You have no items in your shopping cart.
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.
-
Minonokuni Ume 165mm Deba
Minonokuni Ume 165mm Deba: The Authoritative Workhorse for Fish Butchery The quintessential tool for serious fish preparation, the Minonokuni Ume 165mm Deba is a classic workhouse. This hand-forged blade has the length and heft needed to process larger fish and the versatility to carefully dress smaller catches. The soul of a Deba lies in its dual nature: unyielding power and surgical finesse. This knife features a thick spine and a substantial weight that provide leverage to drive cleanly through tough fish heads, collars, and dense bones without hesitation. This raw power seamlessly transitions to a screamingly sharp, single-bevel edge. This traditional grind allows you to glide the blade flat against the fish's skeleton, separating pristine fillets with breathtaking precision and minimal waste. At 165mm (6.5"), this blade hits the "sweet spot" of professional performance. It provides the increased heft and longer cutting edge needed to confidently break down medium-to-large fish like cod, yellowtail, or salmon. Yet, it retains the balance and control required for all-around tasks, making it the one Deba that can truly do it all. It is the perfect upgrade for the dedicated home cook and an indispensable staple for the professional chef. Part of the "Ume" (梅) or "Plum Blossom" series, this knife represents resilience and refined strength. Where the plum blossom signals the promise of spring, this Deba signals the confident stride of a practitioner dedicated to mastering their craft. Learn More -
Minonokuni Ume 150mm Deba
Minonokuni Ume 150mm Deba: Precision and Power for the Perfect Fillet Tackle whole fish with the confidence and precision of a seasoned chef. The Minonokuni Ume 150mm Deba is your trusted partner for fish butchery, a tool rooted in centuries of Japanese blacksmithing tradition, designed for power, accuracy, and control. The soul of a Deba lies in its heft and its edge. This knife features a thick, heavy spine that provides the necessary weight to cleanly cut through fish heads, collars, and small bones without chipping. This power transitions gracefully to a razor-sharp, single-bevel urasuki chisel edge, allowing you to glide along the fish's skeleton, separating delicate flesh with surgical precision and minimal waste. The 150mm (5.9") length is the "sweet spot" for versatility, making it perfectly balanced for handling small to medium-sized fish like snapper, sea bass, mackerel, or trout. It’s substantial enough for serious work yet nimble enough for intricate tasks, making it an ideal choice for both the dedicated home cook and the professional chef's toolkit. Part of the "Ume" (梅) or "Plum Blossom" series, this knife represents elegance, resilience, and an accessible entry into the world of high-performance Japanese cutlery. Like the plum blossom that signals the coming of spring, the Ume Deba marks your first step towards mastering a new culinary skill. Learn More -
Minonokuni Ume 210mm Kama-Usuba
Minonokuni Ume 210mm Kama-Usuba
The Kamagata Usuba is a traditional single-bevel, hand-forged, carbon steel vegetable knife. It is lighter than an usuba due to rounding the spine, the kama-usuba shape is more popular in Japan than the traditional usuba. These are extremely thin, sharp blades and not suitable for hard vegetables. They excel at precision work like cutting cucumber and daikon sheets for sushi.
Learn More$135.00 -
Minonokuni Ume 180mm Left-Handed Kama-Usuba
The Minonokuni Ume 180mm Left Handed Kamagata Usuba is a fantastic introductory piece for anyone looking to make their first foray into the world of traditional Japanese Hocho knives. The Kama-Usuba is the traditional, chisel ground variant of the Santoku blade shape. Designed for slicing, dicing, chopping and mincing vegetables, this knife has an extremely thin and sharp edge that can be used to make very clean, very precise cuts. At 180mm this blade is light enough to be maneuvered comfortably, but has enough blade length to make quick work of any job. Learn More$125.00 -
Minonokuni Ume 180mm Kama-Usuba
The Minonokuni Ume Kama-Usuba is the traditional Japanese knife designed for the art of vegetable preparation. Its single-bevel blade is engineered for techniques impossible with a Western knife, from creating paper-thin, continuous sheets of daikon (katsuramuki) to executing incredibly fine, straight cuts. What makes this a "Kama" style Usuba is its distinctive curved "sickle" tip, a design that originated in the Kansai region of Japan. This pointed tip provides a significant advantage for detailed tasks, allowing you to perform intricate carving and decorative work that is more difficult with a standard, squared-off Usuba. It adds a layer of precision for the chef dedicated to flawless presentation. Forged from tough SK-4 High Carbon Steel, the blade holds an exceptionally sharp edge and is easy to maintain with regular sharpening. Like all traditional carbon steel knives, it requires proper care to prevent rust and will develop a unique patina over time, telling the story of its use. It must be washed and dried by hand immediately after every use. Learn More$87.25 -
Minonokuni Ume 210mm Left Handed Usuba
For the left-handed chef dedicated to the art of vegetable preparation, precision is paramount. The Minonokuni Ume 210mm Left-Handed Usuba is an instrument crafted specifically for you, designed to eliminate the resistance and awkwardness of using a right-handed blade. This traditional Japanese vegetable knife, with its name Usuba meaning "thin blade," is your gateway to achieving flawless, masterful cuts. Feel the effortless glide as you execute the intricate katsuramuki (rotary peeling) technique or create impossibly thin, translucent vegetable slices that will elevate the presentation and texture of any dish. Part of the acclaimed "Ume" or "Essential Collection," this Usuba provides an authentic experience with true Japanese craftsmanship. The blade is forged from SK-4 high carbon steel, renowned for its ability to achieve an exceptionally sharp, long-lasting edge. Its true left-handed, single-bevel grind ensures the knife pulls away from your knuckles, providing unparalleled control and accuracy. This isn't simply a reversed blade; it's a purposefully engineered tool that allows the left-handed artist to fully express their culinary vision with grace and precision. Learn More -
Minonokuni Ume 210mm Usuba
Minonokuni Ume 210mm Usuba: The Art of Precision Vegetable Preparation Experience the unparalleled art of Japanese vegetable preparation with the Minonokuni Ume 210mm Usuba. This isn't just a knife; it's a meticulously crafted instrument, designed for chefs and home cooks who demand absolute precision, effortless performance, and exquisite results in every cut. Crafted for Perfection: Inspired by generations of Japanese bladesmithing, the Minonokuni Ume Usuba embodies the spirit of its heritage. Its defining characteristic is the single-bevel blade, a hallmark of traditional Japanese culinary tools, allowing for incredibly thin, clean, and exact cuts that are simply unachievable with Western-style knives. Learn More -
Minonokuni Ume 195mm Usuba
For the chef who understands that true artistry lies in the details, the Minonokuni Ume 195mm Usuba is an indispensable partner. This is not merely a knife; it is a specialized instrument designed to transform the humble vegetable into the star of the plate. The 195mm blade strikes a perfect harmony between nimble agility and confident authority, making it a uniquely versatile workhorse. It's quick enough for delicate, intricate garnishes, yet substantial enough to power through dense root vegetables with a single, clean stroke. The soul of the Usuba is its traditional single-bevel blade, forged from SK-4 high carbon steel. Unlike the wedging action of a Western knife, this blade glides alongside the vegetable's cellular walls, parting them cleanly without crushing. The result is unparalleled: produce that is vibrantly fresh, texturally perfect, and full of life. Experience the silent, satisfying glide as you perform the meditative art of katsuramuki or create garnishes of gossamer-thinness. This Usuba from the "Ume" (Essential) Collection is an investment in your craft, promising a new level of precision and a deeper connection to your ingredients. Learn More$104.00 -
Minonokuni Ume 180mm Left-Handed Usuba
The Minonokuni Ume Series 180mm Left-Handed Usuba, is a fantastic starter knife for anyone looking for their first tradtional Japanese knife. Made from yellow paper carbon steel, this blade is tough, durable and easy to sharpen. This shape is primarily used for vegetable prep where it is used for tap, draw and push cutting. The long, flat blade makes excellent contact with the board on each cut unlike western shaped blades that have a camber better suited for rocking cuts. Please note this is a left-handed knife. We also carry the right handed model here. If you're familiar with traditional, chisel ground hochos and are looking for a harder steel with a longer lasting edge, we recommend the Take series, white steel usuba. Learn More$125.00 -
Minonokuni Ume 180mm Usuba
Discover the soul of Japanese vegetable preparation with the Minonokuni Ume 180mm Usuba. More than just a knife, this is a specialized instrument designed for the chef who seeks perfection in every cut. The name Usuba translates to "thin blade," and this knife is the epitome of that principle, engineered to glide through vegetables with surgical precision. Experience the meditative art of katsuramuki (rotary peeling) as you turn a daikon radish into a paper-thin, continuous sheet. Create flawless, translucent slices that preserve the integrity and vibrant flavor of fresh produce by minimizing cell damage. This Usuba is part of the "Ume" or "Essential Collection," representing an accessible entry point into the world of high-performance, traditional Japanese cutlery. The blade is forged from SK-4 high carbon steel, a material celebrated for its ability to achieve and maintain an incredibly sharp edge. The single-bevel grind, a hallmark of traditional Japanese knives, provides unmatched precision and control for intricate tasks. This isn't just a tool for slicing; it's an invitation to elevate your culinary craft, bringing a new level of artistry and intention to your vegetable dishes. Learn More$86.00
