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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 Ume 270mm Yanagiba
The 270mm Ume Yanagi is a preferred length for breaking down tuna and for making clean cuts of larger portions without having to saw back and forth. Also used in some presentations where you have several slices of sashimi that are laid across the blade and then transferred to the serving dish. Excellent grind work on these knives.
Learn more about the Care and Maintenance of Carbon Steel Knives Learn More -
Minonokuni Ume 270mm Left-Handed Yanagi
Finally, a traditional Japanese slicing knife designed without compromise for the left-handed chef. The Minonokuni Ume Yanagiba is not merely a knife with a different handle; its blade is forged and ground with a true single-bevel on the left side. This proper, mirror-image geometry is the only way to achieve the straight, flawless cuts essential for perfect sashimi, eliminating the frustrating steering and tearing that occurs when a lefty is forced to use a right-handed slicer. The 270mm blade is a professional length, providing the reach needed to slice larger fillets of tuna, salmon, and other fish in one single, uninterrupted stroke—the hallmark of a master sushi chef. Forged from tough SK-4 High Carbon Steel, the blade is celebrated for its ability to take a razor-sharp edge and for its ease of sharpening, making maintenance straightforward. Like all traditional carbon steel knives, this Yanagiba requires simple care and will develop a beautiful, protective patina over time. It must be washed and dried by hand immediately after use. This is the authentic, correct tool for the left-handed user dedicated to mastering the art of sushi. Learn More -
Minonokuni Ume 300mm Yanagiba
The Minonokuni Ume 300mm Yanagiba is a professional-length tool designed for one essential purpose: to provide the unmatched reach required for slicing large, premium cuts of fish. The primary value of this 11.8-inch blade is its ability to glide through the widest fillets of tuna, salmon, or yellowtail in a single, uninterrupted pull. This is the only technique that creates a perfectly smooth, glossy surface, preserving the fish's delicate texture and flavor without tearing the flesh. For the serious chef, this length is not a luxury—it is a necessity. Where a shorter knife would require a second stroke or a change in angle, the 300mm blade ensures a flawless presentation every time. Forged from tough SK-4 High Carbon Steel, the blade holds its edge through long services and is straightforward to sharpen, making it a reliable workhorse for the demanding environment of a sushi bar. As a high-carbon steel knife, it will develop a characteristic patina with use and requires proper care: always wash and dry it by hand immediately after use. This Yanagiba is the definitive choice for the professional or enthusiast who understands that when it comes to sashimi, the quality of the cut is everything. Learn More
