Knives

Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and whole fish with precision. Knife includes saya. Learn More

The Soul of the Sushi Chef: Experience Unrivaled Precision with the Minonokuni Matsu 300mm Yanagi For the artisan who understands that a slice is not merely a cut, but the final, reverent touch, we present the Minonokuni Matsu 300mm Yanagi. This is more than a knife; it is a testament to centuries of Japanese blade-making heritage, meticulously hand-forged to serve as an extension of your will. For the professional sushi chef or the passionate culinary purist, this is the ultimate tool for transforming the finest ingredients into edible art. A Blade Forged in Tradition, Honed for Perfection At the core of this masterpiece is a blade of Aogami-ko Kasumi (Blue Steel No. 2), a revered high-carbon steel known for its surgical sharpness and remarkable edge retention. Forged by master craftsmen, the blade's single-bevel grind allows it to glide through fish and delicate meats with ethereal grace, creating translucent slices with pristine, unblemished surfaces. The resulting mirror-like finish on each cut is a hallmark of a truly superior Yanagi. With a Rockwell hardness of 63-65, this blade is not only incredibly sharp but also exceptionally resilient, ready to perform flawlessly in the most demanding professional kitchens. Ergonomic Elegance, Flawless Control Grasp the traditional octagonal handle, crafted from beautifully grained, oiled Japanese Magnolia (Ho) wood. It feels warm, light, and perfectly balanced in the hand, designed for hours of comfortable and precise work. The handle is crowned with a genuine water buffalo horn ferrule, a classic touch that adds both durability and a timeless aesthetic. Weighing a nimble 7 ounces, the knife's balance is engineered to make the long 300mm blade feel like a natural part of you, enabling effortless, fluid strokes. An Heirloom in the Making Each Minonokuni Matsu Yanagi is a unique work of art, destined to become a cherished tool in your collection. It arrives protected in a custom-fitted wooden Saya (sheath), preserving its immaculate edge and ensuring its longevity. Learn More

The Minonokuni Sakura Damascus 270mm Yanagiba is a refined expression of traditional Japanese knife craftsmanship, purpose-built for the art of sashimi and sushi preparation. Designed for clean, uninterrupted pull cuts, this long, slender blade allows proteins to be sliced with exceptional precision, preserving texture, flavor, and presentation. Forged from Shirogami (White Steel) Damascus, the blade delivers outstanding sharpness and edge responsiveness, prized by professional chefs for its ability to take a razor-fine edge with ease. The elegant Damascus cladding showcases subtle flowing patterns, inspired by “Sakura” (cherry blossoms)—a nod to the fleeting beauty and craftsmanship rooted in Japanese tradition. Hardened to HRC 60–62, the blade balances keen cutting performance with controlled toughness. The traditional Urasuki chisel grind creates a slight hollow on the blade face, reducing drag and ensuring smooth, effortless release during long slicing motions—an essential feature for precise fish work. At 270mm, the yanagiba’s extended length excels at single-pass cuts through larger fillets, minimizing cell damage and delivering pristine results. Finished with a Red Sandalwood wa-handle, the knife offers a warm, comfortable grip and excellent balance, complementing the blade’s refined performance with understated elegance. Handcrafted in Japan, the Minonokuni Sakura Damascus Yanagiba is an exceptional choice for chefs and dedicated enthusiasts who value tradition, sharpness, and uncompromising slicing performance. Learn More

The Minonokuni Ginsan 10.6 in. (270mm) Yanagiba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.

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The Minonokuni Také 270mm Yanagi is a traditional Japanese slicer, hand-forged from pure carbon steel and crafted with a single bevel edge for exceptional sharpness. Designed for precision slicing of fish and meats, this Yanagiba produces clean, effortless cuts that preserve the natural texture and flavor of your ingredients. At 270mm, this knife offers excellent balance and control, making it an ideal choice for both skilled home cooks and professional chefs. Its size is versatile enough for delicate sashimi work yet long enough to handle filleting and portioning with ease. Learn More

Také 270 mm (10.6 in) Left Handed Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.

Please note that this knife is intended for left handed use, if you are right handed we carry a right handed model also, found here. Learn about the Care and Maintenance of Carbon Steel Knives Learn More

Minonokuni Také 300 mm (11.8 in) Yanagi slicer. The Yanagi is a one sided, hand forged, pure carbon steel slicer. This knife is ideal for slicing meats and fish with precision. This larger 300mm Yanagiba is typically used by the very experienced chef and can be used to extract fillets from larger fish.

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This is not merely a knife; it is the pinnacle of the slicer's art, a tool reserved for the chef who commands the sushi bar. The Minonokuni Take 330mm Yanagi is an instrument of breathtaking scale and singular purpose: to achieve the perfect, uninterrupted slice. Its extraordinary length is its defining feature, allowing you to draw the blade through the largest fillets of tuna, salmon, or yellowtail in one single, continuous pull—the ichi-hiki. This exacting technique is the secret to sashimi that is glossy, pristine, and texturally perfect, preserving the delicate flesh without the slightest hint of friction or tearing. The soul of this master's blade is its core of Aogami #2 (Blue Paper Steel), a legendary high-carbon steel prized for its otherworldly sharpness and exceptional edge retention. This premium steel ensures the long, willow-leaf blade remains impeccably sharp through the most demanding service. As a flagship of the "Take" (Bamboo) collection, this Yanagi represents the highest standards of performance and material purity. To wield the 330mm Yanagi is to embrace the final word in precision, transforming the act of slicing fish into a mesmerizing, fluid, and masterful performance. Learn More

The 270mm Ume Yanagi is a preferred length for breaking down tuna and for making clean cuts of larger portions without having to saw back and forth. Also used in some presentations where you have several slices of sashimi that are laid across the blade and then transferred to the serving dish. Excellent grind work on these knives.

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