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Japanese single-edged vegetable knife with wooden saya, dark handle, green cords, and wrap cloth
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  • Japanese single-edged vegetable knife with wooden saya, dark handle, green cords, and wrap cloth
  • Japanese single-edged vegetable knife with dark wood handle and wooden saya cover
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  • Japanese single-edged vegetable knife, close-up of silver blade edge and flat grind
  • Japanese single-edged vegetable knife, close-up of blade tip beside wooden saya
  • Japanese single-edged vegetable knife with dark wood handle and green tassel cord
  • Japanese single-edged vegetable knife with green cord tassel and pointed silver blade
  • Japanese single-edged vegetable knife with wooden saya, green cords, and cloth wrap
  • Japanese single-edged vegetable knife with wooden saya, dark handle, green cords, and wrap cloth
  • Japanese single-edged vegetable knife with dark wood handle and wooden saya cover
  • Japanese single-edged vegetable knife, silver blade with wooden saya and handle
  • Japanese single-edged vegetable knife, angled close-up of silver blade with engraved kanji
  • Japanese single-edged vegetable knife, close-up of silver blade edge and flat grind
  • Japanese single-edged vegetable knife, close-up of blade tip beside wooden saya
  • Japanese single-edged vegetable knife with dark wood handle and green tassel cord
  • Japanese single-edged vegetable knife with green cord tassel and pointed silver blade
  • Japanese single-edged vegetable knife with wooden saya, green cords, and cloth wrap
Yoshihiro Aonamiuchi Blue Steel #1 Kenmuki Japanese Single Edged Vegetable Knife

Yoshihiro Aonamiuchi Blue Steel #1 Kenmuki Japanese Single Edged Vegetable Knife

SKU:
AOKM180SHMS
$439.99
$439.99
Blade Length 7" (180mm)

High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

64 HRC
No
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Kenmuki (Utility Knife)
Primary Use
Small detail work (paring, trimming, herbs)
Blade Metal
Blue Steel #1
Grade
Aonamiuchi
Blade Hardness
64 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
No

Handle

Handle Material
Rosewood
Handle Shape
Octagonal
Bolster Material
Ebony
Tang Type
Partial Tang
Product Details

The Kenmuki knife is a traditional Japanese knife specifically designed for smaller precision tasks, perfect for intricately carving and styling vegetables and fruits to create stunning presentations and garnishes. With its elegant design, even the simplest tasks are elevated by this handcrafted knife, which combines beauty and functionality seamlessly.

Our handmade Yoshihiro Aonamiuchi Blue Steel knives showcase the extraordinary skill of our master artisans. Crafted from Aoko Blue Steel #1 with a hardness rating of 64 on the Rockwell scale, each knife is intricately forged with iron to produce striking wave-like patterns. This process requires a high degree of skill, allowing our artisans to create knives that not only perform exceptionally but also possess exquisite beauty. The term "Namiuchi," meaning wave forged, reflects the meticulous craftsmanship and the harmonious blend of aesthetics with the highest quality materials.

This Kenmuki knife is an essential tool for chefs who appreciate the artistry of Japanese knife-making, making it a perfect choice for those who value both performance and elegance in their culinary tools.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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