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Tue Feb 26, 2013 7:39 pm
What's the difference in a Gyuto and a Funayuki/Gyuto ?
Tue Feb 26, 2013 11:26 pm
If you're talking about the Konosukes, the F/G has a slightly slimmer tip with less belly, making it slightly more inclined toward push cuts rather than rocking cuts (with the tip on the board). The key difference for me -- which I don't feel is slight at all -- is that the Funayuki/Gyuto has a tip that is actually useful for detailed stuff, rather than just being an anchor point at the end of the knife.
It's a profile borrowed in part from classic Sabatier French chef's knives (German knives have historically had a much rounder tip with a deeper belly), and popularized recently in a Japanese interpretation by the Masamoto KS.
A Funayuki is usually described as a utility fish knife, but as far as I know Murray Carter has been especially influential in reclaiming that term for a mid-sized knife with a slim profile and narrow tip, somewhere between a chef and a petty. Some others use the term for a mid-sized knife that is more like a lightweight double-edged deba.