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The knife you see here is a traditional mukimono knife with a traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat as well as removing silverskin and general purpose slicing. It's kind of like a usuba with a point.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: Chestnut Shaped Magnolia
Weight: 5.9 oz (168 g)
Blade Length: 154 mm
Total Length: 286 mm
Spine Thickness at Base: 5.9 mm
Blade Height at Heel: 39.2 mm
Ferrule: Buffalo Horn
