The mullet is back… chalk it up to guests being more experimental during quarantine or the desire to embrace fashion again, but it’s back.
And, forget the ‘80’s version… Taraji P. Henson and Cristiano Ronaldo already proved that mullets can be super sexy and cool, and now Miley Cyrus, Zendaya, Billie Eilish and Halsey are trending adaptations. Sam Villa, Co-Founder of Sam Villa and Global Artistic Ambassador for Redken, breaks down the mullet and how to add length and a sense of softness to create a more approachable version called a mullay.
Don’t miss the video below!
“The past is where we learn and the future is where we apply it, meaning fashion and beauty trends tend to cycle in and out with different flavors and characteristics, but if you learn the fundamentals of how to create these looks, you can then adjust them for today’s guests,” explains Villa.
Sides: Use larger compressed sections elevated on a diagonal to create softness that frames cheekbones. Carving out the area over the ear develops a more masculine feel.
Front: Diagonal forward sections elevated on at a diagonal are point cut to a stationary guide creating graduation in the fringe area that frames the face. The angle of the shear controls the density – cutting parallel to hair creates less of an impact than cutting on a diagonal which removes more hair.
Back: Create a center back vertical section, elevate it to the guide from the front section and cut on a slight diagonal so hair falls short to long. Then, adjust the length by deep point cutting with a Sam Villa Signature Series Dry Cutting Shear 7” – the longer length is ideal for this technique.
Detailing: For additional texturizing and finesse, use a Sam Villa Signature Series InvisiBlend Shear to create soft scalloped texture that blends beautifully.
“The mullay is shorter on the top and sides with a longer back, like a traditional mullet, but what makes it modern and gives it commercial value is the degree of softness, longer length, soft disconnection and texture throughout,” explains Villa.