Single Edged - Kenmuki (Petty Knife)

A small precision knife designed for peeling, carving, and decorative vegetable preparation.

The kenmuki is a compact single-bevel knife used in Japanese kitchens for mukimono, the art of decorative vegetable carving. The single-bevel edge and sharp angled tip give fine control when turning radishes, cutting garnishes or peeling fruit in the hand. Its job is detail work rather than chopping.

Choose from traditional high-carbon White and Blue Steel, or from stain-resistant Ginsan and Inox for easier care. For larger vegetable work, see our usuba knives.