You have no items in your shopping cart.
Knives
-
Minonokuni Take 210mm Kama-Usuba
For the chef who moves beyond simple slicing into the realm of true culinary sculpture, the Minonokuni Take 210mm Kama-Usuba is the ultimate instrument. This is the Kansai-region evolution of the traditional Usuba, designed for a higher level of artistry. The defining feature is its kama, or sickle-shaped tip, which provides a delicate point for the most intricate tasks. This elegant curve allows for precise scoring, decorative carving (mukimono), and detailed peeling with the finesse of a paring knife, all without ever putting the main blade down. At the heart of this specialized tool is a blade of Aogami #2 (Blue Paper Steel), a steel celebrated by master chefs for its phenomenal sharpness and incredible edge retention. This premium material allows the long, flat portion of the 210mm blade to glide effortlessly through vegetables, creating whisper-thin sheets and perfect cuts with minimal cell damage. The generous length provides confident stability for board work, while the unique tip offers unparalleled agility. The Minonokuni Take Kama-Usuba is not just a knife; it is a declaration of skill and a tool for the uncompromising culinary artist. Learn More$245.00 -
Minonokuni Take 180mm Left-Handed Kama-Usuba
Designed to chop, slice and cut vegetables, the Minonokuni Take 180mm Left-Handed Kamagata Usuba is truly a work of art. Hand-forged in the methods originally developed for sword making, this is a traditional single sided Japanese knife. This model favors left handed users. At 180mm in length this blade is easy to maneuver and control. It offers enough length to be used when create thin vegetable sheets for sushi wrapping, but is small enough to quickly tap chop without fatigue. This is a White Steel Carbon Blade. It takes an extremely sharp edge, but is less delicate than Blue Steel alternatives that offer longer edge retention but are more brittle and require more aggressive abrasives when sharpening. This is an extremely functional knife for the working sushi chef. Learn More$265.00 -
Minonokuni Take 180mm Kama-Usuba
The Minonokuni Take 180mm Kama-Usuba is a traditional single-bevel Japanese vegetable knife crafted for precision and control. Designed with a distinctive sickle-shaped tip, this knife excels at detailed vegetable work, fine cuts, and intricate garnishes, while also performing beautifully for katsuramuki and thin peeling tasks. Forged by skilled artisans, the Take series features high-carbon steel that sharpens to a razor edge, ensuring clean, consistent cuts that preserve texture and freshness. The natural wood handle provides a comfortable, balanced grip, making it an ideal choice for professional chefs and dedicated home cooks who value traditional Japanese technique and superior craftsmanship. Learn More -
Minonokuni Take 210mm Usuba
Master the art of vegetable preparation with the Minonokuni Take 210mm Usuba, a traditional Japanese blade designed for ultimate precision. As the essential tool for any chef serious about their craft, the Usuba excels where other knives cannot. The defining feature is its traditional single-bevel grind and razor-sharp edge, allowing for unparalleled control when creating paper-thin sheets (katsuramuki), delicate garnishes, and precise cuts. The flat profile and substantial 210mm length provide the stability and surface area needed to work through vegetables cleanly and efficiently, without cracking or bruising them. Learn More$245.00 -
Minonokuni Take 180mm Left-Handed Usuba
For the discerning left-handed chef who accepts no compromises, the Minonokuni Take 180mm Left-Handed Usuba represents the pinnacle of vegetable preparation. This is a tool forged for the artist, where superior materials and meticulous craftsmanship converge to create an unparalleled culinary experience. The heart of this Usuba is its blade, expertly crafted from Aogami #2 steel, or Blue Paper Steel—one of the most revered high-carbon steels in Japanese cutlery. This premium steel provides an exquisitely sharp, long-lasting edge that glides through produce with breathtaking ease, preserving the integrity and flavor of every ingredient. Engineered specifically for the left-handed user, this Usuba eliminates all compromise. The true single-bevel grind ensures perfect, clean cuts that track true, allowing you to perform the most demanding techniques, from creating paper-thin katsuramuki sheets to executing intricate decorative work, with flawless precision and intuitive control. As part of the "Take" (Bamboo) collection, this knife signifies a higher level of performance and refinement. It is not just a tool for cutting; it is a statement of dedication to the culinary craft. Learn More -
Minonokuni Take 180mm Usuba
The Také 180mm Usuba is a vegetable knife used for making extremely precise cuts with clean lines. Hand-forged by master blacksmiths from Kasumi Shiro-ko carbon steel this knife will take an extremely sharp edge, but is forgiving enough to be used in a chopping motion where the entire blade makes contact with the board.
Learn more about the Care and Maintenance of Carbon steel knives. Learn More$195.00 -
Masahiro Shiro-Ko 7-inch (180mm) Usuba
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$250.00 -
Masahiro Shiro-Ko 6.5-inch (165mm) Usuba
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$215.00
