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Knives
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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 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 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 240mm Yanagiba
This is the quintessential blade for the art of sashimi, a tool of perfect balance and uncompromising performance. The Minonokuni Take 240mm Yanagiba is the size trusted and revered by countless chefs, representing the ideal nexus of agile control and graceful reach. Its length is perfectly suited for slicing most fish fillets in a single, uninterrupted motion, the essential technique for creating the flawless, jewel-like surfaces that define world-class sushi and sashimi. There is no back-and-forth sawing; only one clean, fluid draw that preserves the delicate texture and locks in the pristine flavor of the fish. At the core of this exceptional knife is a blade forged from Shirogami #2 (White Paper Steel), a material celebrated in the culinary world for its ability to achieve a wickedly sharp edge and hold it through the rigors of a professional service. As a flagship of the premium "Take" (Bamboo) collection, this Yanagiba embodies a higher standard of craftsmanship and material excellence. For the serious home cook ready to elevate their craft or the professional chef seeking a reliable and masterfully balanced daily driver, the 240mm Yanagiba is the definitive choice—a true partner in the pursuit of culinary perfection. Learn More$200.00 -
Minonokuni Take 240mm Left-Handed Yanagi
Crafted for left-handed chefs who demand precision, the Minonokuni Take 240mm Left-Hand Yanagi is a traditional Japanese single-bevel slicer designed to create flawlessly clean cuts in sashimi and sushi. Forged in Japan by skilled artisans, the Take series features a high-carbon steel blade that sharpens to an exceptional edge, offering smooth, uninterrupted draws that preserve the texture and integrity of delicate fish. The blade’s length provides excellent control and glide, while the natural wood handle ensures comfort during extended prep. Ideal for both professional kitchens and serious home cooks, this Yanagi combines performance, tradition, and craftsmanship in one beautifully balanced tool Learn More$275.00 -
Minonokuni Take 270mm Yanagiba
The Minonokuni Také 270mm Yanagi is a traditional Japanese slicer, hand-forged from pure carbon steel and crafted with a single bevel edge for exceptional sharpness. Designed for precision slicing of fish and meats, this Yanagiba produces clean, effortless cuts that preserve the natural texture and flavor of your ingredients. At 270mm, this knife offers excellent balance and control, making it an ideal choice for both skilled home cooks and professional chefs. Its size is versatile enough for delicate sashimi work yet long enough to handle filleting and portioning with ease. Learn More$220.00 -
Minonokuni Take 270mm Left-Handed Yanagi
Také 270 mm (10.6 in) Left Handed Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.
Please note that this knife is intended for left handed use, if you are right handed we carry a right handed model also, found here. Learn about the Care and Maintenance of Carbon Steel Knives Learn More -
Minonokuni Take 300mm Yanagiba
Minonokuni Také 300 mm (11.8 in) Yanagi slicer. The Yanagi is a one sided, hand forged, pure carbon steel slicer. This knife is ideal for slicing meats and fish with precision. This larger 300mm Yanagiba is typically used by the very experienced chef and can be used to extract fillets from larger fish.
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Minonokuni Take 330mm Yanagi
This is not merely a knife; it is the pinnacle of the slicer's art, a tool reserved for the chef who commands the sushi bar. The Minonokuni Take 330mm Yanagi is an instrument of breathtaking scale and singular purpose: to achieve the perfect, uninterrupted slice. Its extraordinary length is its defining feature, allowing you to draw the blade through the largest fillets of tuna, salmon, or yellowtail in one single, continuous pull—the ichi-hiki. This exacting technique is the secret to sashimi that is glossy, pristine, and texturally perfect, preserving the delicate flesh without the slightest hint of friction or tearing. The soul of this master's blade is its core of Aogami #2 (Blue Paper Steel), a legendary high-carbon steel prized for its otherworldly sharpness and exceptional edge retention. This premium steel ensures the long, willow-leaf blade remains impeccably sharp through the most demanding service. As a flagship of the "Take" (Bamboo) collection, this Yanagi represents the highest standards of performance and material purity. To wield the 330mm Yanagi is to embrace the final word in precision, transforming the act of slicing fish into a mesmerizing, fluid, and masterful performance. Learn More$300.00 -
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
