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Knives
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Minonokuni Take 210mm Left-Handed Yanagi
The Také 210 mm (8.3 in.) Left-Handed Yanagi slicer is beautiful, functional and extremely well-ground. Although it will be very sharp right out of the box, you can expect this knife to get better and better with use and subsequent sharpenings as you burnish and true the edge. This 210mm shorter Yanagi is suited for precise sashimi work that would be difficult with a longer Yanagi. One of the best cuts to perform with this knife is the difficult Usuzukuri slice common with fresh fish. The smaller Yanagi is better for this, as precision is key, the cuts should be so thin that the tip of the blade is visible through the fish as you slice.
Learn about the Care and Maintenance of Carbon Steel Knives. Learn More -
Minonokuni Take 210mm Yanagiba
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$186.00 -
Minonokuni Take 195mm Deba
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$265.00 -
Minonokuni Take 180mm Left-Handed Deba
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 180mm (7 in) Deba
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$242.00 -
Minonokuni Take 165mm Left-Handed Deba
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$295.00 -
Minonokuni Take 165mm Deba
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$216.00 -
Shun Kanso Asian Utility Knife 7-inch (SWT0767)
The Minimalist Workhorse: Precision Without Pretense Embodying the Zen philosophy of Kanso—the elimination of the non-essential—the Shun Kanso 7-inch Asian Utility Knife (SWT0767) is a formidable, multi-tasking tool designed for the high-intensity cook. While most blades choose between precision and power, this unique profile offers both. Its tall, relatively flat blade excels at swift push cuts, slicing, and dicing, functioning like a refined vegetable cleaver that doesn't feel cumbersome in the hand. Industrial Durability Meets Japanese Refinement Stripped down to pure performance, the Kanso line utilizes a solid layer of highly refined Japanese AUS10A high-carbon vanadium stainless steel. Unlike Damascus-clad blades that require delicate handling, this solid-steel construction is designed for the rigors of a commercial kitchen. The 'Heritage' finish isn't just for aesthetics; it provides a rustic, scratch-hiding surface that actually looks better as it develops a patina of use over time. Ergonomics for the Long Shift For the professional working a 12-hour shift, the handle is as critical as the edge. The Kanso features a full-tang, contoured handle crafted from Tagayasan wood—known in Japan as 'iron sword wood.' This material is exceptionally dense and moisture-resistant. The ergonomic contouring ensures a secure pinch grip, allowing the knife to act as a natural extension of your arm, reducing fatigue during heavy prep sessions. Whether you are scoring proteins with the nimble tip or using the broad side to crush garlic, every inch of this 7-inch blade is designed to work as hard as you do. Learn More$164.95 -
Shun Kanso Curved Boning Knife 6.5-inch (SWT0743)
Precision Butchery Meets Japanese Minimalist Design Effortlessly glide around joints and trim fat with a razor-sharp, hand-sharpened blade engineered for elite protein processing and long-shift comfort. The Shun Kanso 6.5-inch Curved Boning Knife is a masterclass in the 'Zen' philosophy of kitchen tools—retaining only what is essential for performance. While most boning knives rely on thin, flimsy steel, the Kanso series utilizes high-carbon AUS10A steel to provide a rigid, authoritative feel that is necessary when navigating dense connective tissue or separating meat from the bone. Whether you are a professional prep cook breaking down thirty chickens before service or a home enthusiast preparing a prime rib roast, the curved profile of this blade offers a distinct mechanical advantage. The curve allows you to maintain a more natural wrist angle when following the contours of a bone, significantly reducing fatigue. The 'Heritage' finish on the blade isn't just for aesthetics; it provides a rustic look that hides scratches from heavy use and helps the blade glide through protein without sticking. The handle, crafted from Tagayasan wood (known as 'Iron Sword Wood'), offers a dense, durable grip that balances the blade perfectly, ensuring your hand stays comfortable during high-volume butchery tasks. Learn More$124.95 -
Shun Kanso 6.5-inch HG Nakiri (SWT0728)
Precision Engineering for High-Volume Vegetable Prep Stop 'accordioning' your vegetables. The Shun Kanso Nakiri combines a flat, razor-sharp 16° edge with high-carbon AUS10A steel to deliver perfect push-cuts through 40 lbs of daily prep. Unlike standard curved knives that require a rocking motion, the Kanso Nakiri is designed for the high-efficiency push-cut. This vertical technique ensures that every slice goes completely through the vegetable, ending the frustration of pieces remaining attached by a thread. Constructed for those who prioritize rugged performance over decorative finishes, the 'Heritage' blade finish masks the inevitable scratches of a busy kitchen, making it a favorite for line cooks at vegetable-heavy stations. The solid AUS10A steel is enriched with Vanadium, providing an edge that bites through waxy pepper skins and dense tubers without hesitation. The handle is crafted from Tagayasan (Iron Sword Wood), a material historically prized for its density and durability. This isn't just an aesthetic choice; the wood is naturally moisture-resistant and provides a secure, ergonomic grip that maintains comfort during long shifts. Integrated hollow-ground indentations create air pockets between the steel and the food, allowing starchy vegetables like potatoes or squash to slide off the blade rather than sticking, significantly increasing your workflow speed. This is a tool for the chef who views their knife as an extension of their hand, requiring a balance of extreme sharpness and industrial-grade toughness. Learn More$144.95
