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Knives
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Minonokuni Sakura Damascus 240mm Yanagi
The Minonokuni Sakura 9.4 in. (240mm) Yanagi is a traditionally forged, kasumi-style knife: a Shirogami-ko (White Paper) carbon steel edge laminated to a Damascus steel jacket. It is suited to skinning smaller fish and to precise sashimi work, and the weight of the blade assists in filleting. The long hexagonal handle is red sandalwood with a black laminated wood ferrule./p> Blade Width: 4.8 mm Blade Height: 30.3 mm Weight: 4.85 ounces Steel type: Shirogami-ko (White Paper) carbon steel (not stainless) Hadn Forged in Japan Learn More -
Minonokuni Sakura Damascus 210mm Usuba
A union of traditional artistry and high-performance materials, the Minonokuni Sakura Usuba (SKU: Sakura-1615) is a precision tool crafted for the specialist. Its purpose is to perform meticulous vegetable work with unparalleled ease and accuracy. The Damascus Blade: The soul of this knife is its striking Shirogami-Ko Damascus blade. The construction features a core of high-purity Shirogami-ko (White Steel #1), a carbon steel revered by Japanese bladesmiths for its ability to achieve an incredibly sharp edge. This hard cutting core is protected by layers of softer steel forge-welded around it, creating the elegant, wave-like pattern characteristic of Damascus steel. This process provides the perfect blend of properties: the extreme sharpness of the Shirogami core with the added durability and resilience of the Damascus cladding. Hardened to a Rockwell Hardness of 60/62, the blade offers exceptional edge retention through rigorous use. The 210mm (8.3-inch) blade is ground to a traditional Urasuki Chisel profile—a single-bevel edge with a concave hollow on the back. This specialized grind is the key to creating razor-thin, clean slices while minimizing friction and preventing food from sticking. Learn More$660.00 -
Minonokuni Sakura Damascus 210mm Kama-Usuba
Minonokuni Sakura Damascus 210mm Kama-Usuba: The Art of Vegetable Mastery Experience the pinnacle of Japanese blade artistry and culinary precision with the Minonokuni Sakura Damascus 210mm Kama-Usuba. More than just a knife, this is a handcrafted masterpiece designed for the chef who demands unparalleled performance in vegetable preparation and appreciates the profound beauty of traditional Japanese craftsmanship. The "Sakura" (cherry blossom) motif, delicately integrated into its design, evokes the transient beauty of Japanese spring, making this knife a stunning centerpiece in any collection. The blade itself is a testament to the smith's skill, featuring a breathtaking Damascus pattern created by expertly forging and layering different steels around a core of ultra-pure Shirogami-Ko (White Paper Steel). This not only results in a unique, rippling aesthetic but also contributes to the blade's resilience and the core steel's legendary cutting performance. At its heart, the 210mm Kama-Usuba (sickle-shaped thin blade) is a specialist's tool. The "Kama" style, with its pointed tip, offers exceptional agility for intricate decorative cuts (kazari-giri), precise peeling (katsuramuki), and detailed vegetable work, setting it apart from the blunt-tipped Kanto-style Usuba. The traditional single-bevel edge, forged from Shirogami-Ko hardened to an impressive HRC 62, is ground to a scalpel-like sharpness. This allows for incredibly thin, clean slices that preserve the delicate cell structure of vegetables, enhancing their flavor and texture. Learn More$660.00 -
Minonokuni Aogami Damascus 210mm Gyuto
The Quintessential Japanese Workhorse: The Minonokuni Aogami Damascus 210mm Gyuto The Gyuto is the heart of the Japanese kitchen, and the Minonokuni 210mm Gyuto is a masterclass in the form. This is the one knife that can do it all, from slicing and dicing vegetables to portioning fish and meat. Forged by hand by skilled artisans in Sakai, Japan, this knife is a perfect fusion of raw cutting power, delicate precision, and timeless artistry. The soul of this blade is its core of Aogami (Blue Paper) #2 Steel, a legendary high-carbon steel prized by master blacksmiths for its ability to take an incredibly fine, scalpel-like edge and hold it. This pure steel core is protected by layers of soft iron, forged into a breathtaking suminagashi or Damascus pattern that ensures each knife is visually unique. Learn More$385.00 -
Minonokuni Ao-Gami Damascus 240mm Gyuto
Minonokuni Ao-Gami Damascus 240mm Gyuto Experience the pinnacle of Japanese craftsmanship with the Minonokuni Ao-Gami Damascus Gyuto. A true workhorse in any kitchen, this 240mm chef's knife is meticulously designed for versatility, precision, and enduring performance. Whether you are a professional chef or a passionate home cook, this blade is engineered to elevate your culinary creations. As beautiful as it is functional this knife is eqxuisitely crafted and a pleasure to use. At the heart of this knife is Ao-Gami, or Blue Paper Steel, a premium carbon steel renowned for its extraordinary sharpness and exceptional edge retention. This core is clad in layers of steel that are hand-forged and folded to create a stunning, unique Damascus pattern on the blade. This layering isn't just for beauty; it adds resilience and strength to the blade. The Gyuto is the Japanese interpretation of the classic Western chef's knife, celebrated for its multipurpose capabilities. Its 240mm length is favored by many professionals for its ability to handle larger cuts of meat and fish, while remaining agile enough for dicing vegetables and performing delicate slicing tasks. The blade's profile is beautifully tapered which allows for precise and nimble handling. Key Features: Steel: Ao-Gami (Blue Paper Steel) for superior hardness and long-lasting sharpness. Blade Construction: Exquisite Damascus steel cladding provides durability and a one-of-a-kind aesthetic. Blade Type: 240mm Gyuto (Japanese Chef's Knife), an all-purpose tool for a wide range of kitchen tasks. Artisan Craftsmanship: Classically hand forged
Performance and Care: The high-carbon Ao-Gami steel blade is capable of achieving a razor-sharp edge, ensuring clean, effortless cuts that preserve the integrity of your ingredients. As with all high-carbon steel knives, this blade will develop a natural patina over time, a beautiful bluish-gray hue that tells the story of its use and protects it from deeper corrosion. To ensure the longevity of your Minonokuni Gyuto, it is essential to hand wash and thoroughly dry the knife immediately after use to prevent rust. With proper care, this knife will be a treasured and reliable partner in your kitchen for a lifetime. Learn More -
Minonokuni Ao-Gami Damascus 170mm Nakiri
Minonokuni | Ao-gami Damascus | 170mm Nakiri Learn More -
Minonokuni Aogami Damascus 170mm Santoku
The Vegetable Master: The Minonokuni Aogami Damascus 170mm Santoku The Santoku, meaning "three virtues," is celebrated for its mastery of slicing, dicing, and mincing. The Minonokuni 170mm Santoku is a sublime expression of this versatile form, handcrafted by artisans in Sakai, Japan. With its straighter edge and sheepsfoot tip, this knife excels at clean, downward chopping motions, making it an absolute powerhouse for vegetable preparation. At the heart of this blade is its core of Aogami (Blue Paper) #2 Steel, a legendary high-carbon steel prized by master blacksmiths for its ability to take an incredibly fine, scalpel-like edge and hold it. This pure steel core is protected by layers of soft iron, forged into a breathtaking suminagashi or Damascus pattern that ensures each knife is visually unique. Core Benefits: Legendary Aogami #2 Steel Core: Experience unparalleled sharpness and extraordinary edge retention. Aogami steel is the choice of professionals for its pure, aggressive cutting performance that glides through food. Protective Damascus Cladding: Multiple layers of soft iron are forged around the hard core, creating a stunning ripple pattern. This cladding adds durability and protects the precious Aogami steel. The "Three Virtues" Blade: At 170mm (6.7"), the Santoku shape is perfect for rapid dicing, fine mincing, and clean slicing. The flatter belly makes it ideal for direct, downward chopping with minimal rocking. Traditional Wa-Handle: The octagonal handle is crafted from beautiful red sandalwood, providing a comfortable, secure, and precise grip for all-day use. This traditional "Wa-handle" offers exceptional balance and control. Hand-Forged Artistry: Each knife is a unique piece of functional art, handcrafted by skilled blacksmiths in Sakai, Japan, a city with centuries of blade-making history. A Note on Care: Aogami is a reactive high-carbon steel. This is what allows for its extreme sharpness. It must be hand-washed and dried immediately after use to prevent corrosion or rust. A beautiful patina will develop over time, telling the story of your culinary journey. Learn More$318.00 -
Minonokuni Ao-Gami Damascus 180mm Gyuto
Minonokuni Ao-gami Damascus 180mm Gyuto Homura knives are crafted by top Minonokuni blacksmiths. This hand forged Gyuto or Chef Knife really shows the benefits of a handmade knife. This is a double beveled blade, using Blue Steel 2 with elegant Damascus cladding. The ferrule is Onyx with a Sandalwood handle. Learn More$320.00 -
Mac Ultimate 9.1 in. (230mm) Chef Knife
Mac Ultimate 9.1" (230mm) Chef Knife: The Best of Both Worlds. Experience the perfect synergy of power and precision with the Mac Ultimate 9.1" (230mm) Chef Knife. This exceptional blade offers the robust, confident feel of a traditional forged German chef's knife, yet boasts Mac's signature thinner blade profile. This innovative combination provides the heft and balance desired for heavy-duty tasks, while maintaining the effortless slicing capability of a thinner edge. It's designed for culinary professionals and serious home cooks who demand uncompromising performance across all cutting tasks. Learn More$319.95 -
Kikuichi Carbon Elite 7 in. Santoku
Carbon steel is the workhorse of the knife industry. In use for nearly a millennia it holds a super sharp edge and is easy to sharpen. These single steel blades are tough and sharp, with an edge geometry that is like a faster, thinner version of its European counterparts. Light and easy to sharpen, the Carbon Steel series takes a very keen edge due to the fine grain structure of the steel.
Think of the santoku as your veggie knife: ideal for slicing, dicing, chopping and mincing. This knife can also be used on meat, particularly for meat that has already been removed from the bone. This is a prep cook's best friend. Learn More$134.95
