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Knives
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Minonokuni Ume 180mm Usuba
Discover the soul of Japanese vegetable preparation with the Minonokuni Ume 180mm Usuba. More than just a knife, this is a specialized instrument designed for the chef who seeks perfection in every cut. The name Usuba translates to "thin blade," and this knife is the epitome of that principle, engineered to glide through vegetables with surgical precision. Experience the meditative art of katsuramuki (rotary peeling) as you turn a daikon radish into a paper-thin, continuous sheet. Create flawless, translucent slices that preserve the integrity and vibrant flavor of fresh produce by minimizing cell damage. This Usuba is part of the "Ume" or "Essential Collection," representing an accessible entry point into the world of high-performance, traditional Japanese cutlery. The blade is forged from SK-4 high carbon steel, a material celebrated for its ability to achieve and maintain an incredibly sharp edge. The single-bevel grind, a hallmark of traditional Japanese knives, provides unmatched precision and control for intricate tasks. This isn't just a tool for slicing; it's an invitation to elevate your culinary craft, bringing a new level of artistry and intention to your vegetable dishes. Learn More -
Minonokuni Ume 300mm Yanagiba
The Minonokuni Ume 300mm Yanagiba is a professional-length tool designed for one essential purpose: to provide the unmatched reach required for slicing large, premium cuts of fish. The primary value of this 11.8-inch blade is its ability to glide through the widest fillets of tuna, salmon, or yellowtail in a single, uninterrupted pull. This is the only technique that creates a perfectly smooth, glossy surface, preserving the fish's delicate texture and flavor without tearing the flesh. For the serious chef, this length is not a luxury—it is a necessity. Where a shorter knife would require a second stroke or a change in angle, the 300mm blade ensures a flawless presentation every time. Forged from tough SK-4 High Carbon Steel, the blade holds its edge through long services and is straightforward to sharpen, making it a reliable workhorse for the demanding environment of a sushi bar. As a high-carbon steel knife, it will develop a characteristic patina with use and requires proper care: always wash and dry it by hand immediately after use. This Yanagiba is the definitive choice for the professional or enthusiast who understands that when it comes to sashimi, the quality of the cut is everything. Learn More -
Minonokuni Ume 270mm Left-Handed Yanagi
Finally, a traditional Japanese slicing knife designed without compromise for the left-handed chef. The Minonokuni Ume Yanagiba is not merely a knife with a different handle; its blade is forged and ground with a true single-bevel on the left side. This proper, mirror-image geometry is the only way to achieve the straight, flawless cuts essential for perfect sashimi, eliminating the frustrating steering and tearing that occurs when a lefty is forced to use a right-handed slicer. The 270mm blade is a professional length, providing the reach needed to slice larger fillets of tuna, salmon, and other fish in one single, uninterrupted stroke—the hallmark of a master sushi chef. Forged from tough SK-4 High Carbon Steel, the blade is celebrated for its ability to take a razor-sharp edge and for its ease of sharpening, making maintenance straightforward. Like all traditional carbon steel knives, this Yanagiba requires simple care and will develop a beautiful, protective patina over time. It must be washed and dried by hand immediately after use. This is the authentic, correct tool for the left-handed user dedicated to mastering the art of sushi. Learn More -
Minonokuni Ume 270mm Yanagiba
The 270mm Ume Yanagi is a preferred length for breaking down tuna and for making clean cuts of larger portions without having to saw back and forth. Also used in some presentations where you have several slices of sashimi that are laid across the blade and then transferred to the serving dish. Excellent grind work on these knives.
Learn more about the Care and Maintenance of Carbon Steel Knives Learn More -
Minonokuni Ume 240mm Left-Handed Yanagi
Experience the art of sushi and sashimi as it was meant to be, with a blade crafted specifically for the left-handed chef. The Minonokuni Ume 240mm Left-Handed Yanagi is your key to unlocking flawless, single-stroke slices that define high-level Japanese cuisine. The name Yanagi, meaning "willow leaf," perfectly describes the long, gracefully thin blade, engineered to glide through fish with minimal friction. This specialized design ensures that the delicate texture and flavor of the fish are perfectly preserved, resulting in glistening, jewel-like cuts every time. As a part of the revered "Ume" or "Essential Collection," this Yanagi offers an authentic Japanese cutlery experience. It is forged from SK-4 high carbon steel, a material prized for its capacity to take on a razor-sharp edge and retain it. The true single-bevel, left-handed grind allows for unparalleled precision, drawing the blade effortlessly through protein in one long, uninterrupted motion. For the left-handed culinary artist, this knife is not a mere tool, but a true extension of your skill, transforming the preparation of raw fish from a simple task into a fluid, meditative practice. Learn More -
Minonokuni Ume 240mm Yanagiba
The Minonokuni "Ume" Yanagiba is the traditional Japanese knife designed for the single purpose of slicing raw fish for sushi and sashimi. The 240mm blade is a popular, versatile size, offering excellent control for both detailed work and slicing larger fillets, making it a favorite for home cooks and professional chefs alike. The long, narrow blade is forged from SK-4 High Carbon Steel, a tough steel known for holding its edge well and being easy to resharpen. It features a traditional single-bevel grind (for right-handed users), which creates a razor-sharp, chisel-like edge. This design allows the knife to glide through delicate fish with almost no friction, preserving the texture and flavor of every slice. The key to using a Yanagiba is to make one long, uninterrupted drawing cut, and this knife is perfectly balanced for that exact task. As a high-carbon steel knife, the blade will develop a natural patina (a dark, protective coloring) over time, a characteristic prized in traditional Japanese cutlery. To prevent rust, it requires simple but essential care: always wash and dry it by hand immediately after use. Learn More$92.00 -
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
