Nenohi Kaede Mukimono 180mm (7.1")

• Style: Mukimono
• Length: 180mm (7.1")
• Weight: 4.16 oz
• Special Feature: Kyomen
• Blade Steel Type: High Carbon Rust-Resistant Steel
• Handle Material: (Ho) Japanese Magnolia
• Bolster Material: Water Buffalo Horn
• HRC: 61
• Bevel Angle Ratio: Single bevel
• Cover: A wooden saya (knife cover) Included

High carbon steel knives can still rust if not maintained properly. Use the Tsukiji Masamoto or Rust Remover to clean oxidized blades.

• Please be advised that each product varies in appearance because the material used for the bolster are all natural. The knife you receive will be unique and slightly different from the image. 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.

This mukimono is forged from two kinds of special rust-resistant high-carbon steel. Nenohi blades offer the durability and sharpness of a traditional Japanese carbon steel knife, but since they are rust-resistant, they are easier to maintain. The Kaede series has a kyomen mirror finish and comes with an octagonal-shaped, Japanese magnolia handle. Besides its aesthetic appeal, the mirror finish on these knives makes them more resistant to rust and dirt.

E-ume
The gap between the knife and the handle is filled with the same material (Magnolia wood for magnolia) so that the gap between the handle is beautiful and does not widen even after long use. In addition, soaking waterproof wax into invisible gaps prevents any chance of moisture entering through even a minuscule of spaces, prevents the knife from rusting, and extends the life of the handle. E-Ume deters problems arising from the metals rusting inside the handle core due to moisture.

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.

• Interview with the President of Nenohi
• Nenohi Product Catalog