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Knives
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Minonokuni Take 150mm Left Handed Deba
For too long, the left-handed chef has been forced to adapt, to compromise, to work against the very design of their tools. The Minonokuni Take 150mm Left-Handed Deba is not an adaptation; it is a declaration. This is the definitive butchery knife, forged from the ground up to move with you, not against you. The Deba is the heavyweight champion of the Japanese kitchen, and its purpose is singular: the powerful, precise dismemberment of fish and poultry. The 150mm blade offers the perfect balance of compact agility and brutal efficiency, allowing you to navigate the delicate anatomy of a sea bream or quail with the same confidence you use to drive its thick, weighted spine through a sturdy fish collar. The heart of this knife is its Aogami #2 (Blue Paper Steel) core—a material chosen for its ferocious, long-lasting edge and its underlying toughness. This isn't just steel; it's the embodiment of resilience, capable of withstanding the demanding work of butchery while retaining the surgical sharpness needed to separate flesh from bone without tearing. The true left-handed, single-bevel grind is its defining feature, providing a level of control that feels like a revelation. The blade steers itself, tracing the bone structure naturally and intuitively, leaving behind pristine fillets. This Minonokuni Take Deba is more than a tool; it is the restoration of balance, an instrument of power finally placed correctly in your hand. Learn More$260.00 -
Minonokuni Take 150mm (5.9 in.) Deba
The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 135mm and 150mm sizes really comes down to comfort in controlling the knife and size of fish to be cut. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$190.00 -
Minonokuni Take 135mm (5.3 in.) Ko-Deba
The Deba (fat knife) is primarily used for breaking down whole fish and poultry. This smaller knife commonly referred to as a Ko-Deba is a smaller more lightweight Deba, not so great for cleaving fish heads, use this Deba for filleting. The way the Deba tapers from a thick spine, near the handle, to a thin tip allows the user to often feel the tip of the knife touching the bones making tics at each bone as the knife glides through the fish. Learn More$180.00 -
Minonokuni Gin-San 240mm Mioroshi Deba
Minonokuni Gin-san 240mm Mioroshi Deba Learn More -
Minonokuni Gin-San 195 mm Mioroshi Deba
Minonokuni Gin-san 195 mm Mioroshi Deba Learn More -
Minonokuni Gin-San 180mm Mioroshi Deba
Minonokuni Gin-san 180mm Mioroshi Deba Learn More -
Minonokuni Gin-San 210mm Kama-Usuba
Minonokuni Gin-San 210mm Kama-Usuba Learn More -
Minonokuni Gin-San 180 mm Kama-Usuba
The Minonokuni Gin-San 180mm Kamagata Usuba is a traditionally hand-forged knife designed to cut vegetables either in hand or on the board. More versatile than the traditional square ended usuba, this knife has a pronounced tip that can be used to create precisely controlled or decorative cuts. Gin-san steel is a very unique material; it can be hammer forged using the ancient techniques of samurai swordmakers, but is a stainless steel. This material requires less care and maintenance that any traditional carbon steel knives so it is a great choice for anyone who prefers a low maintenance blade. At 180 mm this blade is long enough to cut most any fruit or vegetable without being too heavy or cumbersome. This knife is truly a work of art. It would make a great addition to any knife collection and is a fantastic choice for the home collector or working chef. If you prefer a longer blade this knife is also available in a 210mm length. Learn MoreRegular Price: $330.00
Special Price $280.00
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Minonokuni Gin-San 270mm Yanagi
The Minonokuni Ginsan 10.6 in. (270mm) Yanagiba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.
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Minonokuni Gin-San 240mm Yanagi
Minonokuni Gin-San 240mm Yanagi Learn More
