Style : Mukimono
Length : 180mm (7.1")
Weight : 4.16 oz
Special Feature : Kyomen
Blade Steel Type : High Carbon Rust-Resistant Steel
Handle material : (Hō) Japanese Magnolia
Bolster material : Water Buffalo Horn
HRC : 61
Bevel Angle Ratio : Single bevel
Cover : This knife comes with a wooden saya (cover)
*Please be advised that each product varies in appearance because the Steel Types used for the bolster are all natural. The knife you receive will be unique and slightly different from the image.
This mukimono is forged from two kinds of special rust-resistant high carbon steel. Nenohi blades offer the durability and sharpness of a traditional Japanese carbon steel knife, but since they are rust resistant, they are easier to maintain.The Kaede series has a kyomen mirror finish and comes with an octagonal shaped, Japanese magnolia handle. Besides its aesthetic appeal, the mirror finish on these knives makes them more resistant to rust and dirt.
In fusing the blade to the handle, the gap is filled using the same Steel Type as the handle. Furthermore, a waterproof wax Steel Type is added to prevent any chance of moisture entering through even a minuscule of spaces. E-Ume deters problems arising from the metals rusting inside the handle core due to moisture.
Mukimono are thin-bladed single-bevel knives used for decorative vegetable cuts which are also called mukimono. These knives are generally thinner and shorter than Usuba, which share some common use cases. The thinner and shorter blade makes the mukimono well-suited to more delicate work requiring a nimble hand. These knives are commonly mistaken for their longer, thicker cousins the kiritsuke and when slightly longer may also be called kengata usuba. The blade of a mukimono is much straighter than a kiritsuke, which will curve slightly closer to the tip to facilitate a more natural slicing motion while the straight blade of a mukimono is meant to cut vegetables with one smooth motion to the cutting board or to better assist with katsuramuki.
Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.
High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Sabitohru Rust Remover to clean oxidized blades.
© 2021 MTC Kitchen Home NY.