You have no items in your shopping cart.
Best Sellers
-
Minonokuni Ume 9.4-inch (240mm) Yanagiba
The 240mm yanagiba is the length to learn on for a cook who expects to slice sushi in a restaurant as well as at home. The long, narrow blade cuts a saku of tuna in one draw, and the Ume line makes it the most forgiving way to build the technique.Each slice should come from a single, smooth pull from heel to tip. The length of this knife gives enough blade to finish the cut on most fillets, so the cook does not need to saw back and forth. Keep the pressure light and let the edge do the cutting.
The Ume ChoiceWe describe the three standard lines by who they suit rather than by rank. Ume is the right choice for a novice, being the most forgiving and the best line to learn sharpening on. The Take 240mm yanagiba is the sweet spot for cooks ready for a harder edge, and the Matsu 240mm yanagiba is for experienced hands.Other Ume lengths are the 210mm and 270mm. Left-handed cooks should see the Ume 240mm left-handed yanagi. The knife shapes guide covers slicers. Learn More$92.00 -
Minonokuni Sharpening Stone Set
This is the Minonokuni 3 piece sharpening stone bundle. These are fantastic stones for any sharpener due to their quality and sharpening properties.
Items Included: 220 Grit - Great for very dull or damaged knives. Use this stone to form a burr and set a bevel.
1000 Grit - Maintenance stone for touching up dull knives. Frequently used to refine or continuing to establish the bevel and form a burr.
4000 Grit - The finest grit stone in this set. Intended to polish the marks left from the previous stones so the knife's edge is as smooth as possible. Ideal for cutting fish and meat.
Made in: Japan Learn More -
Minonokuni Ume 8.3-inch (210mm) Yanagiba
A home cook who wants to try making sushi and sashimi should start with a 210mm yanagiba, and the Ume version is the forgiving way in. The length is easy to control on a home board and still slices a salmon or tuna fillet in one stroke.The yanagiba works by drawing, not pushing. Start the cut at the heel and pull the blade toward you through the fish, using its full length. The single bevel and hollow back let the slice come away cleanly, and the result has a smooth, bright face that a sawing cut cannot match.
Starting with UmeUme is the most forgiving of the three standard Minonokuni lines and the best for learning to sharpen a single bevel, which every yanagiba owner has to do. Its edge is less likely to chip than the harder steels in the Take 210mm yanagiba and Matsu 210mm yanagiba, which suit cooks with more experience.A longer stroke comes with the Ume 240mm yanagiba. Left-handed cooks should see the Ume 210mm left-handed yanagi. Our knife shapes guide covers the yanagiba. Learn More -
Minonokuni Matsu 8.3-inch (210mm) Yanagiba
The 210mm yanagiba is the length for a home kitchen or a small sushi station, where a longer slicer would overhang the board. It is long enough to cut a block of tuna or salmon for sashimi in a single pull, which leaves a clean, glossy face on each slice.Matsu is the top of the three standard Minonokuni lines, forged from blue steel. That steel holds a fine edge longer than white steel, and it is also harder and less forgiving of a twist or a knock against a plate. A sushi cook who already sharpens single-bevel knives will get the most from it.
How It CutsStart the slice at the heel and draw the knife toward you, letting the full length pass through the fish. A sawing motion tears the flesh, and pressing down crushes it. The flat back keeps each slice from sticking to the blade, and the single bevel steers the cut slightly away from the fish so the slice falls cleanly.
Other Lengths and LinesFor a longer stroke on larger blocks, see the Matsu 240mm yanagiba, the standard length at a sushi counter. Left-handed cooks need the Matsu 210mm left-handed yanagiba. To learn the technique on softer steel first, the Take 210mm yanagiba is the sensible step. Our knife shapes guide compares the yanagiba with the sujihiki and other slicers. Learn More$295.00
