The mukimono is a traditional Japanese knife that sits between a usuba and a bunka in character - single-bevel like a usuba, but with a pointed tip that adds versatility for detail cuts and precision work. Think of it as a usuba with a point, built for the kind of high-level vegetable work and decorative cutting that defines Japanese professional kitchen technique. Togashi Kenji forges this mukimono in White #2 (Shirogami #2) carbon steel with iron cladding in Sakai, Japan, and Nishimura Norikatsu finishes it with a kasumi natural stone polish that produces the characteristic hazy contrast between the hard hagane at the edge and the softer iron jigane above.
At 176mm blade length and 41mm height with a 4mm spine this mukimono has good presence on the board - enough height for push-cutting work, enough tip precision for the decorative and detail cuts the format is known for. White #2 at the edge takes a very fine single-bevel edge that slices through vegetables with a precision that double-bevel knives cannot replicate. The traditional concave urasuki on the back keeps the cutting geometry correct and makes the blade easy to control through long, thin cuts. Magnolia handle with buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive and will patina with use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel sharpening requires technique - sharpen the bevel side only on water stones and maintain the flat back with careful light polishing strokes.
Each knife is made by hand so measurements may vary.
At 176mm blade length and 41mm height with a 4mm spine this mukimono has good presence on the board - enough height for push-cutting work, enough tip precision for the decorative and detail cuts the format is known for. White #2 at the edge takes a very fine single-bevel edge that slices through vegetables with a precision that double-bevel knives cannot replicate. The traditional concave urasuki on the back keeps the cutting geometry correct and makes the blade easy to control through long, thin cuts. Magnolia handle with buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive and will patina with use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel sharpening requires technique - sharpen the bevel side only on water stones and maintain the flat back with careful light polishing strokes.
Each knife is made by hand so measurements may vary.
- Brand: Sakai Takayuki
- Line: Tokujyo
- Location: Sakai, Japan
- Blacksmith: Togashi Kenji
- Sharpener: Nishimura Norikatsu
- Construction: Hammer Forged, Ni Mai
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Iron
- Finish: Kasumi, Natural Stone Finish
- Edge Grind: Traditional Single Bevel
- Handle: Magnolia
- Ferrule: Buffalo Horn
- Weight: 5.9 oz (168g)
- Blade Length: 176mm
- Total Length: 315mm
- Spine Thickness at Base: 4mm
- Blade Height: 41mm
