Minonokuni Knives

The Také 165mm (6.5 inch) deba is especially well sized for processing fresh water fish and small to medium sized salt water species. It is also very well sized for processing poultry. Hand-forged Kasumi Shiro-ko White Paper #1 carbon steel takes an extremely fine edge that cleaves through flesh without tearing. Edge retention is moderately less than a blue steel, but considerably improved from yellow or SK5 steels, this blade is hard enough to hold a very fine edge, but less prone to chipping. Think of this as the goldilocks deba in terms of size and steel composition.  Wash and dry immediately after use to prevent rust. Learn more about the Care and Maintenance of Carbon Steel Knives.  Learn More

Blade Width: 7 mm Blade Height: 55 mm Weight: 11.5 ounces Steel type: kasumi shiro-ko (white paper #2)(not stainless) The Deba (fat knife) is primarily used for breaking down whole fish and poultry. They are thick, heavy and very efficiently cleave fillets from the bone. The choice between 165 and 180mm sizes really comes down to comfort in controlling the knife and size of fish to be cut. Learn More

The Minonokuni Také 195mm Deba is hand-forged in Kasumi Shiro-Ko White Paper 2 Stainless Steel. This knife is thick and heavy, designed to cleanly cleave flesh from the bone of fish and poultry. This size is particularly well suited for saltwater fish and large freshwater fish.  Learn about the Care and Maintenance of Carbon Steel Knives Learn More

The Také 210 mm (8.25 in) Yanagi is handmade by master blacksmiths from Kasumi Shiro-Ko (White Paper) carbon steel. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. The smaller 210mm Yanagi is ideal for a cramped or tight kitchen workspace or for cooks who prefer working with a smaller blade. This is the size that many home users are most comfortable using.  Learn about the Care and Maintenance of Carbon Steel Knives Learn More

The Také 210 mm (8.3 in.) Left-Handed Yanagi slicer is beautiful, functional and extremely well-ground. Although it will be very sharp right out of the box, you can expect this knife to get better and better with use and subsequent sharpenings as you burnish and true the edge. This 210mm shorter Yanagi is suited for precise sashimi work that would be difficult with a longer Yanagi. One of the best cuts to perform with this knife is the difficult Usuzukuri slice common with fresh fish. The smaller Yanagi is better for this, as precision is key, the cuts should be so thin that the tip of the blade is visible through the fish as you slice. 

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This is the quintessential blade for the art of sashimi, a tool of perfect balance and uncompromising performance. The Minonokuni Take 240mm Yanagiba is the size trusted and revered by countless chefs, representing the ideal nexus of agile control and graceful reach. Its length is perfectly suited for slicing most fish fillets in a single, uninterrupted motion, the essential technique for creating the flawless, jewel-like surfaces that define world-class sushi and sashimi. There is no back-and-forth sawing; only one clean, fluid draw that preserves the delicate texture and locks in the pristine flavor of the fish. At the core of this exceptional knife is a blade forged from Shirogami #2 (White Paper Steel), a material celebrated in the culinary world for its ability to achieve a wickedly sharp edge and hold it through the rigors of a professional service. As a flagship of the premium "Take" (Bamboo) collection, this Yanagiba embodies a higher standard of craftsmanship and material excellence. For the serious home cook ready to elevate their craft or the professional chef seeking a reliable and masterfully balanced daily driver, the 240mm Yanagiba is the definitive choice—a true partner in the pursuit of culinary perfection. 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

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. 

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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