Knives

The Specialist’s Choice for Translucent Slicing The Kikuichi Kasumi 24cm Fuguhiki is not a general-purpose slicer; it is a precision instrument designed for the demanding requirements of fugu (pufferfish) preparation and ultra-delicate sashimi. Forged using the traditional Kasumi method—laminating high-carbon White #2 steel with a softer iron backing—this blade offers the professional chef a razor-sharp edge that is both easier to maintain and more resilient during long shifts behind the sushi bar. Specialized Geometry for Delicate Proteins While the Yanagiba is the workhorse of the sushi world, the Fuguhiki is its more refined, nimble cousin. The blade profile is significantly thinner and lighter, reducing the drag when executing the 'Usu-zukuri' technique. This thinness provides a subtle flexibility that allows the chef to feel the texture of the fish, ensuring perfectly even, paper-thin slices without tearing the muscle fibers. The single-bevel grind (Urasuki) creates a concave back that traps a microscopic pocket of air, preventing the fish from sticking to the blade during rapid service. Traditional Craftsmanship and Materials Every FK24 is fitted with a traditional Japanese Magnolia (Ho) wood handle, chosen for its lightweight feel and natural slip resistance when wet. The Buffalo horn ferrule ensures a secure, long-lasting fit for the tang. Included with this professional blade is a custom-fitted wooden Saya, essential for protecting the high-carbon edge and ensuring safety during transport in a knife roll. Learn More

Masahiro Shiro-Ko 165mm Usuba The Masahiro Shiro-Ko 165mm Usuba is a traditional Japanese vegetable knife for cooks who want precise, clean cuts that preserve the texture and appearance of produce. Its tall, thin blade and straight edge meet the board along their full length, so each push cut separates completely without leaving connected slices. The compact length suits home kitchens and smaller boards. Features White #2 carbon steel: Shiro-ko (White Paper #2) is a high-purity carbon steel that takes an exceptionally keen edge and sharpens quickly on waterstones. It is not stainless. Single-bevel edge: The bevel on the face and the flat back let the blade produce paper-thin slices and perform katsuramuki, the rotary peeling of daikon and cucumber into long, continuous sheets. Straight edge profile: The flat edge makes full contact with the board for clean push cuts, julienne and brunoise. Lightweight wa-handle: The paulownia wood handle is exceptionally light, which keeps the balance in the blade for fine, controlled work. Choosing an Usuba The Masahiro Shiro-Ko 180mm Usuba adds length for larger vegetables such as cabbage and daikon. For a Yellow Paper carbon steel alternative, see the Masahiro Traditional Carbon 180mm Usuba. Learn More

Masahiro Shiro-Ko 180mm Usuba The Masahiro Shiro-Ko 180mm Usuba is a traditional Japanese vegetable knife sized for professional prep and larger produce. The extra length handles whole cabbages, daikon and long cucumbers in full strokes, and the tall, thin blade separates each push cut cleanly from the next. Features White #2 carbon steel: Shiro-ko (White Paper #2) is a high-purity carbon steel that takes an exceptionally keen edge and sharpens quickly on waterstones. It is not stainless. Single-bevel urasuki grind: The bevel on the face and the slightly concave back reduce friction in dense vegetables and allow paper-thin slicing and katsuramuki, the rotary peeling of daikon into long, continuous sheets. Straight edge profile: The flat edge makes full contact with the board for clean push cuts, julienne and brunoise. Lightweight wa-handle: The paulownia wood handle is exceptionally light, which keeps the balance in the blade for fine, controlled work. Choosing an Usuba The Masahiro Shiro-Ko 165mm Usuba is easier to handle on smaller boards. For a Yellow Paper carbon steel alternative at this length, see the Masahiro Traditional Carbon 180mm Usuba. Learn More

The Také 165mm (6.5 inch) deba is especially well sized for processing fresh water fish and small to medium sized salt water species. It is also very well sized for processing poultry. Hand-forged Kasumi Shiro-ko White Paper #1 carbon steel takes an extremely fine edge that cleaves through flesh without tearing. Edge retention is moderately less than a blue steel, but considerably improved from yellow or SK5 steels, this blade is hard enough to hold a very fine edge, but less prone to chipping. Think of this as the goldilocks deba in terms of size and steel composition.  Wash and dry immediately after use to prevent rust. Learn more about the Care and Maintenance of Carbon Steel Knives.  Learn More

The Minonokuni Také 165mm Deba Left-Handed Deba is primarily used for breaking down whole fish and poultry. This knife features a thick, heavy blade that is used tp cleave fillets from the bone with ease. The 165 mm Deba has a fair amount of weight which is very helpful for tracing the spines on tuna and salmon. This particular model is made with White steel which is often considered the Goldilocks of Carbon steel (not too hard and not too soft). It takes a razor sharp edge and holds it very well, but is less prone to chipping that harder blue or stainless steels. In terms of size the 165mm blade offers versatility as it is long enough to use on large species of salt or fresh water fish, but not so large that it cannot be used on smaller game birds or fresh water species.  This is an all around great choice. This knife is designed for use in the left hand. We also carry a right handed model (available here). Learn More

Blade Width: 7 mm Blade Height: 55 mm Weight: 11.5 ounces Steel type: kasumi shiro-ko (white paper #2)(not stainless) The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut. Learn More

The Minonokuni "Take" Deba is the authentic, purpose-built tool for the left-handed chef dedicated to the art of fish butchery. This is not simply a handle swap; the blade is forged and ground with a true single-bevel on the left side, providing the correct geometry for clean, precise work. It completely eliminates the steering and binding that happens when a lefty is forced to use a right-handed Deba, allowing you to break down a whole fish with confidence and control. At the heart of the "Take" (Bamboo) series is the use of premium Shirogami #2 (White Paper #2) high-carbon steel. This pure steel is prized by professional chefs for its ability to take on an incredibly sharp edge, far exceeding that of standard stainless steels. This exceptional sharpness is crucial for a Deba, allowing you to make clean cuts through fish heads, collars, and bones with minimal effort and without damaging the delicate flesh. The 180mm size is a versatile powerhouse, perfect for a wide range of fish. As a traditional carbon steel knife, it requires proper care and will develop a beautiful patina over time. It must be washed and dried by hand immediately after use to prevent rust. This is the correct, high-performance tool for the left-handed user who refuses to compromise. Learn More

Minonokuni Take 195mm Deba The Minonokuni Take 195mm Deba is the largest deba in the Take line, built for cooks who break down large fish and whole poultry. Its thick, heavy blade separates flesh from the frame cleanly and cuts through heads, collars and rib bones that would damage a thinner knife. This size is particularly well suited to saltwater fish and large freshwater fish. Features White #2 carbon steel in kasumi construction: A hard edge of Shiro-ko (White Paper #2) carbon steel is forge-welded to a softer steel body. The hard edge takes a fine, keen edge and is easy to restore on a waterstone, and the softer body makes the blade more resistant to shock. Single-bevel urasuki grind: The face carries the only bevel, and the back is slightly concave. The knife therefore follows the bone closely while filleting, and it can be laid flat on a stone to remove the burr without scratching the back. Thick spine and substantial weight: The mass of the blade does the work when splitting heads and cutting through bone, so the cook can guide the knife rather than force it. Traditional Japanese handle: The oiled ho wood handle is light, which keeps the balance forward in the blade where a deba needs it. Choosing the Right Deba For medium fish such as snapper, trout and bass, the Minonokuni Take 180mm Deba or Take 165mm Deba is easier to manoeuvre. Left-handed cooks will find the Take 180mm Left-Handed Deba the largest left-handed option in the line. Learn More

The Také 210 mm (8.25 in) Yanagi is handmade by master blacksmiths from Kasumi Shiro-Ko (White Paper) carbon steel. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. The smaller 210mm Yanagi is ideal for a cramped or tight kitchen workspace or for cooks who prefer working with a smaller blade. This is the size that many home users are most comfortable using.  Learn about the Care and Maintenance of Carbon Steel Knives Learn More