Ryan Cavallo
Following in the footsteps of his great-grandfather, an ornamental blacksmith, Ryan Cavallo began making knives in his backyard at just 13 years old. His early experiments eventually led to an apprenticeship at Carter Cutlery in 2018, where he worked alongside bladesmiths, collectors, and chefs who helped him shape his understanding of what makes a great kitchen knife.
For his Signature line, Ryan takes a restrained approach to color and material, allowing the character of each knife’s materials and construction to take center stage. “My Western knives are more European, drawing from French chef knives and my family heritage, while my Japanese knives are a natural expression of my traditional training.”
Funayuki
Meaning “going on a boat” in Japanese, funayuki refers to a shortened version of the larger Japanese gyuto. Traditionally carried on fishing vessels as a travel-sized chef knife, it was used to prepare meals and process fish fresh from the water.
Environment: Indoor
Uses: Chopping, Slicing, Filleting
Best for: Fish, Root Vegetables, Leafy Greens, Meat
Overview
Process: Stock Removal
Overall Length:
305 mm / 12.01 in
Weight:
Blade
Profile: Funayuki
Material: Stainless Steel
Steel Type: AEB-L
Cladding:
Length:
170 mm / 6.69 in
Height at Heel:
50 mm / 1.97 in
Handle
Construction: Wa
Material: Koa
Bolster: Olive Green Canvas Micarta
Spacer:
Length:
130 mm / 5.12 in
Liner:
Every Special Edition is one of a kind. The knife in these photos is the knife you'll receive.
Visit our glossary to learn more about other materials we use.
Hand wash and dry
No dishwasher
Hand wash your knife with warm water and mild dish soap when cutting tasks are finished. Dry immediately after use.
Under no circumstances place your knife in a dishwasher or leave it soaking for extended periods in the sink.
Following our general care instructions will help preserve your knife’s longevity and performance. Visit our care guide for additional information.
