The mukimono is a traditional single bevel knife that follows the bunka shape with a concave back, ground here for left-handed use - a genuinely rare configuration in this format. Sakai Takayuki builds this blade from Shirogami #2 (White #2) carbon steel, hammer forged in ni-mai construction with iron cladding by blacksmith Togashi Kenji, recipient of the 1996 Sakai Traditional Craftsman award and one of the most respected bladesmiths working in Japan today, finished with a kasumi natural stone polish that shows the contrast between the hardened edge and the softer cladding above.
The mukimono is excellent for breaking down poultry and trimming meat, as well as removing silverskin and handling general-purpose slicing - something like a usuba with a point, bringing single bevel precision to a wider range of kitchen tasks than the format is typically credited with. The compact 170mm blade length keeps the knife nimble and precise for detail work, and the D-shaped magnolia handle with buffalo horn ferrule completes a traditional, well-balanced package.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
The mukimono is excellent for breaking down poultry and trimming meat, as well as removing silverskin and handling general-purpose slicing - something like a usuba with a point, bringing single bevel precision to a wider range of kitchen tasks than the format is typically credited with. The compact 170mm blade length keeps the knife nimble and precise for detail work, and the D-shaped magnolia handle with buffalo horn ferrule completes a traditional, well-balanced package.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
- Brand: Sakai Takayuki
- Location: Sakai, Japan
- Blacksmith: Togashi Kenji
- Construction: Hammer Forged, Ni Mai
- Edge Steel: Shirogami #2
- Cladding: Iron
- Finish: Kasumi, Natural Stone Finish
- Edge Grind: Traditional Single Bevel, Left Handed
- Handle: D-Shaped Magnolia
- Ferrule: Buffalo Horn
- Weight: 4.7 oz (136 g)
- Blade Length: 170mm
- Total Length: 310mm
- Spine Thickness at Base: 3.5mm
- Blade Height: 36.5mm
