Knives

Minonokuni | Ao-gami Damascus | 170mm Nakiri Learn More

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

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

Master the Art of Fish Butchery with the Minonokuni Gin-San 165mm Deba Experience the pinnacle of Japanese craftsmanship with the Minonokuni Gin-San 165mm Deba, a knife forged for the precise and demanding art of breaking down fish. This traditional Japanese blade is an essential tool for any chef who is serious about seafood, from filleting and deboning to removing the head with a single, clean cut. The Deba's significant weight and thick spine provide the power needed for tough tasks, making it ideal for processing whole fish and even poultry with small bones. The heart of this Deba is its Gin-San (Silver #3) stainless steel blade. This premium steel is highly regarded by chefs for offering the best of both worlds: the razor-sharp edge and ease of sharpening found in carbon steels, combined with the rust resistance and low maintenance of stainless steel. The blade's composition allows it to take a fine, crisp edge and hold it, ensuring reliable performance in a busy kitchen. Designed with purpose, the 165mm blade is a versatile size, while the knife's pointed tip allows for delicate work and precision cuts close to the bone. The single-bevel grind, a hallmark of traditional Japanese cutlery, creates an incredibly sharp edge for effortless slicing. The substantial feel of the knife provides controlled force, letting the weight of the blade do the work for you. Key Features: Blade Steel: Gin-San (Silver #3) Stainless Steel for a carbon steel feel with rust resistance. Blade Length: 165mm (6.5 inches) Knife Style: Deba, the traditional Japanese fish butchery knife. Primary Use: Ideal for filleting, deboning, and portioning whole fish and poultry. Grind: Traditional single-bevel for exceptional sharpness. Craftsmanship: Expertly forged to deliver superior performance and durability. Whether you are a professional sushi chef or a passionate home cook dedicated to preparing fish with precision, the Minonokuni Gin-San Deba is an indispensable tool that will elevate your culinary skills. Learn More

Minonokuni Gin-san 210mm Yanagi Learn More

Minonokuni Gin-San 240mm Yanagi Learn More

The Minonokuni Gin-San 180mm Kamagata Usuba is a traditionally hand-forged knife designed to cut vegetables either in hand or on the board. More versatile than the traditional square ended usuba, this knife has a pronounced tip that can be used to create precisely controlled or decorative cuts. Gin-san steel is a very unique material; it can be hammer forged using the ancient techniques of samurai swordmakers, but is a stainless steel. This material requires less care and maintenance that any traditional carbon steel knives so it is a great choice for anyone who prefers a low maintenance blade. At 180 mm this blade is long enough to cut most any fruit or vegetable without being too heavy or cumbersome. This knife is truly a work of art. It would make a great addition to any knife collection and is a fantastic choice for the home collector or working chef. If you prefer a longer blade this knife is also available in a 210mm length.  Learn More

Minonokuni Gin-San 210mm Kama-Usuba Learn More

Minonokuni Gin-san 180mm Mioroshi Deba Learn More