Knives

Minonokuni Matsu 240mm Yanagiba: The Art of the Perfect Slice Embrace the revered tradition of Japanese culinary artistry with the Minonokuni Matsu 240mm Yanagiba. Named "Matsu" for the enduring pine tree – a symbol of resilience and timeless elegance – this blade is meticulously crafted for the precise, single-stroke cuts essential for flawless sashimi and sushi. It's an indispensable tool for professional sushi chefs and discerning home cooks who demand uncompromising sharpness and control. The long, slender 240mm blade is forged from Hitachi AoGami (Blue Paper) Steel, a premium carbon steel renowned for its exceptional purity, sharpness and edge retention. The HonKasumi designation is a hallmark of meticulous craftsmanship. This is a method of forging in which the soft iron )igane) steel is expertly formed around the hard Aogami (hagane) core that forms the cutting edge. They are then polished ot reveal a beautiful and subtle contrast. This traditional right hand biased, single-bevel grind is precisely ground by the hands of Minonokuni's master artisans who've hardened the blade to a hardness ranging from 63-65 HRC. The unparalleled sharpness of this blade allows it to glide effortlessly through fish, minimizing cellular damage and preserving the delicate texture and flavor of your ingredients.  If you're new to the world of carbon knives we recommend that you review this informational to learn about the Care and Maintenance of Carbon Steel Knives This knife is right handed. We also carry a Left-Handed version, which is available here.  Key Features & Benefits: Premium Hitachi HonKasumi Aogami Steel: The core cutting edge is forged from legendary Hitachi HonKasumi Aogami (Blue Paper Steel), known for its superior toughness, exceptional edge retention, and ability to achieve an incredibly fine edge. Extreme Hardness (63-65 HRC): Expertly hardened to a professional-grade HRC range, this blade delivers outstanding durability and edge stability, requiring less frequent sharpening. Optimized Blade Geometry: Features a spine thickness of 3.5mm for strength and a blade width of 29mm, ideal for precise slicing tasks. Classic Yanagiba Design: The 240mm length is ideal for slicing most fish fillets in a single, fluid motion, ensuring clean, pristine surfaces essential for sashimi and sushi. Traditional Single Bevel Edge (Right-Handed): Expertly ground for right-handed users, this design creates an incredibly acute cutting angle for the ultimate slicing performance. The concave Ura (back side) helps food release easily and aids in sharpening. "Matsu" Elegance: Reflecting the steadfast beauty of the pine, this knife embodies a refined aesthetic, combining traditional form with flawless function. Balanced Weight & Handling: Weighing approximately 4.7 ounces, the knife is well-balanced, offering comfortable handling and precise control during extended use. Authentic Oiled Japanese Magnolia (Ho) Wood Handle: Features a traditional "Wa" handle, beautifully crafted from Oiled Japanese Magnolia (Ho) wood with a distinctive Water Buffalo Horn Ferrule. This light, comfortable, and naturally moisture-resistant handle provides excellent balance and a secure, traditional grip. Handcrafted in Japan: A testament to Minonokuni's dedication to centuries-old bladesmithing techniques, ensuring each knife is a unique piece of functional art. Sashimi & Sushi Specialist: Specifically designed for preparing raw fish, allowing you to achieve professional-quality results that honor the ingredients. (Note: High-carbon Aogami steel is reactive and requires immediate cleaning and drying after use to prevent rust, forming a protective patina over time) Learn More

The Minonokuni Aogami Black 180mm Gyuto is a masterfully crafted Japanese chef’s knife that blends traditional forging techniques with exceptional cutting performance. Handcrafted in Japan, this 180mm Gyuto (approximately 7 inches) offers the versatility and precision that both professional chefs and passionate home cooks appreciate. Forged from premium Hitachi Ao-Gami (Blue Steel), this blade delivers outstanding edge retention, impressive sharpness, and easy resharpening. Ao-Gami steel is prized for its high carbon content and added chromium and tungsten, enhancing durability while maintaining the razor-like edge Japanese knives are known for. The result is a blade that glides effortlessly through vegetables, proteins, and herbs with clean, precise cuts. For those seeking authentic Japanese performance with superior edge retention, the Minonokuni Aogami Black 180mm Gyuto is a refined and reliable addition to any kitchen. Learn More

Authentic Japanese Kurouchi Blacksmithing Meets Hitachi Blue Steel Cutting Authority Master daily produce, meat, and fish preparation with an ultra-fine 50/50 double bevel forged for uncompromising edge retention. Crafted in the historic cutlery hub of Seki, Japan, the Minonokuni Aogami Black 170mm Santoku delivers relentless slicing capability built around genuine Hitachi Ao-Gami (Blue Paper Steel). Unlike softer, mass-produced stainless knives that crush delicate ingredients, this Santoku features a pure carbon core hardened to hold an acute, toothy edge through dense crates of root vegetables, firm proteins, and tender aromatics without wedging or tearing. The term santoku translates directly to 'three virtues,' signifying proficiency across slicing, dicing, and mincing. At 170mm (6.7 inches), this blade strikes the balance between agile board maneuvering in tight kitchen workspaces and sufficient flat cutting edge to power through prep lists. The traditional Kurouchi (black-forged) protective scale leaves an unpolished, rustic carbon finish along the upper blade flats, adding natural food release characteristics and partial protection against oxidation while highlighting authentic blacksmith heritage. Because this blade is non-stainless carbon steel, it develops a deep, stable blue-gray patina that reflects your cooking journey. Whether you are portioning boneless poultry, cross-cutting leeks, or brunoising shallots, the Minonokuni Aogami Santoku offers direct tactile feedback that allows you to cut faster with less hand fatigue. Learn More

Crafted by skilled artisans in Japan, the Minonokuni Aogami Black 170mm Nakiri is a traditional vegetable knife designed for precision and efficiency. Made with Aogami (Blue #2) high-carbon steel, this blade delivers exceptional edge retention, sharpness, and cutting power—ideal for fine vegetable work and push-cutting techniques. The dark, rustic kurouchi (black) finish not only gives the knife a distinctive, hand-forged appearance but also helps protect the blade from corrosion. Its flat edge profile and squared tip make it perfect for chopping vegetables cleanly without rocking, and the blade's thin grind ensures minimal resistance for ultra-smooth cuts. Paired with a comfortable wood handle, this Nakiri offers excellent control and balance, whether you're prepping delicate herbs or dense root vegetables. Learn More

A Masterclass in High-Carbon Performance: The Minonokuni Homura Kuro Gyuto When your shift requires processing forty pounds of protein or precision-slicing a mountain of mirepoix, generic stainless steel won't suffice. The Minonokuni Homura Kuro 240mm Gyuto is a purpose-built tool for the culinary athlete. Hand-forged by elite Minonokuni blacksmiths exclusively for Knife Merchant, this blade is centered around a core of Hitachi Aogami (Blue #2) carbon steel. This isn't just a knife; it's a high-performance instrument capable of reaching a Rockwell hardness that keeps its 'scary-sharp' edge long after other knives have failed. The aesthetic is as functional as it is striking. The 'Kuro' or Kurouchi (blacksmith’s) finish provides a rustic, non-glare appearance that actually aids in food release and offers a layer of protection against the natural reactivity of the carbon steel. Paired with a traditional Sandalwood handle and a durable Blackwood ferrule, the balance point is expertly tuned for the 'pinch grip' used by professionals, making the 9.4-inch length feel nimble and intuitive. Whether you are a line cook navigating a frantic dinner service or a dedicated home enthusiast mastering Japanese sharpening stones, this Gyuto provides the tactile feedback and geometric efficiency required for elite-level prep work. Learn More