Japanese style marking gauge - Kebiki / 1 pc

Japanese marking gauges (Kebiki) use blades, not points, to mark the workpiece, and have a relatively wide stock. The blades used have the advantage of leaving a clean cut when marking across the grain. Blades cut the fibers, while points just tear them up. Like other Japanese woodworking tools, these gauges are always pulled along the workpiece.

The Kebiki’s blade has a single bevel on the inside of the blade toward the stock, the angled edge dictates the pull stroke.
With the Kama-Keshiki (mortise marking gauges) with two knives, the bevels face each other. Suji-Keshiki with two stems, the bevels on the knives are parallel and not facing each other. Sometimes when delivered, the knives do not protrude from the stem enough to cut properly. One should never try to drive the knife farther out with heavy hammer blows! This could easily split the wooden stem! One should instead enlarge the hole with a needle file or a sharp knife. The marking knife should stick out about 1 - 5 mm -- it depends on the feel of the tool you prefer. But more will cause problems as the stock then cannot be consistently held square to the workpiece. Then push the knife back into the stem and tighten it up with very light hammer blows! The measuring scale on the stem should be used only as a rough guide. One must use a precise ruler or other measuring method to exactly set the distance between the knife and the stock if precision is needed. For fine adjustments on Keshiki where the stem is wedged in place, one can use light taps with the flat of a hammer on the appropriate end of the stem to adjust the setting. The wedge can be set by pressing forcefully with your thumb, or with light hammer taps if needed.