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Knives
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Minonokuni Homura Blue/Stainless 150mm Petty
Minonokuni Homura Blue/Stainless 150mm Petty Learn More -
Minonokuni Homura 170mm Ao-Ko Nakiri
The Minonokuni Homura 170 mm (6.9 inch) nakiri construction consists of a matte stainless steel jacket welded to a core of Blue 2 carbon steel. This leaves only the exposed edge requiring the special care needed for carbon steel and creates a beautiful two-tone design as the exposed carbon steel develops a patina. Should the stainless steel become scratched or marred over time, it is easily restored using fine 0000 steel wool or synthetic pad. The blade is sharpened 50/50 and the oval sandalwood handle and blackwood ferrule are suitable for either left or right handed users. Primarily used as an all-purpose vegetable knife, the nakiri is a more durable version of an usuba due to the double grind. Learn More -
Minonokuni Homura 170mm Ao-Ko Santoku
Minonokuni Homura 170mm Ao-Ko Santoku The Minonokuni Homura 170mm Santoku is an all-purpose Japanese knife for cooks who want the edge of blue carbon steel with less of its maintenance. A santoku, or “knife of three virtues,” handles slicing, dicing and mincing with equal ease, and its compact length suits smaller cutting boards and everyday preparation of vegetables, fish and boneless meat. Features Ao-ko carbon steel core: The cutting edge is Ao-ko (Blue Paper) carbon steel, valued for the fine edge it accepts and for its edge retention. Stainless steel cladding: A stainless jacket covers the faces of the blade, so only the exposed edge needs the attention a carbon knife requires. This construction greatly reduces the risk of rust compared with a blade made entirely of carbon steel. Double-bevel edge: The symmetrical edge cuts straight and suits right- and left-handed cooks alike. Japanese wa-handle: The light, oval red sandalwood handle places the balance toward the blade and gives a secure grip in either hand. Choosing Within the Homura Line Cooks who prepare mostly vegetables may prefer the flat edge of the Minonokuni Homura 170mm Ao-Ko Nakiri. For longer slicing strokes and larger cuts of meat, the Homura 210mm Ao-Ko Wa-Gyuto offers more length. The Homura 150mm Petty covers detail work and trimming. Learn More$230.00 -
Minonokuni Homura 240mm Ao-Ko Wa-Gyuto
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 -
Minonokuni Homura 210mm Ao-Ko Wa-Gyuto
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$330.00 -
Minonokuni Raku Ao-Ko Super Tsuchime 180mm Gyuto
We are proud to offer works of Japan's Minonokuni Blacksmiths. The Raku series (Aogami Super Blue Steel). In Japan Raku means "being happy" as well as "being easy (to maintain)." In other words they would like you to imagine a person who cooks happily using a hocho that is sharp and easy to maintain due its superior steel. This 180 mm. (7.1in.) Gyuto is an exceptional all purpose knife from finely filleting fish to chopping a bushel of carrots this Gyuto will do it with ease. The rounded handles on Japanese Gyuto's make working easier as the knife can gently spin and move in your palm. A handforged Gyuto of this size is hard to come by making this a rare handmade product of Japan. 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 types that hold an edge for a good while, 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.
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Minonokuni Raku Ao-Ko Super Tsuchime 170mm Santoku
AOS-2064 is 170mm santoku with kurouchi finish with a hammered tsuchime finish. A very versatile knife with a flatter edge than a gyuto. Learn More -
Minonokuni Raku Ao-Ko Super Tsuchime 170mm Nakiri
Experience the craftsmanship of traditional Japanese blacksmithing with the Minonokuni Ao-Ko Super Tsuchime 170mm Nakiri. Designed specifically for precise vegetable prep, this Nakiri features a core of Ao-Ko Super high-carbon steel—renowned for its excellent edge retention, hardness, and responsiveness on the cutting board. The hand-hammered tsuchime finish isn’t just beautiful—it also helps reduce drag and minimizes food sticking to the blade, making prep work smoother and more efficient. The flat edge profile makes it ideal for push-cutting and chopping, while the thin grind and acute edge deliver clean, effortless slices. Completed with a traditional octagonal wooden handle for balance and control, this knife blends performance, aesthetics, and heritage in one exceptional tool. Learn More -
Minonokuni Raku Ao-Ko Super Tsuchime 240mm Gyuto
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 Raku Ao-Ko Super Tsuchime 210mm Gyuto
Minonokuni | Ao-Ko Super Tsuchime | 210mm Gyuto Learn More
