Style : Mukimono
Length : 180mm (7.1")
Weight : 4.8 oz
Blade Steel Type : AUS-10 Inox
Handle material : (Hō) Japanese Magnolia
Bolster material : Water Buffalo Horn
HRC : 58-59
Bevel Angle Ratio : Single bevel
Cover : Not included
This rust-resistant AUS-10 Inox Gyuto is thinner and harder than the Inox line from Takayuki with Japanese (wa) style handle. It's perfect for cooks who want an extremely sharp knife but don't want to maintain a carbon steel blade. Make the plunge into Japanese knives and experience a sharper edge, excellent edge retention and great cutting performance.
This knife is made in the honyaki style, meaning that it is made with one piece of metal. The advantage of this is that you can change the bevel angle by sharpening it to your liking.
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.
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