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Knives
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Mercer Millennia 6 in. Wide Boning Knife
Industrial-Strength Precision for Heavy-Duty Butchery When processing large subprimals or dense proteins like beef and pork, a standard narrow boning knife often lacks the lateral stability required for clean, efficient separation. The Mercer Millennia 6-inch Wide Boning Knife (M23810) is specifically engineered to bridge the gap between a standard boner and a breaking knife. The 0.875-inch blade width provides a rigid spine that resists twisting when navigating around heavy joints and thick connective tissue. Crafted from high-carbon, stain-free Japanese steel, the blade arrives with a factory edge optimized for immediate service. The 53-54 Rockwell Hardness (HRC) strikes a critical balance for the professional environment: it maintains a working edge through a full shift while remaining soft enough to respond instantly to a honing steel. This is a tool designed for the tactile reality of a wet, fast-paced butcher shop. The handle, a hybrid of Santoprene and polypropylene, features a textured surface that ensures a locked-in grip even when hands are slick with fats or moisture. You feel the feedback of the bone through the handle without the vibration or slippage common in lower-grade commercial cutlery. Learn More$20.35 -
Mercer Millennia 6 in. Stiff Curved Boning Knife
Maximize Yield in High-Volume Meat Breakdown The Mercer Millennia 6-inch Stiff Curved Boning Knife (M23820) is a focused utility tool that prioritizes structural integrity over flexibility. When you are breaking down heavy primal cuts of beef, pork, or large poultry, a flexible blade can deflect off bone or dense connective tissue, leading to imprecise cuts and potential safety risks. This stiff blade provides the necessary resistance to stay exactly where you guide it, allowing you to scoop out bone sockets and strip silver skin with absolute authority. Crafted from high-carbon, stain-free Japanese steel, the blade features a 53-54 Rockwell Hardness (HRC). This specific tempering ensures the edge remains sharp through hundreds of repetitive motions while remaining easy enough to 'touch up' mid-shift with a standard honing steel. The curved profile is an intentional design choice for the 'under-and-around' technique required to clear bones efficiently without leaving valuable meat behind. Handling this knife reveals the tactile advantage of the Millennia series. The handle is a dual-material construction: a core of durable polypropylene for structural strength, molded with a Santoprene® exterior for a rubberized, non-slip feel. Even in environments with high moisture, blood, or fat, the textured finger points provide a secondary tactile anchor, preventing the hand from sliding forward toward the bolster. This is not just about comfort; it is about reducing the hand fatigue common in 8-hour prep shifts and ensuring safety in wet conditions. Learn More$20.35 -
Mercer Wood and Glass Knife Block
Elevate Your Kitchen Aesthetic: The Ultimate Mercer Wood & Glass Knife Display Traditional knife blocks often hide the very tools you take pride in using. The Mercer Wood and Glass Knife Block (SKU: M30710) revolutionizes kitchen organization by transforming your cutlery into a focal point of functional art. Crafted for the home chef and the culinary professional alike, this block uses a minimalist 'sandwich' design that offers immediate visual access to your blades, ensuring you never grab the wrong knife again. Material Excellence: Beechwood & Tempered Glass The foundation of this block is high-quality beechwood, a material favored by European craftsmen for its high shock resistance and subtle, warm grain that complements both modern and rustic kitchen decors. Paired with dual panels of heavy-duty tempered glass, the block provides a stable, hygienic environment for your knives. Unlike traditional wooden blocks with deep, narrow slots that can collect moisture and debris, the open-sided design of the Mercer block allows for superior airflow and effortless cleaning. Designed for Professional Precision This isn't just a storage solution; it's a safety-first display. The tempered glass panels are engineered to withstand the rigors of a busy kitchen, providing a protective barrier that keeps sharp edges tucked away while remaining perfectly visible. Its slim 3 1/4" depth makes it an ideal choice for compact urban kitchens or crowded professional workstations, providing a high-capacity storage footprint without sacrificing valuable prep space. Whether you are storing a high-carbon Mercer Renaissance set or your favorite forged Japanese blades, this block provides the secure, upright positioning required to maintain edge geometry and prevent tip damage. Learn More$69.96 -
Mercer Boning Knife Guard 6 x 1
Keep your knife blade surfaces looking like new while providing safe storage. Durable ABS exterior for durability. Felt lining allows for easy blade insertion and removal. Learn More -
Minonokuni Matsu 165mm Blue Steel Hon Kasumi Deba
Minonokuni Matsu 165mm Deba Knife - Aogami #2 Blue Steel (Right-Handed) Experience the joy of traditional Japanese fish preparation with the Minonokuni Matsu Deba, a 165mm (6.5-inch) specialty blade meticulously crafted for the discerning chef or passionate home cook. This is more than just a knife; it's an heirloom-quality tool designed to process fish and poultry with ease and precision. The "Matsu" (Pine) line from Minonokuni represents the resilience, longevity, and soul of traditional Japanese bladesmithing. This knife is hand-hammered and forged in the classic methods that have been used to forge samurai swords for hundreds of years. This right-handed Deba features: Exquisite Aogami #2 (Blue Steel) Kasumi Blade: Carbon (not stainless) Aogami #2 steel, renowned for its exceptional sharpness, superior edge retention, and surprising ease of sharpening. This hard cutting edge melds into a soft iron spine, which creates a beautiful "Kasumi" (misty) finish and adds strength and weight to the knife Purpose-Built Deba Design: The classic thick spine and substantial weight provide the necessary power to effortlessly cut through fish heads and bones. The acute single-bevel edge ensures incredibly clean, precise filleting, preserving the delicate texture of the fish. Versatile 165mm Blade Length: An ideal size for handling small to medium-sized fish with excellent control and maneuverability. This size offers optimal control while still providing enough length to cut a variety of game birds and fresh or salt water species. Authentic Wa-Handle: The traditional Japanese D-shaped handle is crafted from oiled Japanese Magnolia (Ho) wood. This lightweight, water-resistant wood offers a comfortable, natural, and secure grip, even with wet hands. Premium Buffalo Horn Ferrule: The handle is beautifully accented and reinforced with a genuine Buffalo Horn ferrule, adding a touch of luxury, durability, and ensuring a tight fit between blade and handle. Right-Handed Single Bevel: Sharpened primarily on one side for the precise, pull-cutting techniques characteristic of Japanese culinary arts. Whether you're aiming for perfect sashimi slices or expertly butchering a whole catch, the Minonokuni Matsu Deba, with its premium Aogami #2 steel and traditional craftsmanship, offers an unparalleled cutting experience. Learn MoreRegular Price: $330.00
Special Price $260.00
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Minonokuni Matsu 180mm Blue Steel Hon Kasumi Deba
Unleash the Soul of Japanese Cuisine: The Minonokuni Matsu 180mm Deba For the culinary artist who understands that the finest dishes begin with the perfect cut, the Minonokuni Matsu 180mm (7-inch) Deba is not merely a knife—it is an extension of your will. Hand-forged by the esteemed craftsmen of Minonokuni Yamahide, the "Matsu" (Pine Tree) series embodies resilience, longevity, and the pinnacle of Japanese knifemaking artistry. This is the definitive tool for mastering the demanding tasks of fish butchery and poultry preparation with grace and surgical precision. The Heart of the Blade: Legendary Aogami Blue Steel The soul of the Matsu Deba is its formidable blade, forged from Aogami-ko Kasumi Blue Steel (Aogami #2), a high-carbon steel revered by professional chefs worldwide. This premium material is celebrated for its ability to achieve and maintain an incredibly sharp edge, ensuring clean, effortless cuts that preserve the delicate texture of the ingredients. The substantial 7mm spine and 11.45-ounce weight provide the necessary power to confidently break down fish heads and navigate through bones, while the traditional single-bevel grind offers unparalleled precision for filleting. A Handle Forged in Tradition, Designed for Control Grasp the octagonal handle, crafted from lightweight Ho wood (Japanese Magnolia), and feel the perfect balance and control it affords. Ho wood is prized for its comfortable and secure grip, even when wet, a critical feature when handling fish. The handle is elegantly crowned with a water buffalo horn ferrule, a classic touch that not only enhances the knife's beauty but also ensures its durability for a lifetime of use. Who is This Knife For? The Minonokuni Matsu Deba is designed for the professional chef, the passionate home cook, and the dedicated culinary enthusiast who demands the very best from their tools. Its 180mm blade is the ideal, versatile size for handling a wide range of fish. Whether you are breaking down a whole snapper or preparing chicken for yakitori, this knife will become an indispensable partner in your kitchen. Learn More -
Minonokuni Matsu 210mm Blue Steel Yanagiba
The Minonokuni Matsu 210mm Yanagi is a hand-forged traditional Japanese slicer designed for use by professionals and cooks serious about the craft. Made with hon kasumi Aogami Blue 2 Steel (Carbon Steel) this blade will hold an edge very well and can be sharpened to a very fine edge. Like all properly made Yanagis this knife has an Urasuki (chisel) Grind that must be maintained using whetstones. The blade of this knife is seated in an octagonal shaped Magnolia Wood Handle fitted with a Buffalo Horn Ferrule. Precisely shaped and beautifully ground the quality, fit and finish of the Minonokuni Matsu series is guaranteed to surpass that of any similarly priced knife. This knife offers exceptional value given the level of craftsmanship displayed by the master blacksmith who forged this blade. This knife comes with a traditional Japanese magnolia (ho) wood saya. Learn More$295.00 -
Minonokuni Matsu 210mm Left-Handed Yanagiba
The Minonokuni Matsu 210mm Left Handed Yanagi is a traditional Blue Steel sushi knife. Shaped to create the thinest possible slices, this knife is an excellent choice for the preparation of sashimi and nigiri. It can also be used to fillet whole fish and to slice vegetables, meats or poultry. This is a one-sided, knife ground like an urasuki chisel that is biased for left-handed use. If you are right handed we also carry the right-handed version of this knife. This knife comes with a traditional wooden saya for storage. Learn more about Care and Maintenance of Carbon Steel Knives Learn More$420.00 -
Minonokuni Matsu 240mm (9.45 in) Yanagiba
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$320.00 -
Minonokuni Matsu 240mm Left-Handed Yanagiba
The Minonokuni Matsu 240mm Left-Handed Yanagiba is a traditional hand-forged Japanese slicer. This knife is made from pure carbon steel that is chisel ground to create the thinest possible edge. This blade is perfectly shaped to create the thinnest possible slices of fish, meat, poultry and produce. The 240mm lenght is a good choice for anyone who wants to ensure they have a long enough blade to complete every cut in one smooth motion, but is not so large that it is difficult to control. This knife includes ho wood saya for storage. Please note that this model is intended for left-handed use, we also carry a right handed Matsu 240mm Yanagi. Learn about the Care and Maintenance of Carbon Steel Knives Learn More
