The Mukimono knife can be seen as a standard Usuba (Nikiri) knife with a pointed tip. This knife, however, is distinguished from the Usuba because of its tip. The Mukimono's tip allows it to be used for intricate carving in addition to peeling, cutting and chopping vegetables, which makes it convenient and efficient for those cooks and chefs who often create intricate designs out of vegetables for plated presentations.

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