 inch, Single Bevel Edge)

Availability: Normally ships the same day

Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:

  1. The level of craftsmanship offered by our special team of artisans:
  • Because our team of craftsmen pay extra attention during the production of the knife, especially during ‘fit and finishing’, the knives have an excellent level of overall quality and are aesthetically beautiful.
  • No compromises are made during the finishing and fitting of the blade and handle. Particular attention is paid to the spine, the finger choil / heel, and the gap between the blade tang and the handle (The “Machi”). This extra work is not just important for the overall appearance of the knife; it also allows a more comfortable grip and provides a more secure handle. As a result, these knives are perfect for customers who care about both the aesthetic appearance and the functionality of their knives.
  1. We have a direct relationship with our team of top-ranking craftsmen in Sakai:
  • This allows us to offer you the very highest quality knives at especially low prices.
  • This allows us to offer you a wide range of traditional Japanese Hon Kasumi(“True Mist”, or “True Haze”) style knives, in both Blue No. 2 high carbon steel and Gingami No. 3 stainless steel.

A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.

Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.

This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.


The Funayuki (舟行) is a traditional Japanese knife that is used by fisherman aboard their boats; indeed, Funayuki literally translates in to English as "going on boat". These knives are often used by fishermen to clean, fillet and quality test small or medium-sized fish. However, in the past, fishermen also used their Funayuki to prepare food for themselves (either out at sea, or back at port), so the knife also had to be capable of cutting meat, vegetables and fruit - just like the similarly versatile Santoku and Gyuto.  Not surprisingly, the Funayuki excels at filleting small fish, but it is also quite suitable for breaking down poultry.

Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Funayuki

Blade Material:  Gingami No.3

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.


Funayuki 195mm (7.6")
Cutting edge length: 182mm
Blade Thickness: 4.7mm
Blade Width: 48mm
Total Weight: 227g

Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 FG-16 Funayuki 195mm (7.6 inch, Single Bevel Edge)


Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right-handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left-handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left-handed version in Japan, it is costly to run a special small production from the beginning step and production is very very limited.)

It often requires very long delivery time (nearly 90 days). Please contact us first for the availability and delivery time at email.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time. 


This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition. 

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.

Customer Reviews
4.8 Based on 5 Reviews
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Filter Reviews:
    Akos S.
    Spain Spain
    I recommend this product


    I am loving it´s balance and geometry my favourite knife from jck yet I use it daily for work in place of a santoku and gyuto. Great value overall, I am very happy with the purchase, also came perfectly sharpened out of the box, Thanks!

    Farrukh M.
    United Kingdom United Kingdom
    I recommend this product

    Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 FG-16 Funayuki 195mm

    Beautiful knife, superb balance and control. Too early to talk about edge retention but no issues there.

    AN S.
    South Korea South Korea
    I recommend this product

    Only one, versatility knife!

    I love fishing and camping. This knife is like a universal entertainer at this time. Slice the fish you catch, trim the vegetables, and versatility itself.

    JapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 FG-16 Funayuki 195mm (7.6 inch, Single Bevel Edge) Review
    A JapaneseChefsKnife.Com Customer
    Brandon W.
    United States United States
    I recommend this product

    Ultimate sushi bar utility knife!

    I bought this to do a lot of things and it has delivered. I am sushi chef/restaurant owner with over 25 year experience. This knife is perfect to have on the bar for slicing rolls, fine tip work, cutting citrus, tataki, katsuramuki, and whatever else I throw at it. I even worked an entire shift with just using it just to see if I could and maintain quality cuts. I worked surprisingly well. This thing shines when sharpened in the 2000-4000 range (I use Aoto). It is also amazing for butchering small to medium size fish with finer bones. Think herring, saba, trout, salmon, black cod. Larger bone fish like hiramasa, rockfish, bass are doable but may cause some minor edge damage. Overall I say this knife is perfect for my needs. I can do 95% of my work with just this funayuki and my 270mm kiritsuke.

    Kurt S.
    United States United States
    I recommend this product

    Great fish knife

    Happy with the fit, finish and utility of this hefty beautiful knife.

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