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Knives
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Masahiro Traditional Carbon Left Handed 7 in. (180mm) Deba
The Masahiro Traditional Carbon Left Handed 7 in. (180mm) Deba has a heavy duty blade, that can be treated like a light duty cleaver. Although it is shaped like a Chef Knife, this knife is meant for fish, poultry and other meats, not vegetables or precision knife work. Learn More$240.50 -
Masahiro Traditional Carbon Left Handed 8.25 in. (210mm) Yanagi
Surgical Precision for the Left-Handed Saucier and Sushi Chef For the left-handed professional, finding a true single-bevel blade that doesn't compromise on geometry is a constant challenge. The Masahiro Traditional Carbon 210mm Yanagi is the definitive answer. Crafted in Seki, Japan, this blade is purpose-built for the unique mechanics of left-handed pull-slicing. Unlike converted right-handed blades, this Yanagi features a proper Urasuki (concave) back side, creating an air pocket that prevents fish from sticking to the blade during delicate service. At the heart of this tool is Yellow Paper (Kigami) steel. For the seasoned chef, this means a knife that takes a terrifyingly sharp edge with minimal time on the stones. While it requires the disciplined care of a carbon steel tool—immediate drying and occasional oiling—the payoff is a level of sharpness that stainless alloys simply cannot match. The 210mm (8.25 inch) length is the 'goldilocks' size: agile enough for tight garnish work and small-plate sashimi, yet possessing enough runway for clean, single-stroke cuts through medium-sized fillets like Hamachi or Sake. This knife is designed for the high-intensity environment of a professional sushi bar or a fine-dining crudo station. The Ho-wood handle provides a lightweight, natural grip that remains secure even when hands are wet, ensuring you maintain absolute control over the blade's trajectory through every slice. Learn More$152.25 -
Masahiro Traditional Carbon Left Handed 270mm Yanagi
The Masahiro Traditional Carbon Left Handed 270mm Yanagi is most commonly used for slicing fish. The The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones. Learn More$213.00 -
Minonokuni Sakura Damascus 150mm Deba
The Minonokuni 5.9 inch (150mm) Sakura Deba is made from Shirogami-Ko Damascus meaning that we're using a #2 White Steel with Damascus cladding. This Deba cuts as beautifully as it appears. Handle is Red Sandalwood with Ebony wood handle. Hand-forged, water quenched craftsmen piece for breaking down whole fish, cutting lobster, etc.. Made in Japan. If you're unfamiliar with carbon steel you may be interested in learning more about the Care and Maintenance of Carbon Steel Knives. Learn More -
Minonokuni Sakura Damascus 210mm Yanagi
The Minonokuni Sakura Yanagi is a masterclass in purpose-driven design, crafted specifically for the delicate art of slicing sushi and sashimi. This 210mm slicer combines traditional Japanese metallurgy with elegant materials to create a tool that offers both exceptional performance and aesthetic appeal. The Blade: Shirogami-ko Damascus The blade's construction is its most defining feature. At its core is Shirogami-ko (White Steel #1), a highly refined and pure carbon steel celebrated for its ability to achieve a phenomenally sharp edge. This allows for the cleanest possible cuts, preserving the delicate texture and flavor of raw fish. This razor-sharp core is protected by layers of steel that have been forge-welded to create a beautiful and unique Damascus pattern. This cladding adds durability and resilience to the hard Shirogami core. Hardened to a high Rockwell Hardness (approx. 60-62 HRC), the blade boasts superior edge retention. The blade features a traditional single-bevel Urasuki Chisel Grind. This geometry, with a hollow grind (urasuki) on the flat back side, is critical for performance. It minimizes drag as the knife passes through fish and helps each perfect slice to separate cleanly and effortlessly. At 210mm, this Yanagi is agile and perfectly suited for home use or for chefs working with smaller blocks of fish. The Handle: Red Sandalwood Providing balance and control is a handle made from rich, dense Red Sandalwood. Prized for its durability and deep, warm coloration, the traditional octagonal shape offers a comfortable and secure grip for the long, uninterrupted pull-cuts that define the Yanagi technique. Crafted in Japan, the Minonokuni Sakura Yanagi is a specialized instrument designed for those who seek perfection in every slice. Care Note: This blade is crafted from high-carbon Shirogami steel and is not stainless. To prevent corrosion, it must be hand-washed and dried completely immediately after use. A light coating of food-grade mineral oil is recommended for storage. Learn More -
Minonokuni Sakura Damascus 240mm Yanagi
The Minonokuni Sakura 9.4 in. (240mm) Yanagi is a traditionally forged, kasumi-style knife: a Shirogami-ko (White Paper) carbon steel edge laminated to a Damascus steel jacket. It is suited to skinning smaller fish and to precise sashimi work, and the weight of the blade assists in filleting. The long hexagonal handle is red sandalwood with a black laminated wood ferrule./p> Blade Width: 4.8 mm Blade Height: 30.3 mm Weight: 4.85 ounces Steel type: Shirogami-ko (White Paper) carbon steel (not stainless) Hadn Forged in Japan Learn More -
Minonokuni Sakura Damascus 270mm Yanagi
The Minonokuni Sakura Damascus 270mm Yanagiba is a refined expression of traditional Japanese knife craftsmanship, purpose-built for the art of sashimi and sushi preparation. Designed for clean, uninterrupted pull cuts, this long, slender blade allows proteins to be sliced with exceptional precision, preserving texture, flavor, and presentation. Forged from Shirogami (White Steel) Damascus, the blade delivers outstanding sharpness and edge responsiveness, prized by professional chefs for its ability to take a razor-fine edge with ease. The elegant Damascus cladding showcases subtle flowing patterns, inspired by “Sakura” (cherry blossoms)—a nod to the fleeting beauty and craftsmanship rooted in Japanese tradition. Hardened to HRC 60–62, the blade balances keen cutting performance with controlled toughness. The traditional Urasuki chisel grind creates a slight hollow on the blade face, reducing drag and ensuring smooth, effortless release during long slicing motions—an essential feature for precise fish work. At 270mm, the yanagiba’s extended length excels at single-pass cuts through larger fillets, minimizing cell damage and delivering pristine results. Finished with a Red Sandalwood wa-handle, the knife offers a warm, comfortable grip and excellent balance, complementing the blade’s refined performance with understated elegance. Handcrafted in Japan, the Minonokuni Sakura Damascus Yanagiba is an exceptional choice for chefs and dedicated enthusiasts who value tradition, sharpness, and uncompromising slicing performance. Learn More$648.00 -
Minonokuni Sakura Damascus 210mm Usuba
A union of traditional artistry and high-performance materials, the Minonokuni Sakura Usuba (SKU: Sakura-1615) is a precision tool crafted for the specialist. Its purpose is to perform meticulous vegetable work with unparalleled ease and accuracy. The Damascus Blade: The soul of this knife is its striking Shirogami-Ko Damascus blade. The construction features a core of high-purity Shirogami-ko (White Steel #1), a carbon steel revered by Japanese bladesmiths for its ability to achieve an incredibly sharp edge. This hard cutting core is protected by layers of softer steel forge-welded around it, creating the elegant, wave-like pattern characteristic of Damascus steel. This process provides the perfect blend of properties: the extreme sharpness of the Shirogami core with the added durability and resilience of the Damascus cladding. Hardened to a Rockwell Hardness of 60/62, the blade offers exceptional edge retention through rigorous use. The 210mm (8.3-inch) blade is ground to a traditional Urasuki Chisel profile—a single-bevel edge with a concave hollow on the back. This specialized grind is the key to creating razor-thin, clean slices while minimizing friction and preventing food from sticking. Learn More$660.00 -
Minonokuni Sakura Damascus 210mm Kama-Usuba
Minonokuni Sakura Damascus 210mm Kama-Usuba: The Art of Vegetable Mastery Experience the pinnacle of Japanese blade artistry and culinary precision with the Minonokuni Sakura Damascus 210mm Kama-Usuba. More than just a knife, this is a handcrafted masterpiece designed for the chef who demands unparalleled performance in vegetable preparation and appreciates the profound beauty of traditional Japanese craftsmanship. The "Sakura" (cherry blossom) motif, delicately integrated into its design, evokes the transient beauty of Japanese spring, making this knife a stunning centerpiece in any collection. The blade itself is a testament to the smith's skill, featuring a breathtaking Damascus pattern created by expertly forging and layering different steels around a core of ultra-pure Shirogami-Ko (White Paper Steel). This not only results in a unique, rippling aesthetic but also contributes to the blade's resilience and the core steel's legendary cutting performance. At its heart, the 210mm Kama-Usuba (sickle-shaped thin blade) is a specialist's tool. The "Kama" style, with its pointed tip, offers exceptional agility for intricate decorative cuts (kazari-giri), precise peeling (katsuramuki), and detailed vegetable work, setting it apart from the blunt-tipped Kanto-style Usuba. The traditional single-bevel edge, forged from Shirogami-Ko hardened to an impressive HRC 62, is ground to a scalpel-like sharpness. This allows for incredibly thin, clean slices that preserve the delicate cell structure of vegetables, enhancing their flavor and texture. Learn More$660.00 -
Minonokuni Gin-San 165mm Deba
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
