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Tsukiji Masamoto White Steel 1 Kasumi Mukimono 180mm (7.1")

81513

Kasumi knives like this mukimono are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.
Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.
Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs. This knife is even thinner than the usuba and is used for peeling vegetables, as well as for intricate carving and cutting of vegetables and fruit for decorative purposes.

Details

Style : Mukimono
Special Feature : Kasumi
Blade Steel Type : Shiro-ko (White Steel 1)
Handle & Bolster material : (Hō) Japanese Magnolia / Water Buffalo Horn
HRC : 62-63
Bevel Angle Ratio : Single bevel
No Saya Cover.

Dimensions

Blade Length : 180mm (7.1")
Weight : 4.96 oz

Mukimono Knife

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.

Care

Carbon steel knives will rust if not maintained properly. Use the Tsukiji Masamoto Rust Remover or Sabitohru Rust Remover to clean oxidized blades.

Additional Info.

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.