Knives

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

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 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

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 Blue/Stainless 150mm Petty Learn More

Minonokuni Matsu 165mm Deba Knife - Aogami #2 Blue Steel (Right-Handed) Experience the joy of traditional Japanese fish preparation with the Minonokuni Matsu Deba, a 165mm (6.5-inch) specialty blade meticulously crafted for the discerning chef or passionate home cook. This is more than just a knife; it's an heirloom-quality tool designed to process fish and poultry with ease and precision.  The "Matsu" (Pine) line from Minonokuni represents the resilience, longevity, and soul of traditional Japanese bladesmithing. This knife is hand-hammered and forged in the classic methods that have been used to forge samurai swords for hundreds of years. This right-handed Deba features: Exquisite Aogami #2 (Blue Steel) Kasumi Blade: Carbon (not stainless) Aogami #2 steel, renowned for its exceptional sharpness, superior edge retention, and surprising ease of sharpening. This hard cutting edge melds into a soft iron spine, which creates a beautiful "Kasumi" (misty) finish and adds strength and weight to the knife Purpose-Built Deba Design: The classic thick spine and substantial weight provide the necessary power to effortlessly cut through fish heads and bones. The acute single-bevel edge ensures incredibly clean, precise filleting, preserving the delicate texture of the fish. Versatile 165mm Blade Length: An ideal size for handling small to medium-sized fish with excellent control and maneuverability. This size offers optimal control while still providing enough length to cut a variety of game birds and fresh or salt water species. Authentic Wa-Handle: The traditional Japanese D-shaped handle is crafted from oiled Japanese Magnolia (Ho) wood. This lightweight, water-resistant wood offers a comfortable, natural, and secure grip, even with wet hands. Premium Buffalo Horn Ferrule: The handle is beautifully accented and reinforced with a genuine Buffalo Horn ferrule, adding a touch of luxury, durability, and ensuring a tight fit between blade and handle. Right-Handed Single Bevel: Sharpened primarily on one side for the precise, pull-cutting techniques characteristic of Japanese culinary arts.  Whether you're aiming for perfect sashimi slices or expertly butchering a whole catch, the Minonokuni Matsu Deba, with its premium Aogami #2 steel and traditional craftsmanship, offers an unparalleled cutting experience. Learn More

Unleash the Soul of Japanese Cuisine: The Minonokuni Matsu 180mm Deba For the culinary artist who understands that the finest dishes begin with the perfect cut, the Minonokuni Matsu 180mm (7-inch) Deba is not merely a knife—it is an extension of your will. Hand-forged by the esteemed craftsmen of Minonokuni Yamahide, the "Matsu" (Pine Tree) series embodies resilience, longevity, and the pinnacle of Japanese knifemaking artistry. This is the definitive tool for mastering the demanding tasks of fish butchery and poultry preparation with grace and surgical precision. The Heart of the Blade: Legendary Aogami Blue Steel The soul of the Matsu Deba is its formidable blade, forged from Aogami-ko Kasumi Blue Steel (Aogami #2), a high-carbon steel revered by professional chefs worldwide. This premium material is celebrated for its ability to achieve and maintain an incredibly sharp edge, ensuring clean, effortless cuts that preserve the delicate texture of the ingredients. The substantial 7mm spine and 11.45-ounce weight provide the necessary power to confidently break down fish heads and navigate through bones, while the traditional single-bevel grind offers unparalleled precision for filleting. A Handle Forged in Tradition, Designed for Control Grasp the octagonal handle, crafted from lightweight Ho wood (Japanese Magnolia), and feel the perfect balance and control it affords. Ho wood is prized for its comfortable and secure grip, even when wet, a critical feature when handling fish. The handle is elegantly crowned with a water buffalo horn ferrule, a classic touch that not only enhances the knife's beauty but also ensures its durability for a lifetime of use. Who is This Knife For? The Minonokuni Matsu Deba is designed for the professional chef, the passionate home cook, and the dedicated culinary enthusiast who demands the very best from their tools. Its 180mm blade is the ideal, versatile size for handling a wide range of fish. Whether you are breaking down a whole snapper or preparing chicken for yakitori, this knife will become an indispensable partner in your kitchen. Learn More

The Minonokuni Matsu 210mm Yanagi is a hand-forged traditional Japanese slicer designed for use by professionals and cooks serious about the craft. Made with hon kasumi Aogami Blue 2 Steel (Carbon Steel) this blade will hold an edge very well and can be sharpened to a very fine edge. Like all properly made Yanagis this knife has an Urasuki (chisel) Grind that must be maintained using whetstones. The blade of this knife is seated in an octagonal shaped Magnolia Wood Handle fitted with a Buffalo Horn Ferrule. Precisely shaped and beautifully ground the quality, fit and finish of the Minonokuni Matsu series is guaranteed to surpass that of any similarly priced knife. This knife offers exceptional value given the level of craftsmanship displayed by the master blacksmith who forged this blade. This knife comes with a traditional Japanese magnolia (ho) wood saya. Learn More

The Minonokuni Matsu 210mm Left Handed Yanagi is a traditional Blue Steel sushi knife. Shaped to create the thinest possible slices, this knife is an excellent choice for the preparation of sashimi and nigiri. It can also be used to fillet whole fish and to slice vegetables, meats or poultry. This is a one-sided, knife ground like an urasuki chisel that is biased for left-handed use. If you are right handed we also carry the right-handed version of this knife.  This knife comes with a traditional wooden saya for storage.  Learn more about Care and Maintenance of Carbon Steel Knives Learn More