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Minonokuni Knives
Authentic Japanese blades (hochoes) hand-forged using traditional Japanese methods of old-world craftsmanship; Minonokuni knives are part of a project designed to preserve and protect the master/apprentice relationship. Even as demand for Japanese knives has grown; the skilled masters are aging, and it has been difficult to keep apprentices. While the methods of construction mastered over the centuries have changed very little, the methods of bringing the pieces to market is dramatically different. Then Knife Merchant was asked to assist by bringing knives from various masters in different types of material to market, so that the craftsmen can concentrate on their work and keep the apprentice fully employed, without the burden of stopping production to make sales. Minonokuni is the name of a prefecture (state) that existed in the days of the Samurai. It encompassed a wide area including Seki-City and Sakai, which are the areas of Japan in which our craftsmen are making these blades. This is why we have chosen this as a brand name to represent these knives. You will find the quality to be far superior to comparable material types. When the knife maker has his name on the blade (instead of working for a company), there is greater pride and care taken in little details that make a great difference in final quality. Minonokuni knives are now available in a variety of grades to suit every need and price point.
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Minonokuni Take 270mm Yanagiba
The Minonokuni Také 270mm Yanagi is a traditional Japanese slicer, hand-forged from pure carbon steel and crafted with a single bevel edge for exceptional sharpness. Designed for precision slicing of fish and meats, this Yanagiba produces clean, effortless cuts that preserve the natural texture and flavor of your ingredients. At 270mm, this knife offers excellent balance and control, making it an ideal choice for both skilled home cooks and professional chefs. Its size is versatile enough for delicate sashimi work yet long enough to handle filleting and portioning with ease. Learn More$220.00 -
Minonokuni Take 270mm Left-Handed Yanagi
Také 270 mm (10.6 in) Left Handed Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.
Please note that this knife is intended for left handed use, if you are right handed we carry a right handed model also, found here. Learn about the Care and Maintenance of Carbon Steel Knives Learn More -
Minonokuni Take 300mm Yanagiba
Minonokuni Také 300 mm (11.8 in) Yanagi slicer. The Yanagi is a one sided, hand forged, pure carbon steel slicer. This knife is ideal for slicing meats and fish with precision. This larger 300mm Yanagiba is typically used by the very experienced chef and can be used to extract fillets from larger fish.
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Minonokuni Take 330mm Yanagi
This is not merely a knife; it is the pinnacle of the slicer's art, a tool reserved for the chef who commands the sushi bar. The Minonokuni Take 330mm Yanagi is an instrument of breathtaking scale and singular purpose: to achieve the perfect, uninterrupted slice. Its extraordinary length is its defining feature, allowing you to draw the blade through the largest fillets of tuna, salmon, or yellowtail in one single, continuous pull—the ichi-hiki. This exacting technique is the secret to sashimi that is glossy, pristine, and texturally perfect, preserving the delicate flesh without the slightest hint of friction or tearing. The soul of this master's blade is its core of Aogami #2 (Blue Paper Steel), a legendary high-carbon steel prized for its otherworldly sharpness and exceptional edge retention. This premium steel ensures the long, willow-leaf blade remains impeccably sharp through the most demanding service. As a flagship of the "Take" (Bamboo) collection, this Yanagi represents the highest standards of performance and material purity. To wield the 330mm Yanagi is to embrace the final word in precision, transforming the act of slicing fish into a mesmerizing, fluid, and masterful performance. Learn More$300.00
