Oni - Japanese EDC/Utility!

[Mitchell Knives]

This is a new model I designed called "Oni". Traditionally, Oni are mischievous demon/orge creatures in Japanese folklore. “

The blade is made from .120" O1 steel hardened to 60 - 61 HRC. I performed all heat treat and tempering operations. The blade features a full flat grind with a very fine satin finish. This is a fantastic, highly optimized cutter that would be an ideal choice for EDC, general utility or even defensive use.

The handle is comfortable in any grip. The wrap is nylon and is impregnated with epoxy to prevent unraveling or moisture retention. The under wrap is a choice piece of genuine grey sting ray skin with a dragon menuki. The tang is tapered, and the balance point is about an inch behind where the wrap starts. It handles exceptionally well.

This is an exceptionally nimble and efficient slicer!

- O1
- 60 - 61 HRC
- .120" Thick
- Fine satin finish
- Full flat grind
- Tapered tang
- 9.5" OAL, Cutting edge of 5.0"
- Extremely sharp with fantastic geometry
- Kydex sheath with belt clip.

Sold! Thanks guys!

I may have more of these available in the near future in stainless.

This price includes shipping and all fees anywhere in the USA.

PayPal or money order preferred.

PayPal Address:

LMJMITCHELL@GMAIL.COM

Thanks for looking!

 

[HoldTheMayo]

Man I love this design. You said a full, tapered tang?

 

[Mitchell Knives]

Man I love this design. You said a full, tapered tang?

Thanks James!

Yes, it has a full tapered tang. This is the only way I've found to really get the balance perfect.

I add a strip of leather under each piece of sting ray to get the handle back to the thickness I want.

 

[HoldTheMayo]

I see you sold it. There’s disadvantages to being an avid non-impulsive buyer of things. This will give me time to marinate on the idea of a stainless version though . That’s a great knife design. I read somewhere the other day that the most popular knife designs of early frontiersman are easily found in your kitchen, because that’s what worked best. This knife reminded me of what I read and struck a chord with me. I’ll keep my eyes peeled. Take care.

 

[Mitchell Knives]

I see you sold it. There’s disadvantages to being an avid non-impulsive buyer of things. This will give me time to marinate on the idea of a stainless version though . That’s a great knife design. I read somewhere the other day that the most popular knife designs of early frontiersman are easily found in your kitchen, because that’s what worked best. This knife reminded me of what I read and struck a chord with me. I’ll keep my eyes peeled. Take care.

Thanks for the kind words. If you would like to ensure that you get one of the stainless versions (will probably be about $20 more), I'd be happy to add you to my list of orders. Feel free to contact me here or email me at LMJMITCHELL@GMAIL.COM if you're interested.

People tend to forget that kitchen cutlery designs are purpose driven, with the primary goal of being able to efficiently cut soft materials. This is accomplished by optimizing the geometry of the blade. Doing so makes it excel in the kitchen, but also in most other common utility tasks. Many people think that they need a 1/4" thick knife, which simply isn't the case. The profile of the Oni is based on a Japanese funayuki, but double ground with thinner geometry. (Traditionally many Japanese kitchen knives were a bit thicker than I would like.)