Knives

Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Knife includes saya. Learn about the Care and Maintenance of Carbon Steel Knives Learn More

Precision Engineered for the Professional Kitchen The Minonokuni Matsu 210mm Usuba is not a general-purpose tool; it is a specialized instrument designed for the absolute mastery of vegetable prep. In high-stakes professional environments, the difference between a standard cut and a surgical one lies in the blade’s geometry. This Usuba utilizes a traditional single-bevel chisel grind, featuring the critical Urasuki (concave back surface) which creates an air pocket during slicing. This design minimizes surface drag and prevents vegetables from sticking to the blade, allowing for the fluid execution of katsuramuki—rotary peeling of cucumbers or daikon into continuous, paper-thin sheets. Metallurgy and Edge Retention Forged from Aogami-ko (Blue Steel) HonKasumi, this knife is tempered to an exceptional Rockwell Hardness of 63-65. For the professional chef, this means the edge maintains its 'toothy' bite through 50+ pounds of mirepoix or delicate garnish work without requiring mid-shift honing. The carbon steel construction allows for a significantly finer edge than stainless alternatives, though it demands disciplined care to prevent oxidation. The 210mm length provides the necessary weight and surface area for clean, vertical push-cuts, ensuring the blade does not wander during heavy prep. Included is a custom-fit wood Saya to protect the high-carbon edge during storage or transport.   Learn about the Care and Maintenance of Carbon Steel Knives Learn More

The Kamagata Usuba is the traditional Japanese predecessor to the santoku. These knives are used for slicing and chopping vegetables. The long, straight cutting surface of this knife enables you to create very precise cuts and to work very quickly. Kama-usubas are similar to the traditional usuba shape with the added value of a sharpened tip that can be used to make piercing cuts or carvings. The Matsu 180mm Kama-Usuba is made with Aogami-ko HonKasumi Blue steel. This steel is very hard and can be sharpened to a very thin edge. Ideally used on a soft wooden cutting board (like Hinoki), this knife will offer the ultimate edge retention and ease of cutting.  This knife includes a matching saya.  The Minonokuni Matsu 180mm Kama-Usuba is made of pure carbon steel (not stainless). Carbon steel takes a beautiful edge and can be re-sharpened very easily, but does need to be washed and dried immediately after use. Learn about the Care and Maintenance of Carbon Steel Knives Learn More