Minonokuni Knives

The Minonokuni "Take" Deba is the authentic, purpose-built tool for the left-handed chef dedicated to the art of fish butchery. This is not simply a handle swap; the blade is forged and ground with a true single-bevel on the left side, providing the correct geometry for clean, precise work. It completely eliminates the steering and binding that happens when a lefty is forced to use a right-handed Deba, allowing you to break down a whole fish with confidence and control. At the heart of the "Take" (Bamboo) series is the use of premium Shirogami #2 (White Paper #2) high-carbon steel. This pure steel is prized by professional chefs for its ability to take on an incredibly sharp edge, far exceeding that of standard stainless steels. This exceptional sharpness is crucial for a Deba, allowing you to make clean cuts through fish heads, collars, and bones with minimal effort and without damaging the delicate flesh. The 180mm size is a versatile powerhouse, perfect for a wide range of fish. As a traditional carbon steel knife, it requires proper care and will develop a beautiful patina over time. It must be washed and dried by hand immediately after use to prevent rust. This is the correct, high-performance tool for the left-handed user who refuses to compromise. Learn More

The Minonokuni Také 165mm Deba Left-Handed Deba is primarily used for breaking down whole fish and poultry. This knife features a thick, heavy blade that is used tp cleave fillets from the bone with ease. The 165 mm Deba has a fair amount of weight which is very helpful for tracing the spines on tuna and salmon. This particular model is made with White steel which is often considered the Goldilocks of Carbon steel (not too hard and not too soft). It takes a razor sharp edge and holds it very well, but is less prone to chipping that harder blue or stainless steels. In terms of size the 165mm blade offers versatility as it is long enough to use on large species of salt or fresh water fish, but not so large that it cannot be used on smaller game birds or fresh water species.  This is an all around great choice. This knife is designed for use in the left hand. We also carry a right handed model (available here). Learn More

For the chef who moves beyond simple slicing into the realm of true culinary sculpture, the Minonokuni Take 210mm Kama-Usuba is the ultimate instrument. This is the Kansai-region evolution of the traditional Usuba, designed for a higher level of artistry. The defining feature is its kama, or sickle-shaped tip, which provides a delicate point for the most intricate tasks. This elegant curve allows for precise scoring, decorative carving (mukimono), and detailed peeling with the finesse of a paring knife, all without ever putting the main blade down. At the heart of this specialized tool is a blade of Aogami #2 (Blue Paper Steel), a steel celebrated by master chefs for its phenomenal sharpness and incredible edge retention. This premium material allows the long, flat portion of the 210mm blade to glide effortlessly through vegetables, creating whisper-thin sheets and perfect cuts with minimal cell damage. The generous length provides confident stability for board work, while the unique tip offers unparalleled agility. The Minonokuni Take Kama-Usuba is not just a knife; it is a declaration of skill and a tool for the uncompromising culinary artist. Learn More

Designed to chop, slice and cut vegetables, the Minonokuni Take 180mm Left-Handed Kamagata Usuba is truly a work of art. Hand-forged in the methods originally developed for sword making, this is a traditional single sided Japanese knife. This model favors left handed users. At 180mm in length this blade is easy to maneuver and control. It offers enough length to be used when create thin vegetable sheets for sushi wrapping, but is small enough to quickly tap chop without fatigue. This is a White Steel Carbon Blade. It takes an extremely sharp edge, but is less delicate than Blue Steel alternatives that offer longer edge retention but are more brittle and require more aggressive abrasives when sharpening. This is an extremely functional knife for the working sushi chef. Learn More

The Minonokuni Take 180mm Kama-Usuba is a traditional single-bevel Japanese vegetable knife crafted for precision and control. Designed with a distinctive sickle-shaped tip, this knife excels at detailed vegetable work, fine cuts, and intricate garnishes, while also performing beautifully for katsuramuki and thin peeling tasks. Forged by skilled artisans, the Take series features high-carbon steel that sharpens to a razor edge, ensuring clean, consistent cuts that preserve texture and freshness. The natural wood handle provides a comfortable, balanced grip, making it an ideal choice for professional chefs and dedicated home cooks who value traditional Japanese technique and superior craftsmanship. Learn More

Master the art of vegetable preparation with the Minonokuni Take 210mm Usuba, a traditional Japanese blade designed for ultimate precision. As the essential tool for any chef serious about their craft, the Usuba excels where other knives cannot. The defining feature is its traditional single-bevel grind and razor-sharp edge, allowing for unparalleled control when creating paper-thin sheets (katsuramuki), delicate garnishes, and precise cuts. The flat profile and substantial 210mm length provide the stability and surface area needed to work through vegetables cleanly and efficiently, without cracking or bruising them. Learn More

For the discerning left-handed chef who accepts no compromises, the Minonokuni Take 180mm Left-Handed Usuba represents the pinnacle of vegetable preparation. This is a tool forged for the artist, where superior materials and meticulous craftsmanship converge to create an unparalleled culinary experience. The heart of this Usuba is its blade, expertly crafted from Aogami #2 steel, or Blue Paper Steel—one of the most revered high-carbon steels in Japanese cutlery. This premium steel provides an exquisitely sharp, long-lasting edge that glides through produce with breathtaking ease, preserving the integrity and flavor of every ingredient. Engineered specifically for the left-handed user, this Usuba eliminates all compromise. The true single-bevel grind ensures perfect, clean cuts that track true, allowing you to perform the most demanding techniques, from creating paper-thin katsuramuki sheets to executing intricate decorative work, with flawless precision and intuitive control. As part of the "Take" (Bamboo) collection, this knife signifies a higher level of performance and refinement. It is not just a tool for cutting; it is a statement of dedication to the culinary craft. Learn More

The Také 180mm Usuba is a vegetable knife used for making extremely precise cuts with clean lines. Hand-forged by master blacksmiths from Kasumi Shiro-ko carbon steel this knife will take an extremely sharp edge, but is forgiving enough to be used in a chopping motion where the entire blade makes contact with the board. 

Learn more about the Care and Maintenance of Carbon steel knives.  Learn More

Crafted for left-handed chefs who demand precision, the Minonokuni Take 240mm Left-Hand Yanagi is a traditional Japanese single-bevel slicer designed to create flawlessly clean cuts in sashimi and sushi. Forged in Japan by skilled artisans, the Take series features a high-carbon steel blade that sharpens to an exceptional edge, offering smooth, uninterrupted draws that preserve the texture and integrity of delicate fish. The blade’s length provides excellent control and glide, while the natural wood handle ensures comfort during extended prep. Ideal for both professional kitchens and serious home cooks, this Yanagi combines performance, tradition, and craftsmanship in one beautifully balanced tool Learn More