Knives

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

Minonokuni Ao-Gami Damascus 240mm Gyuto Experience the pinnacle of Japanese craftsmanship with the Minonokuni Ao-Gami Damascus Gyuto. A true workhorse in any kitchen, this 240mm chef's knife is meticulously designed for versatility, precision, and enduring performance. Whether you are a professional chef or a passionate home cook, this blade is engineered to elevate your culinary creations. As beautiful as it is functional this knife is eqxuisitely crafted and a pleasure to use. At the heart of this knife is Ao-Gami, or Blue Paper Steel, a premium carbon steel renowned for its extraordinary sharpness and exceptional edge retention. This core is clad in layers of steel that are hand-forged and folded to create a stunning, unique Damascus pattern on the blade. This layering isn't just for beauty; it adds resilience and strength to the blade. The Gyuto is the Japanese interpretation of the classic Western chef's knife, celebrated for its multipurpose capabilities. Its 240mm length is favored by many professionals for its ability to handle larger cuts of meat and fish, while remaining agile enough for dicing vegetables and performing delicate slicing tasks. The blade's profile is beautifully tapered which allows for precise and nimble handling. Key Features: Steel: Ao-Gami (Blue Paper Steel) for superior hardness and long-lasting sharpness. Blade Construction: Exquisite Damascus steel cladding provides durability and a one-of-a-kind aesthetic. Blade Type: 240mm Gyuto (Japanese Chef's Knife), an all-purpose tool for a wide range of kitchen tasks. Artisan Craftsmanship: Classically hand forged 
Performance and Care: The high-carbon Ao-Gami steel blade is capable of achieving a razor-sharp edge, ensuring clean, effortless cuts that preserve the integrity of your ingredients. As with all high-carbon steel knives, this blade will develop a natural patina over time, a beautiful bluish-gray hue that tells the story of its use and protects it from deeper corrosion. To ensure the longevity of your Minonokuni Gyuto, it is essential to hand wash and thoroughly dry the knife immediately after use to prevent rust. With proper care, this knife will be a treasured and reliable partner in your kitchen for a lifetime.   Learn More

The Quintessential Japanese Workhorse: The Minonokuni Aogami Damascus 210mm Gyuto The Gyuto is the heart of the Japanese kitchen, and the Minonokuni 210mm Gyuto is a masterclass in the form. This is the one knife that can do it all, from slicing and dicing vegetables to portioning fish and meat. Forged by hand by skilled artisans in Sakai, Japan, this knife is a perfect fusion of raw cutting power, delicate precision, and timeless artistry. The soul 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. Learn More

The Minonokuni Homura 240mm Ao-Ko Wa-Gyuto is a meticulously handcrafted Japanese chef’s knife built for exceptional sharpness, balance, and everyday reliability. At its core is Blue Steel (Ao-Ko), renowned for taking a razor edge and holding it through extensive prep work. To make maintenance easier, the blade is jacketed in stainless steel, reducing the risk of rust while still delivering the cutting performance of high-carbon steel. Its traditional wa-handle pairs warm Sandalwood with a dense, durable Blackwood ferrule, offering a comfortable, secure grip and a refined aesthetic. The 240mm profile provides excellent versatility—ideal for slicing, chopping, dicing, and precision cuts across proteins and vegetables. Combining artisanal forging with user-friendly design, the Homura Ao-Ko Wa-Gyuto is a standout tool for both professional chefs and serious home cooks seeking tradition, performance, and ease of care. Learn More

The Minonokuni Homura 210mm Gyuto is a beautiful, hand-crafted artisan knife. This knife has an Ao-Ko, Blue, Carbon steel core that has been sandwiched in Stainless Steel for rust resistance and ease of care. Hand-hammered and forged in the traditional sword-making methods this is a true craftsman work of art.  Learn More

We are proud to introduce to America the finest work of Japan's Minonokuni Blacksmiths The Raku (Aogami Super Steel). In Japan Raku means "being happy" as well as "being easy (to maintain)." In other words we would like you to imagine a person who cooks happily using a hocho that is sharp and easy to maintain due to its superior steel. This 240 mm. (9.4in.) Gyuto even for a hand forged knife the Raku 240 Gyuto is exceptionally large; a thick spine and thick choil tapering to a razor thin edge makes this an incredibly tough knife to forge by hand. The Super Blue Steel used in this Raku Gyuto is known for holding a fine edge for much longer than competitive steel types and is easy to reshapen. Some knives use very hard steel, it may hold an edge for awhile but hard steels can be very hard to resharpen. This is not the case with Super Blue which responds very well to ceramics and whetstones. These incredibly unique Hochos are forged by experienced Japanese Blacksmiths using the best blade and handle materials available. Spine Thickness (near handle): 6.2 mm Blade Height: 54 mm Weight: 10.1 ounces Handle Length: 5.9 in. (148mm) Steel type: Super Aogami (Super Blue) Learn More

Minonokuni | Ao-Ko Super Tsuchime | 210mm Gyuto Learn More

The Minonokuni Aogami Black 180mm Gyuto is a masterfully crafted Japanese chef’s knife that blends traditional forging techniques with exceptional cutting performance. Handcrafted in Japan, this 180mm Gyuto (approximately 7 inches) offers the versatility and precision that both professional chefs and passionate home cooks appreciate. Forged from premium Hitachi Ao-Gami (Blue Steel), this blade delivers outstanding edge retention, impressive sharpness, and easy resharpening. Ao-Gami steel is prized for its high carbon content and added chromium and tungsten, enhancing durability while maintaining the razor-like edge Japanese knives are known for. The result is a blade that glides effortlessly through vegetables, proteins, and herbs with clean, precise cuts. For those seeking authentic Japanese performance with superior edge retention, the Minonokuni Aogami Black 180mm Gyuto is a refined and reliable addition to any kitchen. Learn More

A Masterclass in High-Carbon Performance: The Minonokuni Homura Kuro Gyuto When your shift requires processing forty pounds of protein or precision-slicing a mountain of mirepoix, generic stainless steel won't suffice. The Minonokuni Homura Kuro 240mm Gyuto is a purpose-built tool for the culinary athlete. Hand-forged by elite Minonokuni blacksmiths exclusively for Knife Merchant, this blade is centered around a core of Hitachi Aogami (Blue #2) carbon steel. This isn't just a knife; it's a high-performance instrument capable of reaching a Rockwell hardness that keeps its 'scary-sharp' edge long after other knives have failed. The aesthetic is as functional as it is striking. The 'Kuro' or Kurouchi (blacksmith’s) finish provides a rustic, non-glare appearance that actually aids in food release and offers a layer of protection against the natural reactivity of the carbon steel. Paired with a traditional Sandalwood handle and a durable Blackwood ferrule, the balance point is expertly tuned for the 'pinch grip' used by professionals, making the 9.4-inch length feel nimble and intuitive. Whether you are a line cook navigating a frantic dinner service or a dedicated home enthusiast mastering Japanese sharpening stones, this Gyuto provides the tactile feedback and geometric efficiency required for elite-level prep work. Learn More