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Knives
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Minonokuni Ume 210mm Left Handed Yanagi
Master the delicate art of sashimi and sushi with the Minonokuni Ume 210mm Left-Handed Yanagiba (Willow Leaf Blade). Part of the "Ume" (Essential) series, this knife is meticulously handcrafted in Japan, offering traditional, high-performance cutlery specifically designed to empower left-handed chefs and passionate home cooks. At 210mm (8.3 inches), this Yanagi offers exceptional agility and control, making it ideal for smaller, precise sashimi work, delicate fish fillets, or tighter kitchen spaces where a longer knife might be restrictive. Learn More -
Minonokuni Ume 210mm Yanagiba
The Art of the Slice: The Minonokuni Ume 210mm Yanagiba The Yanagiba, or "willow leaf blade," is the quintessential tool for slicing raw fish for sushi and sashimi. The Minonokuni Ume 210mm Yanagiba is a masterful expression of this traditional form, handcrafted to create effortlessly clean, single-stroke cuts that preserve the delicate texture and flavor of the fish. The blade's incredible performance comes from its single-bevel grind and a core of SK-4 High-Carbon Steel. This tough and durable tool steel is prized for its excellent edge retention and ease of sharpening, allowing it to take on a wickedly sharp, long-lasting edge. The long, slender blade is designed for a graceful pull-cut, allowing the blade's length, not pressure, to do the work. A Note on Care: SK-4 is a reactive 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 grey patina will develop over time, telling the story of your culinary journey. Learn More -
Minonokuni Ume 195mm Deba
The Minonokuni Ume 195mm Deba is a traditionally crafted Japanese knife designed for precision and durability. Part of the Ume (Plum) series, these knives are produced by individual craftsmen as part of the Minonokuni project, ensuring a level of quality that exceeds production knives at this price point. This Deba knife features a 195mm (7.67 inches) blade made from SK-4 carbon steel, with a Rockwell Hardness of 58-60. Also called yellow paper steel, this carbon alloy is softer than white or blue carbon steels, so it can be sharpened more easily and is less likely to chip when making direct contact with bone or hard boards. This steel type is an excellent choice for anyone who prefers a tough blade and is comfortable sharpening their knife more often. This is an excellent choice for chefs who are beginning to work with traditional Japanese knife shapes. The quality of the grind-work is a crucial aspect to consider when purchasing traditional Japanese knives. Despite its low price point the Ume series is beautifully shaped and ground which ensures the knife is flat enough for the shinogi line to contact the sharpening stone all the way to the edge. The knife has an Urasuki chisel grind and a Japanese Magnolia (Ho Wood) handle with a polycarbonate ferrule. The blade length of 195mm is suitable for filleting and butchering medium to large fish, providing ample blade for clean, efficient cuts. Deba knives are specifically designed with a thick spine and a sturdy blade to handle tasks like removing fish heads, filleting, and deboning, without chipping the blade. This knife is a work horse that can be used to process high volumes of fish with ease. Learn More$148.00 -
Minonokuni Ume 180mm Left Handed Deba
Minonokuni Ume - 180mm Deba, LEFT hand Learn More -
Minonokuni Ume 180mm Deba
The Minonokuni "Ume" Deba is a traditional Japanese tool designed for the serious task of butchering and filleting whole fish. The 180mm size is a powerful and versatile choice, giving you the leverage to handle tough fish heads and spines while allowing for precise cuts. The blade is forged from SK-4 High Carbon Steel (also known as Yellow Paper Steel), a tough and durable carbon steel known for its excellent wear resistance and its ability to hold a sharp edge. This is a durable steel that is less likely to chip than harder White or Blue steels. The blade is ground in the traditional single-bevel style for right-handed use. This creates a chisel-like edge that makes incredibly clean, precise cuts, separating flesh from bone with minimal damage to the fish. The knife’s substantial weight and thick spine provide the necessary force for heavy cuts. As a true high-carbon steel knife, the blade will develop a patina (a dark coloring) over time, which is a natural characteristic that helps protect the steel. To prevent rust, this knife requires proper care: it must be washed by hand and dried completely immediately after use. This Deba offers the authentic performance and connection to traditional Japanese craftsmanship that chefs value. Learn More$110.00 -
Minonokuni Ume 165mm Left Handed Deba
The Minonokuni Ume 165mm Left Handed Deba is primarily used to break down whole fish and poultry. This is a thick, heavy blade designed to 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. The steel type used in this blade SK5 also known as Yellow Paper. This is the softest and most forgiving of the steels used in traditional hand-forged Japanese knives which means that this knife will need to be sharpened more frequently than the white or blue steel alternatives, but that it is also less likely to chip. We recommend SK5 steel for use on deba knives which are by nature used to cut directly against, along and between bones and are therefore subject to more abuse than most knife shapes.
Please note, this is a Left Handed Deba. If this is your first carbon (not stainless) steel knife we recommend that you read about the Care and Maintenance of Carbon Steel Knives.
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Minonokuni Ume 165mm Deba
Minonokuni Ume 165mm Deba: The Authoritative Workhorse for Fish Butchery The quintessential tool for serious fish preparation, the Minonokuni Ume 165mm Deba is a classic workhouse. This hand-forged blade has the length and heft needed to process larger fish and the versatility to carefully dress smaller catches. The soul of a Deba lies in its dual nature: unyielding power and surgical finesse. This knife features a thick spine and a substantial weight that provide leverage to drive cleanly through tough fish heads, collars, and dense bones without hesitation. This raw power seamlessly transitions to a screamingly sharp, single-bevel edge. This traditional grind allows you to glide the blade flat against the fish's skeleton, separating pristine fillets with breathtaking precision and minimal waste. At 165mm (6.5"), this blade hits the "sweet spot" of professional performance. It provides the increased heft and longer cutting edge needed to confidently break down medium-to-large fish like cod, yellowtail, or salmon. Yet, it retains the balance and control required for all-around tasks, making it the one Deba that can truly do it all. It is the perfect upgrade for the dedicated home cook and an indispensable staple for the professional chef. Part of the "Ume" (梅) or "Plum Blossom" series, this knife represents resilience and refined strength. Where the plum blossom signals the promise of spring, this Deba signals the confident stride of a practitioner dedicated to mastering their craft. Learn More -
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
