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Knives
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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 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 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 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 270mm Left Handed Yanagi Saya
Minonokuni 270mm Yanagi Saya, LEFT hand Learn More$36.00 -
Minonokuni 240mm Left Handed Yanagi Saya
Minonokuni 240mm Yanagi Saya, LEFT hand Learn More -
Minonokuni 180mm Deba Saya
Minonokuni 180mm Deba Saya Learn More -
Minonokuni 165mm Left Handed Deba Saya
Minonokuni 165mm Deba Saya LEFT hand Learn More -
Minonokuni Matsu 210mm Kama-Usuba
The Kamagata Usuba is a one sided, hand forged, pure carbon vegetable knife. Designed with a long, flat blade to maximize the amount of contact made with the cutting surface, the Matsu 210mm Kama-Usuba will make quick work of any vegetable prep. This knife will be your go-to when cutting, chopping, dicing or mincing fruits and vegetables. Hand-forged using Aogami-ko HonKasumi Blue steel, the Matsu 210mm Kama-Usuba takes and holds an extremely thin edge. Best used in conjunction with a soft wood hinoki board. This knife offers top of the line performance at a very reasonable price. Matching saya is inlcuded.
This knife should be hand-washed and dried immediately after use to prevent rusting. Learn more about the Care and Maintenance of Carbon Steel Knives Learn More$400.00 -
Minonokuni Matsu 180mm Kama-Usuba
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$330.00
